Bánh Mì Chay
Vegetarian bánh mì; various meat-free fillings, often available at Buddhist restaurants and during religious holidays.
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Vegetarian bánh mì; various meat-free fillings, often available at Buddhist restaurants and during religious holidays.
Vegetarian bánh mì for full moon days; Buddhist observance.
Special vegetarian bánh mì with multiple mock meats and vegetables.
Bánh mì with chân giò (pork leg/ham hock); braised or roasted, gelatinous skin.
Bánh mì for dipping; served alongside soups and stews (bò kho, phở, etc.).
Bánh mì with chả trứng (steamed egg meatloaf); ground pork and egg steamed together, sliced.
Steamed pork and egg loaf; similar to chả lụa but with egg marbled through.
Bánh mì with chả quế (cinnamon pork roll); similar to chả lụa but seasoned with cinnamon, slightly darker color.
Bánh mì featuring chả lụa (Vietnamese pork roll/ham)—finely pounded pork wrapped in banana leaves and steamed until silky-smooth; clean p...
Chả lụa bánh mì with added pâté and other accompaniments; enhanced version.
Bánh mì with chả giò (fried spring rolls); crispy rolls placed in bread.
Bánh mì with chả gà (chicken roll/loaf); steamed chicken paste, similar texture to chả lụa.
Bánh mì with chả chiên (fried pork roll); chả lụa that's been pan-fried for caramelized edges.
Bánh mì with vegetarian 'ham'; mock meat made from wheat gluten or soy.
Bánh mì with chả cá (fish cake/fish patty); pounded fish paste, fried or grilled.
Fish cake Nha Trang style; famous for quality seafood.
Inspired by Hanoi's famous Chả Cá Lã Vọng dish; turmeric-dill fish.
Hanoi-style fish cake bánh mì; Northern fish preparation.
Hải Phòng spicy bánh mì; distinctive port city style with chili paste.
Hải Phòng's famous spicy version; smaller bread, potent chili.
Grilled chicken wing bánh mì; wing meat removed and placed in bread.
California Vietnamese-American style; often larger portions, American ingredients added.