Vietnam - One Sandwich - The Joy of Sandwiches (Page 3)

Ground pork with fried egg; combination filling.

Activated charcoal bánh mì; trendy black bread.

Tết (Lunar New Year) bánh mì; special holiday versions.

Bánh mì with tai heo (pig ear); thinly sliced, cartilaginous, crunchy texture.

Sydney Vietnamese-Australian style; Cabramatta and surrounding areas.

Bánh mì with sườn nướng (grilled pork ribs/chops); bone-in or boneless, lemongrass-marinated.

Bánh mì with sườn non (pork riblets); smaller, tender rib pieces.

'Cow horn' croissant-shaped sweet bread; French influence.

Milk bread bánh mì; softer, sweeter enriched bread.

Steak bánh mì; grilled beef steak sliced and stuffed.

Bánh mì featuring Sriracha hot sauce prominently.

Bánh mì with sauce/gravy; often served with stew-like dishes.

Bánh mì with clams/mussels.

Bánh Mì #1 style; common name for Vietnamese sandwich shops in America.

Morning/breakfast bánh mì; breakfast-specific preparations.

Square sandwich bread style; Western-influenced, softer.

San Jose Vietnamese-American style; large Vietnamese population.

Saigon-style bánh mì; characterized by lighter, crispier bread, generous fillings, sweeter flavor profile, more butter and pâté.

Saigon special combination; maximum fillings, Southern style.

Bánh mì with ruốc (dried shredded pork/pork floss); sweet-savory cotton-like dried meat.

Alternative term for pork floss bánh mì; fluffy dried meat.

Stir-fried vegetables bánh mì; seasonal vegetables with garlic.

Vegetable bánh mì; mixed stir-fried vegetables.

Bánh mì with ram (Central-style fried spring rolls); smaller, crispier than Southern chả giò.