Bánh Mì Gà Xé
Bánh mì with gà xé (shredded chicken); poached chicken hand-shredded, mixed with Vietnamese coriander (rau răm) and onion.
Vietnam
Bánh Mì Gà Xé Phay
Shredded chicken salad style; with cabbage, herbs, lime dressing.
Bánh Mì Gà Xào Sả Ớt
Bánh mì with chicken stir-fried with lemongrass and chili; aromatic, spicy.
Bánh Mì Gà Xào Gừng
Chicken stir-fried with ginger; warming, slightly peppery.
Bánh Mì Gà Teriyaki
Teriyaki chicken bánh mì; Japanese-influenced sweet soy glaze.
Bánh Mì Gà Rô Ti
Bánh mì gà rô ti: soy-and-five-spice roast chicken with burnished skin and a spoon of its own jus, carved into a Saigon roll, the family's most French-leaning reading.
Bánh Mì Gà Rán Kiểu Hàn
Korean fried chicken in a bánh mì: double-fried craggy chicken in a sticky gochujang-soy-garlic glaze, sweet then slow-burning, the pickle packed thick to cut it.
Bánh Mì Gà Quay
Bánh mì gà quay is the window-roast chicken roll: a bird hung and air-dried a full day, skin glazed with maltose and blistered to brittle mahogany, chopped warm into a Saigon loaf with sharp pickle.
Bánh Mì Gà Nướng
The plain fish-sauce grilled chicken bánh mì, where the cut is thigh because breast dries to chalk over coals, the char is Maillard rather than honey glaze.
Bánh Mì Gà Nướng Sả
Lemongrass grilled chicken bánh mì: pounded sả mashed into the marinade so its citral perfume soaks the bird, toasting over coals into a lemon-sharp scent the cold garnish carries.
Bánh Mì Gà Nướng Mật Ong
Honey is mostly fructose, which caramelises near 110°C, a fifty-degree head start on table sugar. So the glaze goes on at the end or burns to cinders.
Bánh Mì Gà Luộc
The lightest chicken bánh mì carries one thing no sibling does: shredded makrut lime leaf and a salt-pepper-lime dip, the signatures of gà luộc.
Bánh Mì Gà Karaage
Bánh mì gà karaage: soy-ginger-marinated thigh in a potato-starch coat, fried dry and shaggy, with Kewpie mayonnaise and sharp Vietnamese pickle to cut it.
Bánh Mì Gà Chiên
Gà chiên is chicken fried bare, no glaze, dredged in seasoned starch for a dry shatter-crust, then built into a bánh mì of pickle and soft crumb working to soften it. You order it for the crackle.
Bánh Mì Gà Chiên Nước Mắm
Fish-sauce fried chicken bánh mì (gà chiên nước mắm): fried, then tossed hot in a reduced nước mắm and garlic glaze that lacquers the crust salty-sweet and funky, cut by cold pickle.
Bánh Mì Gà Chay
Vegetarian 'chicken' bánh mì; mock chicken made from soy or wheat protein.
Bánh Mì Fusion
Bánh mì fusion puts bulgogi, pulled pork, or taco fillings in the Vietnamese baguette. Los Angeles's Nom Nom Truck (founded 2009) is its best-documented early case.
Bánh Mì Đen
Dark/black bánh mì; charcoal or squid ink bread.
Bánh Mì Đêm
Late-night bánh mì; from vendors operating after midnight.
Bánh Mì Dân Tổ
A Hà Nội night-stall roll packed with a butter-fried scramble of pâté, egg, sausage and chả, queued for at 3 a.m. after going viral in 2019.
Bánh Mì Dài
Long bánh mì; baguette-length bread.
Bánh Mì Cưới
Wedding bánh mì; served at wedding banquets.
Bánh Mì Cua
Bánh mì cua is the splurge of the Vietnamese coast: a baguette packed with real picked mud crab, sweet and firm, dressed with little more than lime and scallion so the crab stays the point.