Vietnam - One Sandwich - The Joy of Sandwiches (Page 7)

Style from legendary Huỳnh Hoa shop; known for extremely generous meat portions, considered by many the best in Saigon.

Huế-style bánh mì; smaller bread, spicier flavors, use of fermented shrimp paste (mắm tôm), chili oil, distinct Central character.

Huế special bánh mì; local ingredients, imperial city style.

Bánh mì served alongside hủ tiếu (Southern rice noodle soup); bread for dipping.

Houston Vietnamese-American style; significant Vietnamese community.

Hội An-style bánh mì; famous worldwide, particularly associated with Bánh Mì Phượng; balance of crispy bread, pâté, meats, fresh herbs.

Style from the famous Hòa Mã shop; credited with creating the modern Vietnamese bánh mì in the 1950s; original combination recipe.

Bánh mì with heo quay (Chinese-style roast pork); crispy skin, five-spice seasoned, tender meat.

Alternative name for grilled pork bánh mì; heo = pig.

Vegetarian 'pork' bánh mì; mock pork.

Bánh mì with oysters; grilled or fried.

Mixed seafood bánh mì; combination of shrimp, squid, fish.

Hanoi-style bánh mì; generally simpler, more subtle flavors than Southern style, thicker bread crust, less sweet.

Hanoi special bánh mì; Northern ingredients and style.

Pillow bread; soft, slightly sweet white bread loaf.

Bánh mì served with gỏi cuốn (fresh spring rolls); sometimes deconstructed, served together.

Crispy bánh mì; specifically emphasizing crust texture.

Bánh mì with giò thủ (head cheese); similar to thịt nguội, pork parts in aspic.

Alternative name for chả lụa bánh mì; giò and chả both refer to pork roll.

Alternative name for pork leg bánh mì.

Bánh mì with both giò (steamed pork roll) and chả (grilled/fried pork roll); combination.

Bánh mì with swimming crab/blue crab; sweet crab meat.

Bánh mì from shoulder-pole vendors; traditional mobile street sellers.

General chicken bánh mì; can be grilled, roasted, or shredded.