Sign in Sign up

Vietnam

The country that took the French baguette, made it lighter with rice flour, and turned it into a frame for pickled daikon, pâté, cilantro and almost any filling at all.

Browse by family

The Vietnamese sandwich is one bread and a thousand fillings. The bread is the bánh mì itself: a baguette rebuilt with rice flour into something lighter, with a thin crackly shell and an airy, almost hollow crumb that shatters and then yields. Every entry in this catalog is a bánh mì; what changes is what goes inside, and the supporting cast that almost never does.

That supporting cast is the real grammar. A smear of rich pâté and mayonnaise or butter, a tangle of đồ chua, the pickled daikon and carrot that brings the acid, a few coins of cucumber, sprigs of cilantro, slices of chilli, a dash of soy or Maggi. Around that fixed frame the filling rotates through the entire Vietnamese kitchen: the cold-cut combination, grilled and roast and braised pork, the silky pork rolls, chicken and beef and seafood, eggs, the vegetarian Buddhist builds, and the sweet ones.

The categories below capture how the catalog actually sorts. The largest are the grilled-pork and chicken and beef builds and the great catch-all of the classic cold-cut combination, with regional styles, famous shops, the diaspora, and the bread formats around the edges. Below the anchors, the full filterable catalog lets you browse every entry by name or category.

Browse by family

Bánh Mì Chay

The vegetarian bánh mì: tofu, mushrooms, seitan and mock meats on the same baguette, central to Buddhist observance and full-moon days. · 20 sandwiches

Bánh Mì Ngọt

The sweet bánh mì: bread with butter and sugar, sweet bean and coconut and taro pastes, chocolate, or split and filled with ice cream. · 15 sandwiches

Bánh Mì Trứng

The egg bánh mì: a fried ốp la with a runny yolk, scrambled, an omelette, or braised and salted egg, a breakfast staple. · 18 sandwiches

Bánh Mì Xíu Mại

Bánh mì with small pork meatballs in a slightly sweet tomato sauce, a Chinese-Vietnamese build often eaten dipped. · 3 sandwiches

Bánh Mì Bì

Bánh mì with bì, shredded pork skin tossed with toasted rice powder, or with cotton-soft pork floss; the dry, textural Southern builds. · 6 sandwiches

Bánh Mì Phá Lấu & Lòng

The offal bánh mì: five-spice braised organ meats, pig ear, trotter and ham hock, a chewy, intensely flavoured Southern street build. · 7 sandwiches

Bánh Mì Thịt Nướng

The grilled-pork bánh mì: lemongrass-marinated pork shoulder or belly charcoal-grilled, plus nem nướng patties and skewered grills. · 14 sandwiches

Bánh Mì Heo Quay

The roast-pork bánh mì: five-spice roast pork or pork belly with shatteringly crisp crackling skin, tender beneath. · 5 sandwiches

Bánh Mì Chả Lụa & Giò

Bánh mì with the silky steamed pork rolls: chả lụa, cinnamon chả quế, pan-fried chả chiên, chicken and egg loaves. · 11 sandwiches

Bánh Mì Nem & Chả Giò

Bánh mì with tangy fermented nem chua sausage or with crisp fried spring rolls tucked whole into the bread. · 4 sandwiches

Bánh Mì Gà

The poultry bánh mì: grilled, roast, shredded, poached or fried chicken, plus duck and quail, lemongrass and five-spice led. · 20 sandwiches

Bánh Mì Bò Kho & Thịt Kho

The braise-and-dip bánh mì: beef stew, caramel-braised pork, red-wine beef, served with bread to soak the sauce. · 14 sandwiches

Bánh Mì Bò

The beef bánh mì: grilled lemongrass beef, French-influenced beefsteak and shaking beef, betel-leaf rolls, meatballs and stir-fries. · 17 sandwiches

Bánh Mì Cá & Hải Sản

The fish and seafood bánh mì: fish cake chả cá, canned sardines, grilled and braised fish, shrimp, squid, crab and shellfish. · 29 sandwiches

Bánh Mì Pâté & Bơ

The French-leaning minimalist bánh mì: pâté and butter, jambon, the spreads emphasised over any substantial meat. · 9 sandwiches

Bánh Mì of the Famous Shops & Diaspora

The bánh mì known by its maker or its city abroad: Phượng, Huỳnh Hoa, Như Lan, and the diaspora styles from Westminster to Berlin. · 24 sandwiches

Bánh Mì by Region

The regional styles: lighter sweeter Saigon, restrained crustier Hanoi, spicy Central Huế and Hải Phòng, herb-forward Hội An. · 15 sandwiches

Bánh Mì: the Loaf & the Format

The bread and the form rather than the filling: the stick-shaped que, the long ổ, plain không, charcoal-black, hot and crisp. · 28 sandwiches

Bánh Mì Fusion

The modern and fusion bánh mì: burger and pulled pork, pizza, kimchi and sriracha, cheese and sausage, the contemporary crossovers. · 9 sandwiches

Bánh Mì Thịt Nguội

The classic combination and everything else: assorted cold cuts, pâté and chả lụa, the original đặc biệt and the everyday bánh mì. · 14 sandwiches

Filters

Showing of 282 sandwiches

Bánh Mì Xúc Xích Phô Mai

In this Vietnamese roll, phô mai usually means one object: a French processed-cheese wedge, Con Bò Cười, melted onto seared xúc xích sausage for a cart-and-schoolkid breakfast.

