Vietnam - One Sandwich - The Joy of Sandwiches (Page 4)

Thin, stick-shaped mini bánh mì; popular Northern snack, denser bread.

Bánh mì que with meat filling.

Bánh mì que with just pâté and chili sauce; simple, delicious.

Stick-shaped thin bánh mì; Hanoi specialty, dense and crusty.

Shop/restaurant bánh mì; sit-down establishment style.

American-style pulled pork in bánh mì; slow-cooked shredded pork.

Prague Vietnamese-Czech style; large Vietnamese diaspora.

Pizza-topped bánh mì; cheese, tomato sauce, toppings on bread.

The legendary Bánh Mì Phượng shop style; considered by many (including Anthony Bourdain) as the world's best bánh mì.

Saigon branch of famous Hội An shop; brings Central style to the South.

Phượng's special combination; their signature recipe with all the works.

Bánh mì served with phở for dipping; bread to soak up broth.

Cheese bánh mì; melted cheese, various styles.

Bánh mì from Huế Street in Hanoi; Central Vietnamese influence in the North.

Old Quarter-style bánh mì; traditional Hanoi preparation from the 36 streets.

Bánh mì with phá lấu (Chinese-influenced braised offal—pig ears, intestines, tongue in five-spice soy broth); chewy, intensely flavored, ...

Bánh mì with phá lấu (braised offal); Southern street food specialty.

Bánh mì emphasizing pâté (French-influenced pork liver spread); rich, creamy, iron-y flavor; often combined with butter.

Hanoi pâté style; often coarser, more rustic than Southern.

Bánh mì with pâté gan (liver pâté); specifically highlighting the liver component.

French-Vietnamese bánh mì; from Vietnamese community in France, closer to original baguette.

Alternative name; fried egg bánh mì, often served at breakfast.

Fried egg with Vietnamese sausage (xúc xích); breakfast combination.

Fried egg with cold cuts; combination of egg and chả/pâté.