Bánh Mì Cay Hải Phòng
Hải Phòng's famous spicy version; smaller bread, potent chili.
Hải Phòng's famous spicy version; smaller bread, potent chili.
Grilled chicken wing bánh mì; wing meat removed and placed in bread.
Ba Le baked bánh mì in San Jose by 1982, and Little Saigon got freeway signs in 1988. The California version runs on numbered menus, warm loaves, and jalapeño.
Bánh mì with grilled fish; whole small fish or fish fillets, charcoal-grilled.
Bánh mì with tuna; fresh or canned.
Spicy tuna with Japanese-style mayo; sushi-inspired.
A tin of sardines in tomato sauce, warmed and mashed into a fresh loaf, is the cheapest hot bánh mì there is, and an edible relic of the French colonial canned-fish trade.
A Mekong Delta clay-pot braise in a baguette: river fish lacquered dark in caramel and fish sauce (cá kho tộ), boned by hand, the loaf standing in for the rice bowl.
Bánh mì with salmon; modern addition, smoked or grilled.
Teriyaki salmon bánh mì; Japanese influence.
Smoked salmon bánh mì; fusion, upscale.
Bánh mì with fried fish; crispy battered or pan-fried fish.
Burger patty in bánh mì; fusion of American and Vietnamese.
Components of bún thịt nướng (rice noodles with grilled pork) in bánh mì form.
Buffet-style bánh mì; build-your-own stations.
Bánh mì with bò xào (stir-fried beef); quick-seared with onions, peppers.
Stir-fried beef with lemongrass and chili; aromatic, spicy.
Stir-fried beef with bell peppers; colorful, slightly sweet peppers.
Stir-fried beef with onions; simple, classic.
Bánh mì with bò viên (beef meatballs); bouncy, springy texture, often sliced.
Bánh mì with butter and sugar; simple sweet version, breakfast or snack.