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
Grilled chicken thigh bánh mì (đùi gà): dark meat off the leg, fatty enough to take hard char without drying, carved warm into a brittle Saigon loaf with sharp pickle and herb.
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
Bánh mì trứng cuộn is the egg roll the others are not: a thin egg sheet rolled into a tight spiral and sliced into coins, each one a pinwheel of pale and gold, packed into a baguette by the slice.
Bánh Mì Trứng Chiên
Fried egg bánh mì; can be fried hard or soft.
Bánh Mì Trứng Chiên Thịt
Bánh mì trứng chiên thịt beats minced pork into the egg before it hits the pan, so the meat sets suspended through the omelette: the most filling fried-egg roll, cut by a heavy hand of pickle.
Bánh Mì Trứng Chiên Hành
The cheap breakfast bánh mì: egg fried with chopped scallion beaten through it, a runny or set omelette threaded with sharp green onion, soy or Maggi, and cold pickle in a crisp loaf.
Bánh Mì Trứng Bác
Bánh mì trứng bác is the soft-scramble roll: eggs stirred low and slow and pulled while still glossy and loose, folded into a warm Hanoi loaf. Softness, not a runny yolk, is the point.