Vietnam - One Sandwich - The Joy of Sandwiches (Page 11)

Garlic butter bánh mì; garlic bread Vietnamese style.

Bánh mì with rare beef; thinly sliced, briefly seared or raw.

Rare beef 'cooked' in lime juice; similar to ceviche concept.

Bánh mì with butter and sweetened condensed milk; rich, creamy, sweet.

Bánh mì served with bò sốt vang (beef braised in red wine); French-Vietnamese, served with bread for dipping.

Beef in black pepper sauce; Western-influenced.

Bánh mì with butter and pâté only; simple, rich combination emphasizing French influence.

Bánh mì with bò nướng (grilled beef); often marinated with lemongrass and garlic, charcoal-grilled.

Grilled beef with lemongrass marinade; aromatic, slightly sweet.

Grilled beef wrapped in lá lốt (betel/piper leaves); distinctive peppery, slightly numbing flavor from the leaves.

Bánh mì served with components of bò né (sizzling beef plate); beef steak, fried egg, pâté; often served deconstructed.

American beef bánh mì; Western-style beef preparations.

Bánh mì with bò lúc lắc (shaking beef); cubed beef seared in hot wok, French-Vietnamese fusion dish.

Alternative name; beef in betel leaf, grilled, placed in bánh mì.

Bánh mì served with bò kho (Vietnamese beef stew); braised beef in aromatic lemongrass-star anise-cinnamon broth, often dipped.

Bò kho specifically served with bánh mì for dipping; classic breakfast combination.

Bánh mì with braised beef; slow-cooked until tender.

Vegetarian 'beef' bánh mì; mock beef.

Bánh mì with bò bít tết (beef steak); French-influenced beefsteak, often served with fried egg.

Bánh mì with bì (shredded pork skin mixed with toasted rice powder); crunchy, unique Southern specialty.

Shredded pork skin bánh mì; the bì adds crunch and texture.

Combination of bì (pork skin) and chả lụa.

Berlin Vietnamese-German style; significant Vietnamese community.

Style from Bảy Hổ shop; another legendary Saigon establishment.