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 rotisserie 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 grilled chicken bánh mì: fish sauce, garlic and sugar charred over coals, no honey, the caramelised marinade meeting cold đồ chua, herb and chilli in a short Saigon loaf.
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
Bánh mì gà nướng mật ong: lemongrass-and-honey chicken grilled over coals to a sticky caramelised char, the sweetest chicken roll, with the pickle pushed hard to cut it.
Bánh Mì Gà Luộc
Bánh mì gà luộc is the plainest chicken roll: gently poached bird, hand-torn, no char or lacquer, lifted by a ginger-lime dip, fried shallot and sharp pickle. Its filling predates the loaf.
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
Bánh mì gà chiên is an argument the kitchen has to win: a dry, bare fried crust against a damp sandwich of pickle and soft crumb. No glaze, no lacquer, just shatter-crust chicken kept crisp.
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
Modern fusion bánh mì; creative combinations from contemporary chefs.
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
Traditional/'folk' style bánh mì; simple, classic Northern approach.
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.