Today, bánh mì has become one of the country’s most beloved and iconic street foods, cherished by locals and visitors alike. Though it may seem like a simple sandwich at first glance, its versatility is remarkable. Across Vietnam, people have continually reinvented bánh mì, creating endless variations that reflect the unique flavors of each region. Embarking on a culinary tour of Vietnam’s bánh mì scene is an unforgettable experience. To begin your journey, here are seven incredible bánh mì options you must try.

Bánh Mì Bò Né

The name “bò né” literally translates to “dodge the beef,” but what you’re really dodging is the sizzling hot oil splattering from the cast iron skillet it’s served on. This dish, a true innovation in Vietnamese cuisine, pairs tender beef with the iconic bánh mì in a way that creates a perfect harmony of flavors and textures. 

But the beef is only the beginning of this flavorful adventure. Alongside the steak, you’ll often find a perfectly runny fried egg, its yolk just waiting to be broken and mixed into the dish. A generous dollop of rich, creamy paté adds depth and smoothness, while slices of fresh tomatoes and fragrant herbs like cilantro bring brightness and balance to the richness of the other ingredients. All of this is served piping hot on a personal-sized cast iron skillet, still sizzling when it reaches your table.

banh-mi-bo-ne|Banh Mi Bo Ne|A Vietnamese banh mi bo ne sandwich, featuring a crispy baguette filled with savory grilled beef, a fried egg, and fresh herbs, served on a sizzling hot skillet.

The crispy baguette, warm and fresh, is the perfect accompaniment to mop up the juices and oil from the steak, egg, and paté. With each bite, you’ll experience a delightful contrast between the soft interior of the bread and its crunchy crust, paired with the savory goodness of the beef and rich flavors of the toppings. It’s a hands-on, interactive meal where tearing pieces of bánh mì and dunking them into the skillet becomes part of the experience.

Bánh Mì Heo Quay

When it comes to bánh mì heo quay, the roasted pork version of the iconic Vietnamese bánh mì, there’s no such thing as too much crunch. This delicious creation takes the classic bánh mì and elevates it with juicy, crispy slices of pork belly that have been roasted to perfection. The pork belly is known for its delightful combination of succulent, tender meat and a golden, crackling skin that gives the sandwich its signature crunch with every bite.

But it’s not just the pork that makes this sandwich special. The crusty baguette, freshly baked and still warm, provides the ideal vessel to hold all the ingredients together. Inside, you’ll find layers of fresh cucumber slices, adding a cool, refreshing element, and tangy pickled turnip, which gives a bright, zesty contrast to the rich pork. Together, these ingredients create a perfect balance of flavors and textures that make each bite a satisfying experience.

banh-mi-heo-quay|Banh Mi Heo Quay|A close-up shot of a banh mi heo quay sandwich, highlighting the crispy roasted pork belly, fresh cilantro, and pickled vegetables inside a crusty baguette.

In Ho Chi Minh City, bánh mì heo quay has reached near-iconic status. There’s even an entire street dedicated to serving this beloved sandwich, where vendors line the sidewalks, grilling pork belly and stuffing it into baguettes to feed the hungry crowds. Every morning, food lovers and locals alike queue up, eager to get their hands on this mouthwatering breakfast treat.

Bánh Mì Ốp La

Every cuisine around the world has its own beloved version of bread and eggs, and in Vietnam, particularly in Ho Chi Minh City, this classic combination takes the form of bánh mì ốp la. At its heart, bánh mì ốp la is a simple yet satisfying dish made with sunny-side-up eggs served alongside a freshly baked, crispy baguette. What sets this dish apart, however, is the variety of flavorful accompaniments that elevate it from a basic breakfast to a culinary experience.

Typically, bánh mì ốp la is served on a small metal skillet, keeping the eggs hot and slightly crispy around the edges. Often paired with chả lụa—a traditional Vietnamese steamed pork sausage wrapped in banana leaves—this dish offers a mix of textures and flavors that perfectly complement the eggs and bread. The eggs are cooked just enough so the yolks remain soft and rich, creating a creamy base that pairs beautifully with the crusty baguette.

banh-mi-op-la|Banh Mi Op La|A banh mi op la, with a sunny-side-up egg cooked to perfection, served alongside a crusty baguette and Vietnamese steamed pork sausage (cha lua).

In some variations, instead of being served on a skillet, the eggs are placed directly into the warm baguette. The bread acts as a vessel, soaking up the golden yolk and forming a delightful sandwich. To add even more flavor and texture, the sandwich is typically stuffed with pickled papaya and carrots, providing a crunchy, tangy contrast to the richness of the eggs. A splash of chili sauce brings a spicy kick, while a drop of soy sauce adds an umami depth to every bite.

Bánh Mì Thịt

Bánh mì thịt is a shining example of how classic flavors never go out of style. This beloved Vietnamese sandwich is all about balance—between crispy and soft, sweet and savory, fresh and rich. While everyone has their personal preference when it comes to the texture of the bread, whether it’s a crisp baguette or one that’s a bit softer, the real magic lies in the filling.

