Bánh Mì Trứng
Trứng alone is a half-finished sentence; the cart picks the egg form, and one frame is engineered for the worst-behaved of them so it works for the others by margin.
Bánh Mì Trứng
Bánh Mì Trứng Ốp La
Bánh mì trứng ốp la turns on one instruction: leave the yolk liquid. Trứng is the egg, ốp la the soft-yolk fry, and the runny center is the only sauce in a thin rice-flour loaf.
Bánh Mì Trứng Muối
Bánh mì trứng muối puts a cured duck-egg yolk in the loaf, weeks in brine deep, firm and orange-red, salty enough to season the whole sandwich the way an anchovy seasons a sauce.
Bánh Mì Trứng Luộc
Bánh mì trứng luộc is the one egg bánh mì cooked in advance, a hard-boiled egg sliced into dry coins with no runny yolk and no heat, so the spread and the pickle carry the whole frugal roll.
Bánh Mì Trứng Kho
Bánh mì trứng kho wedges a braised egg into the loaf: whole eggs simmered in dark caramel and fish sauce until the white turns amber, usually a leftover from the Tết pot of thịt kho trứng.
Bánh Mì Trứng Cuộn
The rolled-omelette bánh mì is named for the act of rolling: a thin egg sheet turned over and over into a log, then sliced across into spiral coins that lie flat down the loaf where a folded sheet.
Bánh Mì Trứng Chiên
Hot oil goes in first, then the egg: Vietnam's hard-fried bánh mì egg gets its lace-brown edges from heat a runny ốp la never has to meet.
Bánh Mì Trứng Chiên Thịt
The heaviest of the fried-egg bánh mì: minced pork beaten through the omelette, not laid in as a slice. The pickle has to run heavy to cut so much protein in one layer.
Bánh Mì Trứng Chiên Hành
The fried-egg-with-scallion roll, hành lá beaten through the egg before it hits the oil: the cheapest hot bánh mì on the cart, a student and labourer breakfast tracing back to the casse-croûte.
Bánh Mì Trứng Bác
Bánh mì trứng bác is Hanoi's soft-scramble egg roll, named for the verb for working eggs into loose, glossy curds. Stopped while still shining, packed spare into the north's short crisp-shelled loaf.
Bánh Mì Thịt Kho Trứng
In bánh mì thịt kho trứng, a duck egg spends hours in the pork's own caramel and fish sauce until the white turns tan and rubbery and the yolk goes dense all the way through.
Bánh Mì Thịt Bằm Trứng
For bánh mì thịt bằm trứng, minced pork is beaten raw into egg and cooked as one patty, cheap, fast, and built for a cart with no cold-cut tray.
Bánh Mì Ốp La
The whole sandwich is decided in the two seconds the cook spends choosing when to lift the egg. A loose-yolked flat-fried egg in a rice-flour baguette, breakfast and almost nothing else.
Bánh Mì Ốp La Xúc Xích
The breakfast bánh mì built on a runny ốp la egg and a hard-browned xúc xích link. It is the chảo skillet wrapped in a crust you can eat walking, the order a child meets before liver terrine.
Bánh Mì Ốp La Thịt Nguội
Bánh mì ốp la thịt nguội cracks a loose fried egg over cured pork so the yolk runs down into the cold cuts, not the bread: the heartiest egg roll, cut by sharp pickle, more meal than breakfast.
Bánh Mì Ốp La Bơ
The fried-egg banh mi at its barest: butter laid on as its own slab in place of pate, a loose yolk for sauce, a few drops of soy, and the warm loaf. The cheapest sit-down breakfast on the cart.
Bánh Mì Chả Trứng
Bánh mì with chả trứng (steamed egg meatloaf); ground pork and egg steamed together, sliced.
Bánh Mì Chả Trứng Hấp
A steamed pork-and-egg loaf glazed with brushed egg yolk until the top sets orange, cut firm and square into bánh mì rather than sliced from a springy sausage.