Bánh Mì Xúc Xích Phô Mai
Sausage and cheese bánh mì; hot dog style with cheese.
Vietnam
Bánh Mì Xôi
Bánh mì with xôi (sticky rice) stuffed inside; carb-on-carb, filling street food.
Bánh Mì Xôi Khúc
Bánh mì with xôi khúc (green sticky rice balls with mung bean); Hanoi specialty inside bread.
Bánh Mì Xíu Mại
A Cantonese siu maai dumpling crossed into Vietnam and gave up its wrapper. The filling became a soft pork meatball in tomato gravy, eaten in Đà Lạt as a sandwich you can almost drink.
Bánh Mì Xíu Mại Sốt Cà
Pork meatballs in tomato sauce bánh mì; small, tender meatballs in slightly sweet tomato gravy.
Bánh Mì Xíu Mại Pâté
Xíu mại meatballs with pâté; combination of textures.
Bánh Mì Xíu Mại Chay
The vegetarian xíu mại bánh mì belongs to Vietnam's chay tradition, eaten on Buddhist lunar days, its craft a mock meatball of gluten, tofu and taro that crumbles like loose pork without the fat.
Bánh Mì Xe
Bánh mì from cart vendors; mobile street food stalls.
Bánh Mì Westminster
Little Saigon, Westminster style; heart of Vietnamese-American community.
Bánh Mì Vịt Quay
Bánh mì with roast duck; Chinese-influenced, lacquered crispy skin.
Bánh Mì Vịt Nướng
Marinated duck grilled until the skin chars and the fat renders, sliced warm into the loaf. The fattest, gamiest poultry banh mi, where the pickle does all the cutting against the bird.
Bánh Mì Việt Kiều
The Việt Kiều bánh mì is the homeland roll rebuilt abroad by the people who left: longer, fuller, jalapeño-loaded, sold from refugee lunch trucks and bakery-cafés to a community first.
Bánh Mì Vỉa Hè
Sidewalk bánh mì; classic street food context.
Bánh Mì Đùi Gà Nướng
Đùi gà nướng is the grilled-thigh bánh mì: dark meat pushed past 180°F so its collagen softens through hard char, in a Hanoi-pepper or Saigon-lemongrass marinade, in a brittle rice-flour loaf.
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 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
Fried egg bánh mì; can be fried hard or soft.
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.