Vietnam - One Sandwich - The Joy of Sandwiches (Page 9)

Croissant-style bánh mì; flaky, buttery, French-influenced.

Inspired by cơm tấm (broken rice); grilled pork, bì, chả, egg elements in bánh mì.

Chocolate-filled bánh mì; modern sweet version.

Bánh mì with grilled quail; small game bird, delicate flavor.

Vegetarian bánh mì; various meat-free fillings, often available at Buddhist restaurants and during religious holidays.

Vegetarian bánh mì for full moon days; Buddhist observance.

Special vegetarian bánh mì with multiple mock meats and vegetables.

Bánh mì with chân giò (pork leg/ham hock); braised or roasted, gelatinous skin.

Bánh mì for dipping; served alongside soups and stews (bò kho, phở, etc.).

Bánh mì with chả trứng (steamed egg meatloaf); ground pork and egg steamed together, sliced.

Steamed pork and egg loaf; similar to chả lụa but with egg marbled through.

Bánh mì with chả quế (cinnamon pork roll); similar to chả lụa but seasoned with cinnamon, slightly darker color.

Bánh mì featuring chả lụa (Vietnamese pork roll/ham)—finely pounded pork wrapped in banana leaves and steamed until silky-smooth; clean p...

Chả lụa bánh mì with added pâté and other accompaniments; enhanced version.

Bánh mì with chả giò (fried spring rolls); crispy rolls placed in bread.

Bánh mì with chả gà (chicken roll/loaf); steamed chicken paste, similar texture to chả lụa.

Bánh mì with chả chiên (fried pork roll); chả lụa that's been pan-fried for caramelized edges.

Bánh mì with vegetarian 'ham'; mock meat made from wheat gluten or soy.

Bánh mì with chả cá (fish cake/fish patty); pounded fish paste, fried or grilled.

Fish cake Nha Trang style; famous for quality seafood.

Inspired by Hanoi's famous Chả Cá Lã Vọng dish; turmeric-dill fish.

Hanoi-style fish cake bánh mì; Northern fish preparation.

Southern term for pork floss bánh mì.

Hải Phòng spicy bánh mì; distinctive port city style with chili paste.