Types of Vietnamese Baguettes - The Banh Mi

Vietnam’s banh mi is a world-renowned street food, creating an explosion of flavors and textures. With its French colonial roots, the Vietnamese baguette has become a sort of hybrid dish that appeals to a range of palates. Whether you’re a carnivore, a vegetarian or a lover of shellfish, there’s a banh mi for you. If you’re going to give them a try while traveling in Vietnam, here’s a guide to the various kinds of Vietnamese baguette you should be searching for.

Bánh Mì Thịt Nguội (Cold Cuts Baguette)

This is the most traditional version, and the most commonly found. It’s a jumble of Vietnamese cold cuts: pork belly, head cheese, chả lụa (Vietnamese pork sausage). These salted meats come with liver pâté, pickled carrots, daikon, cucumber, cilantro and a hint of spicy chili sauce. This combination of flavors makes for a well-rounded, tasty sandwich at any hour of the day and plenty of choices in Hanoi and Ho Chi Minh city! 

Bánh Mì Thịt Nướng (Grilled Pork Baguette)

One popular variety, this bánh mì is stuffed with marinated grilled pork that is charred for smoky flavor. Pork, often coated in a sweet and savory sauce, is juicy and flavorful. Drizzled with fresh herbs, pickled vegetables and mayonnaise for flavor, it’s a rich and mouthwatering sandwich beloved by locals and travelers alike.

Bánh Mì Xíu Mại (Minced Pork Meatball Baguette)

For the meat lover in you, this one will control all your cravings. It is soft minced pork meatballs, traditionally cooked in a tomato-based gravy. It is a feast, with the sauce oozing into the crunchy baguette, intensifying every mouthful. It is commonly garnished with cilantro, cucumbers and pickled vegetables for brightness.

Bánh Mì Chả Cá (Fish Patty Baguette)

This coastal favorite includes flavorful fish patties crispy on the outside and juicy and tender on the inside. The patties are seasoned with herbs and spices and then grilled or fried. Along with crunchy fresh cucumber, vinegary pickled vegetables and spicy sauce, this seafood bánh mì is a welcome diversion for travelers.

Bánh Mì Gà Nướng (Grilled Chicken Baguette)

If chicken is more your speed, the grilled chicken bánh mì is a worthy substitute. The chicken is spiced and grilled until gently charred. This version is less weighty than the pork ones, though no less flavorful. Generally garnished with fresh herbs, pickled vegetables and a house-made sauce that marries all the ingredients.

Bánh Mì Bì (Shredded Pork Skin Baguette)

This variety is loaded with bì, which consists of shredded pork and pork skin that’s combined with roasted rice powder. It’s slightly chewy but crispy and often served with fish sauce to add another layer of flavor. It’s a less common version but one that’s highly prized among those who love traditional Vietnamese flavors.

Bánh Mì Chay (Vegetarian Baguette)

Vegetarians can still be part of the bánh mì experience! This meat-free version usually has tofu or seitan, marinated and grilled to develop a rich umami taste. Some variations include mushrooms, eggplant, or soy-based proteins as well. Sprigs of fresh herbs, tiny piles of pickled vegetables and canisters of vegan mayonnaise or soy sauce serve as the ideal finish.

Bánh Mì Trứng Ốp La (Fried Egg Baguette)

This breakfast-style bánh mì, made with fried eggs and onions, is simple but satisfying. The eggs are sometimes served with soy sauce, or Maggi seasoning, for a hit of umami-rich flavor. Some vendors add butter to the baguette as well, for added richness. This makes it an excellent option for travelers seeking a fast meal at a low price.

Bánh Mì Pâté (Pâté Baguette)

This simple but tasty version focuses on the rich and creamy flavor of liver pâté. The pâté is slathered inside the baguette, often with a little butter or mayonnaise. The end result is a silky, savory sandwich with a thick umami flavor, designed for people who love bold tastes.

Bánh Mì Nem Nướng (Grilled Pork Sausage Baguette)

Nem nướng, or Vietnamese grilled pork sausage, is a popular ingredient that is also a common filling for bánh mì. The sausage is grilled till a little charred, then sliced and stuffed in the sandwich with fresh vegetables, herbs and chili sauce. This one’s got smoky, garlicky, a little sweet flavors.

Bánh Mì Phô Mai (Cheese Baguette)

A unique modern twist, this one has melted cheese on it, and it is usually served with ham, chicken or pork. Some vendors also put a spicy or tangy sauce on them for added flavor. Not as traditional as other varieties, but gaining in popularity, particularly with younger generations. One good option is to try out Banh Mi Pho Mai in local markets of Saigon where the price would be the cheapest with tons of options.

Bánh Mì Ốc (Snail Baguette)

For adventurous eaters, this threw may not be missed. It’s sautéed snails, traditionally prepared with a buttery, garlicky sauce — often with fresh herbs. The gamey, snappy chew of the snails against the crunch of the baguette makes for a unique taste sensation.

Bánh Mì Tôm (Shrimp Baguette)

This is another seafood variation on the bánh mì, and it includes sautéed or grilled shrimp, sometimes marinated with lemongrass and garlic. The shrimp is combined with fresh vegetables and herbs to make a refreshing and flavorful sandwich, perfect for warm-weather days.

Bánh Mì Mực (Squid Baguette)

A less common but delicious choice, this sandwich is filled with grilled or stir-fried squid, often marinated with chili and lemongrass, giving it an aromatic flavor. The squid is tender and just a little chewy, providing a satisfying contrast to the crunchy baguette. Try the top restaurants of Hanoi for Bánh Mì Mực during Tet festival, you will be surprised with the variety they offer during this peak time!

Bánh Mì Sườn (Pork Rib Baguette)

This version contains slow-cooked pork ribs, which are very tender and packed with flavor. The ribs are most often marinated in a sweet and savory sauce and then shredded and stuffed into the baguette.