Bánh Mì Bơ Tỏi
Garlic butter bánh mì; garlic bread Vietnamese style.
Vietnam
Bánh Mì Bò Tái
Bánh mì with rare beef; thinly sliced, briefly seared or raw.
Bánh Mì Bò Tái Chanh
Rare beef 'cooked' in lime juice; similar to ceviche concept.
Bánh Mì Bơ Sữa
Bánh mì with butter and sweetened condensed milk; rich, creamy, sweet.
Bánh Mì Bò Sốt Vang
Bánh mì bò sốt vang is the bánh mì that never gets closed: a crackling baguette torn and dipped into a bowl of red-wine beef stew, a French wine braise Hanoi reseasoned with star anise.
Bánh Mì Bò Sốt Tiêu Đen
Beef in black pepper sauce; Western-influenced.
Bánh Mì Bơ Pâté
Bánh mì with butter and pâté only; simple, rich combination emphasizing French influence.
Bánh Mì Bò Nướng
Bánh mì with bò nướng (grilled beef); often marinated with lemongrass and garlic, charcoal-grilled.
Bánh Mì Bò Nướng Sả
Beef glossed in pounded lemongrass, sugar and oil, seared in seconds over a Saigon cart's coals and packed into a crackling baguette with pâté, đồ chua, cucumber and chilli.
Bánh Mì Bò Nướng Lá Lốt
The lá lốt leaf is odorless raw. Charred around minced beef, its oil glands release a peppery, numbing aroma that exists only once heat opens them, the reason this bánh mì tastes as it does.
Bánh Mì Bò Né
Bò né lands sizzling on cast iron, baguette empty beside it. The eater tears bread and folds beef, egg, and pâté bite by bite, racing the plate's own heat, in a dish named for dodging its spatter.
Bánh Mì Bò Mỹ
Bò Mỹ means American beef, and in Vietnam that word is a price tag. US cuts cost nearly double the local ones, so the shop sears the marbled import to order and charges the loaf to match.
Bánh Mì Bò Lúc Lắc
Bò lúc lắc means shaken, or maybe just dice-shaped; nobody agrees. In bánh mì, the seared beef cubes stay whole and dry-crusted, so the loaf carries only what the wok already finished.
Bánh Mì Bò Lá Lốt
Alternative name; beef in betel leaf, grilled, placed in bánh mì.
Bánh Mì Bò Kho
Bánh mì served with bò kho (Vietnamese beef stew); braised beef in aromatic lemongrass-star anise-cinnamon broth, often dipped.
Bánh Mì Bò Kho Bánh Mì
Bò kho specifically served with bánh mì for dipping; classic breakfast combination.
Bánh Mì Bò Hầm
Bánh mì with braised beef; slow-cooked until tender.
Bánh Mì Bò Bít Tết
Thin-seared beef steak and a fried egg with a loose yolk, folded into a baguette with pickles and herbs: Saigon's bít tết plate shrunk to one hand.
Bánh Mì Bì
Raw rice toasted dark and ground to a nutty meal is the whole flavor engine of bánh mì bì: it turns plain shredded pork skin into a dry, perfumed, rustling tangle, Saigon broken-rice thrift in a loaf.
Bánh Mì Bì Heo
Shredded pork skin bánh mì; the bì adds crunch and texture.
Bánh Mì Berlin
Berlin's bánh mì descends from the Vietnamese contract workers who came east to GDR factories and stayed. A Vietnamese build on a German pantry, kept on the counters of Lichtenberg's Dong Xuan Center.
Bánh Mì Bảy Hổ
A Saigon bánh mì stall founded in 1930 by Trần Văn Hậu on Tôn Đức Thắng Street, now on Huỳnh Khương Ninh, known for a warm pâté that is steamed, then grilled.