Bánh Mì Praha
Prague Vietnamese-Czech style; large Vietnamese diaspora.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Bánh Mì Pizza
Pizza-topped bánh mì; cheese, tomato sauce, toppings on bread.
Bánh Mì Phượng
One stall on Phan Châu Trinh, run by Madam Phượng since the late 1980s, building the standard Hội An bánh mì so exactingly that travelers route a trip around it.
Bánh Mì Phượng Saigon
Saigon branch of famous Hội An shop; brings Central style to the South.
Bánh Mì Phượng Đặc Biệt
Phượng's special combination; their signature recipe with all the works.
Bánh Mì Phở
Bánh mì served with phở for dipping; bread to soak up broth.
Bánh Mì Phô Mai
Cheese bánh mì; melted cheese, various styles.
Bánh Mì Phố Huế
Bánh mì from Huế Street in Hanoi; Central Vietnamese influence in the North.
Bánh Mì Phố Cổ
Old Quarter-style bánh mì; traditional Hanoi preparation from the 36 streets.
Bánh Mì Phá Lấu
Bánh mì with phá lấu (Chinese-influenced braised offal—pig ears, intestines, tongue in five-spice soy broth); chewy, intensely flavored, ...
Bánh Mì Phá Lấu Sài Gòn
Bánh mì with phá lấu (braised offal); Southern street food specialty.
Bánh Mì Pâté
The terrine does all the kitchen work behind it. Pork liver, fat, shallot, baked into a sheet that goes onto a fresh baguette with butter, pickle and herb, and the sandwich is finished.
Bánh Mì Pate Hà Nội
Hanoi pâté style; often coarser, more rustic than Southern.
Bánh Mì Pâté Gan
Bánh mì with pâté gan (liver pâté); specifically highlighting the liver component.
Bánh Mì Paris
Bánh mì Paris is the diaspora roll of the 13th arrondissement: the Saigon filling rebuilt on a fuller French baguette after 1975, sold over bookshop counters near where the loaf was first baked.
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 Ốc
What if the evening Saigon snail eatery had a baguette window? Meat picked from the shells, the sauce reduced to a glaze, the standard frame underneath, hot in the hand and gone in two minutes.
Bánh Mì Ổ Saigon
In Saigon you order an ổ, a whole loaf, the southern word for a nest and the way the city prices its bread. The full-size street build, led by the light hollow loaf and its standard dress.
Bánh Mì Ổ Nhỏ
Small bánh mì; mini version, about half size.
Bánh Mì Ổ Lớn
Large/full-size bánh mì; standard full loaf, about 30cm.
Bánh Mì Nướng
Toasted/grilled bánh mì; bread toasted over charcoal.