A fully-loaded bánh mì thịt is a medley of flavorful ingredients, each adding its own distinct character to the sandwich. The foundation is built on a variety of Vietnamese hams, such as chả lụa (Vietnamese steamed pork sausage) and giò thủ (head cheese), providing a satisfying, meaty base. Sometimes, slices of char siu (Chinese-style barbecued pork) or crispy fried pork are added, bringing an extra layer of savory goodness. Then comes the creamy richness of butter and paté, which spread across the inside of the baguette, offering a smooth contrast to the crunchy vegetables.

banh-mi-thit|Banh Mi Thit|A vibrant and delicious banh mi thit sandwich, filled with various Vietnamese cold cuts, pickled vegetables, cilantro, and a savory sauce, all nestled in a crusty baguette.

Speaking of vegetables, bánh mì thịt wouldn’t be complete without its signature fresh and tangy toppings. Pickled carrots and daikon add a delightful crunch and a touch of acidity that cuts through the richness of the meat and paté, while thin slices of cucumber bring a refreshing coolness. Fresh coriander (cilantro) gives the sandwich a fragrant, herbal note that brightens up every bite. And, of course, there’s the secret sauce—often a savory blend of soy sauce or a slightly sweetened mayonnaise—that ties all these ingredients together, ensuring each mouthful is a flavorful burst of complementary tastes.

Bánh Mì Chả Cá

Originating from the coastal town of Nha Trang, bánh mì chả cá is a seafood lover’s delight, bringing the unique flavors of Vietnam’s coastlines straight into the heart of its street food culture. At the center of this sandwich is chả cá, a traditional Vietnamese fish cake made by blending different varieties of fresh fish with spices and seasonings. The result is a chewy, flavorful patty that packs an umami punch, thanks to the mixture of fish, combined with the subtle heat of black pepper.

The fish cakes are typically fried until golden brown, creating a crispy exterior that contrasts beautifully with their tender, springy texture. The frying process enhances their rich flavors, giving the cakes a slightly caramelized edge while keeping the inside moist and packed with the savory goodness of the fish. These cakes are then nestled into a warm, crusty baguette, which serves as the perfect vehicle for the rich, complex flavors.

But it’s not just about the fish cakes—bánh mì chả cá is elevated by the addition of fresh, aromatic herbs and vegetables. Vietnamese coriander (rau răm) adds a fragrant, peppery note that pairs perfectly with the richness of the fish cakes, while slices of crunchy cucumber offer a refreshing bite that balances the flavors and textures. Some variations also include pickled carrots and daikon, adding a tangy element to the sandwich, or a drizzle of garlic and chili-infused soy sauce that provides an extra layer of heat and depth.

Bánh Mì Sốt Vang

A beef stew simmered with red wine may sound like the kind of dish reserved for a Michelin-starred restaurant, but in Hanoi, it’s a beloved street food that can be enjoyed right on the bustling sidewalks. This French-inspired creation, known as bánh mì sốt vang, is a beautiful fusion of European and Vietnamese flavors. The rich stew is made with tender beef slow-cooked in red wine, seasoned with an aromatic blend of cinnamon, star anise, and coriander, giving it a deep, complex flavor that’s both savory and subtly sweet.

Eating bánh mì sốt vang is an experience that invites you to get hands-on. The crusty, golden bánh mì is served alongside the stew, and you’re encouraged to tear off pieces of bread and dunk them into the fragrant, hearty broth. The contrast of the crunchy bread with the velvety stew creates an irresistible combination of textures and flavors.

Bánh Mì Chấm Sữa

For many Vietnamese, the sight of a can of sweetened condensed milk brings back fond childhood memories. This decadent, rich ingredient has been a staple in households for generations, playing a role in a variety of indulgent treats. One of the simplest yet most beloved is bánh mì chấm sữa, which translates to bread dipped in sweetened condensed milk. Despite its simplicity, this humble snack has remained a favorite comfort food for decades, evoking a sense of nostalgia with every bite.

The beauty of bánh mì chấm sữa lies in its straightforwardness. A warm, fluffy baguette—crispy on the outside and soft on the inside—is torn into pieces and dipped into a small dish of thick, creamy condensed milk. As the bread soaks up the sweet milk, it becomes infused with its luscious flavor, transforming the simple baguette into a dessert-like treat. The contrast between the slightly crunchy exterior of the bánh mì and the silky smoothness of the condensed milk makes for an irresistibly satisfying texture.

This snack is more than just a sweet indulgence—it’s a piece of Vietnamese culture that many grew up with. In the past, when high-calorie meals were a rare treat, bánh mì chấm sữa was an easy and affordable way to enjoy something rich and filling. Whether eaten for breakfast, an afternoon snack, or even as a dessert, it provided a quick boost of energy and warmth. For children, it was often a special treat, with the ritual of dipping bread into milk turning an ordinary moment into something comforting and memorable.

Interesting things in Vietnam: