The ingredients in a Vietnamese sandwich vary most notably in their meat selections. Common varieties are:

bánh mì gà: with chicken
bánh mì trứng: with scrambled egg
bánh mì bì: with shredded pork skin and roasted rice powder
bánh mì thịt nướng: with grilled pork
bánh mì xíu mại: with crushed pork meatballs.
bánh mì chay:a vegetarian option, made with tofu or seitan

The classic version bánh mì thịt nguội, sometimes known as bánh mì đặc biệt , is made with various Vietnamese cold cuts such as sliced pork, chicken, or turkey roll, and head cheese(AmE) or brawn (BrE), along with the liver pâté and salad ingredients.
Another option is the breakfast bánh mì, either with scrambled eggs served in a baguette, or the version eaten more widely for breakfast in Vietnam: Eggs fried sunny-side-up with onions, sprinkled with soy sauce and eaten with a fresh baguette.

  • 1 baguette roll or a  section cut from a regular length baguette,
  • purchased or homemade Mayonnaise,
  • soy sauce
  • Your choice of boldly-flavoured meat or tofu, sliced and at room temperature
  • 3 or 4 thin seeded cucumber strips,
  • 2 or 3 cilantro sprigs, roughly chopped
  • 2 or 3 chives or garlic chives
  • 3 or 4 thin jalapeño or Thai chillie slices
  • Daikon and Carrot Pickle (do chua)
  1. Slit the roll lengthwise, and then hollow out the insides, making a trough in both halves. If necessary, crisp up the bread in an oven preheated to 160ºC (325F), and then let it cool for a minute before proceeding.
  2. Generously spreading the inside with mayonnaise. Drizzle in some soy sauce. On the bottom portion of bread add the remaining ingredients.