Banh Mi Types: A Delicious Tour of Vietnamese Sandwich

What is exactly Bánh Mì?

In Vietnam, Banh Mi simply means bread—any kind of bread: baguette, loaf, bun, or roll. Abroad, though, most people think of it as the sandwich. Honestly, saying “Banh Mi Sandwich” is a bit redundant—kind of like “Chai Tea” or “Naan Bread.”

As bread, there are tons of types: Bánh Mì Xúc Xích (Chinese hot dog buns), Bánh Mì Bơ Tỏi Phô Mai (Korean-style cream cheese garlic buns), or even loaf-style breads like Shokupan.

Bánh Mì Gối
(Shokupan)

Bánh Mì Xúc Xích
(Hot Dog Bun)

1. Bánh Mì Không (Plain Banh Mi)

In Vietnam, a plain Vietnamese baguette is simply called Bánh Mì, or more specifically, Bánh Mì Không—literally, Bánh Mì with nothing inside.

For Vietnamese kids like me, nothing beats a warm, crispy baguette dipped in sweetened condensed milk or smeared with Laughing Cow cheese and a sprinkle of sugar. Pure nostalgia.

And a plain baguette is so versatile—you can enjoy it with anything, from Ube Halaya (purple yam jam) to Kaya (coconut jam), or pair it with classic main dishes like Bo Kho (beef stew), Ca Ri Ga (chicken curry), or Bo Ne (steak & eggs).

2. Bánh Mì Thịt Nguội (Cold Cut Banh Mi)

If there’s one Bánh Mì that put Vietnam on the world map, it’s Bánh Mì Thịt Nguội—the cold cut Bánh Mì.

In Saigon, famous spots like Bánh Mì Huỳnh Hoa take it to another level with generous spreads of homemade liver pâté, house mayo, and a variety of Vietnamese-style cold cuts.

3. Bánh Mì Ốp La (Fried Egg Banh Mi)

Bánh Mì Ốp La literally means Bánh Mì with Ốp La—“Ốp La” is the Vietnamese take on the French oeuf au plat.

Ốp La is a sunny-side-up style fried egg with crispy edges and a runny yolk, while Ốp Lết refers to a Vietnamese omelette with egg and ground pork.

This is probably the easiest Banh Mi to make at home: just a baguette, fried eggs, a few fresh herbs, some chili sauce, and a dash of Maggi.

The fancier version in Vietnam is served in a small two-handled pan with extra toppings like sausages, Laughing Cow cheese, fried fish cake, and the baguette is used to scoop up everything. Think of Saigon’s famous Bánh Mì Hòa Mã.

4. Bánh Mì Heo Quay (Crispy Pork Belly Banh Mi)

Not every Bánh Mì in Vietnam comes with liver pâté or house mayo—and Pork Belly Banh Mi is one of those exceptions.

Crispy roast pork belly with that golden crackling skin and tender, juicy layers of meat tucked inside a warm baguette — paired with pickled carrots, daikon, cilantro, and a drizzle of Maggi or a splash of Nuoc Cham.

5. Bánh Mì Thịt Nướng (Grilled Pork Banh Mi)

Bánh Mì Thịt Nướng is for those who love a smoky, caramelized flavor.

Thin slices of Thit Nuong (grilled pork), often marinated in lemongrass, garlic, and sugar, are stuffed into a baguette with pickled vegetables, fresh herbs, and chili sauce.

You’ll fall in love with this grilled pork Banh Mi right away if you’re already a fan of Bun Thit Nuong, Bun Cha, or lemongrass pork chops.

6. Bánh Mì Xíu Mại (Meatball Banh Mi)

Xíu mại are Vietnamese-style meatballs—soft, juicy, and full of flavor.

There are actually two kinds you’ll find in Vietnam: one simmered in a rich tomato sauce, and another Đà Lạt style, without tomato but just as comforting.

You can tuck the xíu mại inside a baguette or simply spoon it over and scoop with pieces of bread like we often do at street stalls. It’s warm, saucy, and satisfying—especially on a cool morning in the highlands.

7. Bánh Mì Gà (Chicken Banh Mi)

In Vietnam, Chicken Banh Mi usually comes with shredded chicken—simple, light, and full of flavor.

The chicken’s often just mixed with a bit of seasoning and honey mayo, then layered with pickled carrots, daikon, herbs, and chili.

This sandwich actually started in Saigon before the end of the Vietnam War. I like it because it feels a bit “cleaner” than the ones packed with pâté or cold cuts.

Outside Vietnam, you’ll often see the grilled lemongrass chicken version—juicy, fragrant, and just as satisfying in its own way.

8. Bánh Mì Bì (Shredded Pork Skin Banh Mi)

A Southern specialty! if you’re a fan of Cơm Tấm (broken rice platter), you’ll fall for this instantly.

Bì (Shredded pork and pork skin) tossed with roasted rice powder for that nutty aroma, then layered with Đồ Chua, scallion oil, cucumber, herbs, and chili. Light, fragrant, and a bit chewy—definitely a fun texture experience.

9. Bánh Mì Bò Nướng (Grilled Beef Banh Mi)

Juicy grilled beef (Bò Nướng)—whether in the form of meatballs or thinly sliced lemongrass-marinated beef—is cooked over high heat until smoky and fragrant, then tucked into a crusty baguette with Đồ Chua, chili, and fresh herbs.

Beef Banh Mi is actually more popular outside Vietnam. Back home, beef is considered a pricier ingredient, so you won’t often find it in everyday Bánh Mì stalls—it’s more of a special treat than a street corner classic.

10. Bánh Mì Thịt Xíu (Five-Spice Pork Banh Mi)

Thịt Xíu (or Xá Xíu) is Central Vietnam’s take on the famous Char Siu. You’ll find it often in Huế and Hội An—where it also stars in the beloved Cao Lau noodles.

The pork shoulder is slowly braised in a fragrant five-spice sauce until tender, juicy, and beautifully glazed.

11. Bánh Mì Cá Mòi (Sardine Banh Mi)

This one’s a bit nostalgic. Cá Mòi Hộp—canned sardines in tomato sauce—is gently cooked down with shallots, onions, and a splash of fish sauce, then mashed slightly and tucked into a warm baguette with cucumber and pickles.

12. Bánh Mì Chả Cá (Fish Cake Banh Mi)

Fish Cake Banh Mi is popular in coastal cities like Nha Trang and Vũng Tàu.

Golden-fried fish cakes, slightly bouncy and fragrant, tucked into a baguette with pickled veggies, herbs, and a drizzle of sweet-tangy fish sauce.

15. Bánh Mì and Beyond

Honestly, there are endless ways to enjoy Bánh Mì.

In Vietnam or abroad, people keep getting creative — think pulled pork Bánh Mì, gochujang chicken Bánh Mì, or even teriyaki chicken Bánh Mì. There’s no strict rule — just play around and find what fits your flavor.

And Vietnamese aunties? They never waste a thing.

Stale Bánh Mì often gets a second life — turned into Banh Chuoi Nuong (Vietnamese bread pudding) or Banh Mi Hap (steamed Bánh Mì topped with stir-fried pork and jicama).

That’s what I love about Vietnamese cooking — nothing ever goes to waste, and everything somehow ends up delicious.