Bánh Mì Hà Nội
Hanoi-style bánh mì; generally simpler, more subtle flavors than Southern style, thicker bread crust, less sweet.
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 Hà Nội Đặc Biệt
Hanoi special bánh mì; Northern ingredients and style.
Bánh Mì Gối
Pillow bread; soft, slightly sweet white bread loaf.
Bánh Mì Gỏi Cuốn
Bánh mì served with gỏi cuốn (fresh spring rolls); sometimes deconstructed, served together.
Bánh Mì Giòn
Crispy bánh mì; specifically emphasizing crust texture.
Bánh Mì Giò Thủ
Bánh mì with giò thủ (head cheese); similar to thịt nguội, pork parts in aspic.
Bánh Mì Giò Lụa
Alternative name for chả lụa bánh mì; giò and chả both refer to pork roll.
Bánh Mì Giò Heo
Alternative name for pork leg bánh mì.
Bánh Mì Giò Chả
Bánh mì with both giò (steamed pork roll) and chả (grilled/fried pork roll); combination.
Bánh Mì Ghẹ
Bánh mì with swimming crab/blue crab; sweet crab meat.
Bánh Mì Gánh
The bánh mì gánh is named not for a filling but for the gánh, the shoulder pole: a baguette built to order from two swinging baskets, sold by a walking vendor along a market aisle or a lane.
Bánh Mì Gà
The word gà on a cart board, nothing after it: a promise of chicken and a refusal to say more. Grilled, roasted, or a cool poached shred, the parent the named chicken rolls split from.
Bánh Mì Gà Xé
Bánh mì with gà xé (shredded chicken); poached chicken hand-shredded, mixed with Vietnamese coriander (rau răm) and onion.
Bánh Mì Gà Xé Phay
Shredded chicken salad style; with cabbage, herbs, lime dressing.
Bánh Mì Gà Xào Sả Ớt
Bánh mì with chicken stir-fried with lemongrass and chili; aromatic, spicy.
Bánh Mì Gà Xào Gừng
Chicken stir-fried with ginger; warming, slightly peppery.
Bánh Mì Gà Teriyaki
Teriyaki chicken bánh mì; Japanese-influenced sweet soy glaze.
Bánh Mì Gà Rô Ti
Bánh mì gà rô ti: soy-and-five-spice rotisserie chicken with burnished skin and a spoon of its own jus, carved into a Saigon roll, the family's most French-leaning reading.
Bánh Mì Gà Rán Kiểu Hàn
Korean fried chicken in a bánh mì: double-fried craggy chicken in a sticky gochujang-soy-garlic glaze, sweet then slow-burning, the pickle packed thick to cut it.
Bánh Mì Gà Quay
Bánh mì gà quay is the window-roast chicken roll: a bird hung and air-dried a full day, skin glazed with maltose and blistered to brittle mahogany, chopped warm into a Saigon loaf with sharp pickle.
Bánh Mì Gà Nướng
The plain fish-sauce grilled chicken bánh mì, where the cut is thigh because breast dries to chalk over coals, the char is Maillard rather than honey glaze.
Bánh Mì Gà Nướng Sả
Lemongrass grilled chicken bánh mì: pounded sả mashed into the marinade so its citral perfume soaks the bird, toasting over coals into a lemon-sharp scent the cold garnish carries.
Bánh Mì Gà Nướng Mật Ong
Honey is mostly fructose, which caramelises near 110°C, a fifty-degree head start on table sugar. So the glaze goes on at the end or burns to cinders.
Bánh Mì Gà Luộc
The lightest chicken bánh mì carries one thing no sibling does: shredded makrut lime leaf and a salt-pepper-lime dip, the signatures of gà luộc.