Vietnam

Bánh Mì Tròn

Bánh mì tròn is the loaf gone round: a rice-flour bun with more soft crumb and a smaller crust, so the signature shatter quiets and the fillings come fuller, wetter and sharper to keep pace.

Bánh Mì Trâm

Style from Bánh Mì Trâm shop; another legendary Hanoi establishment.

Bánh Mì Tôm

Shrimp brings a problem pork never does: it is mostly water and turns to rubber in seconds. The shrimp bánh mì is built around that, the loosest filling in the family, with no fixed recipe or origin.

Bánh Mì Tôm Tempura

Tempura shrimp bánh mì; Japanese-Vietnamese fusion.

Bánh Mì Tôm Chiên

Fried shrimp bánh mì; battered or breaded shrimp.

Bánh Mì Tiệc

Party/banquet bánh mì; small, fancy versions for events.

Bánh Mì Thịt Xiên

Skewered grilled meat bánh mì; various meats on bamboo skewers.

Bánh Mì Thịt Quay

Alternative name for roast pork bánh mì; crispy-skinned roasted pork belly.

Bánh Mì Thịt Nướng

The smell arrives down the street before the cart does, charcoal with lemongrass on it, an accurate forecast of the sandwich. The margin is the caramel: dark sticky edges or nothing.

Bánh Mì Thịt Nướng Sả

Grilled pork specifically marinated with sả (lemongrass); aromatic, citrusy pork.

Bánh Mì Thịt Nướng Mật Ong

Grilled pork with honey glaze; sweet-savory caramelization.

Bánh Mì Thịt Nướng BBQ

BBQ-style grilled meat bánh mì; American BBQ influence.

Bánh Mì Thịt Nguội

Bánh mì thịt nguội is the build the whole catalog points back to: assorted Vietnamese cold cuts and pâté on a rice-flour baguette with đồ chua, herbs and chili, a complete flavor system.

Bánh Mì Thịt Nguội Sài Gòn

Saigon-style cold cuts; more varieties, sweeter pâté.

Bánh Mì Thịt Nguội (Head Cheese)

Bánh mì thịt nguội built on giò thủ leads on crunch: a pork head-cheese of ear, snout and tongue set in its own aspic and shot through with cartilage and wood-ear mushroom, a cold cut with real bite.

Bánh Mì Thịt Luộc

Bánh mì with boiled pork; simple, clean pork flavor, often with dipping sauce.

Bánh mì thịt luộc mắm nêm is the central-Vietnamese roll built on deliberately plain poached pork, soft cool belly under a fierce fermented-fish sauce: the Đà Nẵng rice-paper plate folded into a loaf.

Bánh Mì Thịt Kho

Bánh mì with thịt kho (braised pork in caramel sauce); sweet-savory braised pork belly in coconut water and fish sauce.

Bánh Mì Thịt Kho Trứng

Braised pork with hard-boiled egg; eggs braised in same caramel sauce.

Bánh Mì Thịt Kho Tàu

Bánh mì thịt kho tàu loads the Tết clay pot into a roll: pork belly and egg braised soft in caramel, coconut water and fish sauce, sweet-salty and sauce-heavy where the cold-cut bánh mì stays cool.

Bánh Mì Thịt Heo Mắm

Bánh mì thịt heo mắm hands the seasoning to mắm nêm, the pungent fermented-anchovy sauce let down with pineapple and chilli. Plain pork, a loud sauce, the central coast in a loaf.

Bánh Mì Thịt Băm

Bánh mì with thịt băm (minced/ground pork); stir-fried seasoned ground meat.