Bánh Mì Que
Thin, stick-shaped mini bánh mì; popular Northern snack, denser bread.
Vietnam
Bánh Mì Que Thịt
Bánh mì que with meat filling.
Bánh Mì Que Pate
Bánh mì que with just pâté and chili sauce; simple, delicious.
Bánh Mì Que (Bread)
Stick-shaped thin bánh mì; Hanoi specialty, dense and crusty.
Bánh Mì Quán
Shop/restaurant bánh mì; sit-down establishment style.
Bánh Mì Pulled Pork
American-style pulled pork in bánh mì; slow-cooked shredded pork.
Bánh Mì Praha
Prague Vietnamese-Czech style; large Vietnamese diaspora.
Bánh Mì Pizza
Pizza-topped bánh mì; cheese, tomato sauce, toppings on bread.
Bánh Mì Phượng
The legendary Bánh Mì Phượng shop style; considered by many (including Anthony Bourdain) as the world's best bánh mì.
Bánh Mì Phượng Saigon
Saigon branch of famous Hội An shop; brings Central style to the South.
Bánh Mì Phượng Đặc Biệt
Phượng's special combination; their signature recipe with all the works.
Bánh Mì Phở
Bánh mì served with phở for dipping; bread to soak up broth.
Bánh Mì Phô Mai
Cheese bánh mì; melted cheese, various styles.
Bánh Mì Phố Huế
Bánh mì from Huế Street in Hanoi; Central Vietnamese influence in the North.
Bánh Mì Phố Cổ
Old Quarter-style bánh mì; traditional Hanoi preparation from the 36 streets.
Bánh Mì Phá Lấu
Bánh mì with phá lấu (Chinese-influenced braised offal—pig ears, intestines, tongue in five-spice soy broth); chewy, intensely flavored, ...
Bánh Mì Phá Lấu Sài Gòn
Bánh mì with phá lấu (braised offal); Southern street food specialty.
Bánh Mì Pâté
The terrine is the entire kitchen behind it. Pork liver, fat, shallot, baked into a sheet that goes onto a fresh baguette with butter, pickle and herb, and the sandwich is finished.
Bánh Mì Pate Hà Nội
Hanoi pâté style; often coarser, more rustic than Southern.
Bánh Mì Pâté Gan
Bánh mì with pâté gan (liver pâté); specifically highlighting the liver component.
Bánh Mì Paris
Bánh mì Paris is the diaspora roll of the 13th arrondissement: the Saigon filling rebuilt on a fuller French baguette after 1975, sold over bookshop counters near where the loaf was first baked.
Bánh Mì Ốp La
The whole sandwich is decided in the two seconds the cook spends choosing when to lift the egg. A loose-yolked flat-fried egg in a rice-flour baguette, breakfast and almost nothing else.
Bánh Mì Ốp La Xúc Xích
The egg bánh mì that is really about the sausage: a pink emulsified pork link (xúc xích, from saucisse) split and blistered beside a loose fried egg, the school-morning order.
Bánh Mì Ốp La Thịt Nguội
Bánh mì ốp la thịt nguội cracks a loose fried egg over cured pork so the yolk runs down into the cold cuts, not the bread: the heartiest egg roll, cut by sharp pickle, more meal than breakfast.