Bánh Mì Xôi

Bánh mì with xôi (sticky rice) stuffed inside; carb-on-carb, filling street food.

Bánh Mì Xôi Khúc

Bánh mì with xôi khúc (green sticky rice balls with mung bean); Hanoi specialty inside bread.

Bánh Mì Xíu Mại

A Cantonese siu maai dumpling crossed into Vietnam and gave up its wrapper. The filling became a soft pork meatball in tomato gravy, eaten in Đà Lạt as a sandwich you can almost drink.

Bánh Mì Xíu Mại Sốt Cà

Pork meatballs in tomato sauce bánh mì; small, tender meatballs in slightly sweet tomato gravy.

Bánh Mì Xíu Mại Pâté

Xíu mại meatballs with pâté; combination of textures.

Bánh Mì Xíu Mại Chay

The vegetarian xíu mại bánh mì belongs to Vietnam's chay tradition, eaten on Buddhist lunar days, its craft a mock meatball of gluten, tofu and taro that crumbles like loose pork without the fat.

Bánh Mì Xe

A bánh mì xe is a shop shrunk into a glass case on wheels: a charcoal brazier or thermos for heat, one claimed corner, and stock built to run out by dusk.

Bánh Mì Westminster

A refugee resettlement built its own baguette bakeries on Bolsa Avenue after 1975, no wholesaler stocked the bread that came with them.

Bánh Mì Vịt Quay

Bánh mì with roast duck; Chinese-influenced, lacquered crispy skin.

Bánh Mì Vịt Nướng

Marinated duck grilled until the skin chars and the fat renders, sliced warm into the loaf. The fattest, gamiest poultry banh mi, where the pickle does all the cutting against the bird.

Bánh Mì Việt Kiều

The Việt Kiều bánh mì is the homeland roll rebuilt abroad by the people who left: longer, fuller, jalapeño-loaded, sold from refugee lunch trucks and bakery-cafés to a community first.

Bánh Mì Vỉa Hè

Sidewalk bánh mì; classic street food context.

Bánh Mì Đùi Gà Nướng

Đùi gà nướng is the grilled-thigh bánh mì: dark meat pushed past 180°F so its collagen softens through hard char, in a Hanoi-pepper or Saigon-lemongrass marinade, in a brittle rice-flour loaf.

A bánh mì on a pale blue plate, the baguette split lengthways to show fried egg with shredded pickled carrot, cucumber, coriander and lettuce.

Bánh Mì Trứng

Trứng alone is a half-finished sentence; the cart picks the egg form, and one frame is engineered for the worst-behaved of them so it works for the others by margin.

Bánh Mì Trứng Ốp La

Bánh mì trứng ốp la turns on one instruction: leave the yolk liquid. Trứng is the egg, ốp la the soft-yolk fry, and the runny center is the only sauce in a thin rice-flour loaf.

Bánh Mì Trứng Muối

Bánh mì trứng muối puts a cured duck-egg yolk in the loaf, weeks in brine deep, firm and orange-red, salty enough to season the whole sandwich the way an anchovy seasons a sauce.

Bánh Mì Trứng Luộc

Bánh mì trứng luộc is the one egg bánh mì cooked in advance, a hard-boiled egg sliced into dry coins with no runny yolk and no heat, so the spread and the pickle carry the whole frugal roll.

Bánh Mì Trứng Kho

Bánh mì trứng kho wedges a braised egg into the loaf: whole eggs simmered in dark caramel and fish sauce until the white turns amber, usually a leftover from the Tết pot of thịt kho trứng.

Bánh Mì Trứng Cuộn

The rolled-omelette bánh mì is named for the act of rolling: a thin egg sheet turned over and over into a log, then sliced across into spiral coins that lie flat down the loaf where a folded sheet.

Bánh Mì Trứng Chiên

Hot oil goes in first, then the egg: Vietnam's hard-fried bánh mì egg gets its lace-brown edges from heat a runny ốp la never has to meet.

Bánh Mì Trứng Chiên Thịt

The heaviest of the fried-egg bánh mì: minced pork beaten through the omelette, not laid in as a slice. The pickle has to run heavy to cut so much protein in one layer.

Bánh Mì Trứng Chiên Hành

The fried-egg-with-scallion roll, hành lá beaten through the egg before it hits the oil: the cheapest hot bánh mì on the cart, a student and labourer breakfast tracing back to the casse-croûte.

Bánh Mì Trứng Bác

Bánh mì trứng bác is Hanoi's soft-scramble egg roll, named for the verb for working eggs into loose, glossy curds. Stopped while still shining, packed spare into the north's short crisp-shelled loaf.