Bánh Mì Gà Karaage
Bánh mì gà karaage: soy-ginger-marinated thigh in a potato-starch coat, fried dry and shaggy, with Kewpie mayonnaise and sharp Vietnamese pickle to cut it.
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 Gà Chiên
Gà chiên is chicken fried bare, no glaze, dredged in seasoned starch for a dry shatter-crust, then built into a bánh mì of pickle and soft crumb working to soften it. You order it for the crackle.
Bánh Mì Gà Chiên Nước Mắm
Fish-sauce fried chicken bánh mì (gà chiên nước mắm): fried, then tossed hot in a reduced nước mắm and garlic glaze that lacquers the crust salty-sweet and funky, cut by cold pickle.
Bánh Mì Gà Chay
Vegetarian 'chicken' bánh mì; mock chicken made from soy or wheat protein.
Bánh Mì Fusion
Modern fusion bánh mì; creative combinations from contemporary chefs.
Bánh Mì Đen
Dark/black bánh mì; charcoal or squid ink bread.
Bánh Mì Đêm
Late-night bánh mì; from vendors operating after midnight.
Bánh Mì Dân Tổ
Traditional/'folk' style bánh mì; simple, classic Northern approach.
Bánh Mì Dài
Long bánh mì; baguette-length bread.
Bánh Mì Cưới
Wedding bánh mì; served at wedding banquets.
Bánh Mì Cua
Bánh mì cua is the splurge of the Vietnamese coast: a baguette packed with real picked mud crab, sweet and firm, dressed with little more than lime and scallion so the crab stays the point.
Bánh Mì Croissant
A laminated, butter-layered croissant split and packed with the pork pâté bánh mì line: đồ chua, cucumber, cilantro, chili, assembled to order in Saigon's pastry cafes.
Bánh Mì Cơm Tấm
Bánh mì cơm tấm lifts a whole Saigon broken-rice plate (grilled chop, bì, steamed egg loaf) off the plate, leaves the rice behind, and stands the rest up inside a baguette, eaten with one hand.
Bánh Mì Chim Cút Nướng
Bánh mì with grilled quail; small game bird, delicate flavor.
Bánh Mì Chay
On the full moon a stall outside a Vietnamese pagoda sells extra bread, because the neighbourhood is eating chay. The meatless bánh mì runs on the Buddhist lunar calendar, with mock meats for pork.
Bánh Mì Chay Rằm
Vegetarian bánh mì for full moon days; Buddhist observance.
Bánh Mì Chay Đặc Biệt
Special vegetarian bánh mì with multiple mock meats and vegetables.
Bánh Mì Chân Giò
Bánh mì with chân giò (pork leg/ham hock); braised or roasted, gelatinous skin.
Bánh Mì Chấm
Bánh mì chấm is the empty Vietnamese baguette torn and dipped through a bowl of broth. In Cham Muslim kitchens of the Mekong Delta, that broth is rebuilt from beef or chicken, never pork.
Bánh Mì Chả Trứng
Bánh mì with chả trứng (steamed egg meatloaf); ground pork and egg steamed together, sliced.
Bánh Mì Chả Trứng Hấp
Steamed pork and egg loaf; similar to chả lụa but with egg marbled through.
Bánh Mì Chả Quế
Bánh mì with chả quế (cinnamon pork roll); similar to chả lụa but seasoned with cinnamon, slightly darker color.
Bánh Mì Chả Lụa
The cut face of the sausage tells you, before you taste it, whether the roll is worth buying: a pale surface, only fine even holes. Chả lụa shaved thin into a rice-flour baguette.
Bánh Mì Chả Lụa Đặc Biệt
Chả lụa bánh mì with added pâté and other accompaniments; enhanced version.