Bánh mì (pronounced 'bun mee') is a popular Vietnamese variety of sandwiches that share the same core ingredient - a baguette. The baguette was brought over to Vietnam during the colonial period, and nowadays it is one of the few happy legacies from the time. The crusty bread, condiments, and meats are all a legacy of French and Chinese colonialism, while cilantro, chili, and pickles reflect the Vietnamese taste for fresh vegetables and bright flavors. In the beginning, most banh mi sandwiches consisted of bread, meat, and seasonings, with no added vegetables. Today, the possibilities are virtually limitless - the sandwiches are stuffed with cold cuts, French butter, fresh mayonnaise, liver pâté, cucumbers, cilantro, pickles, oyster sauce, garlic...and the list goes on. The bread should be light, with a delicate crust and a tender, chewy, and soft interior with a slightly sweet flavor. The meat on the inside can be chicken, pork, beef, seafood, cold cuts, or pâtés, sausages, and terrines, but it is extremely important not to overstuff the sandwich. Most of the fillings and condiments are things that foreigners are unfamiliar with, and that just may be the secret to its popularity. With their cult-like following and savory Vietnamese fillings, these sandwiches have crossed the borders of their native country long ago, and banh mi shops are still popping up all over the world.
Sánguche de milanesa is a popular sandwich hailing from Argentina, although it's also popular in Uruguay. The sandwich typically consists of a split baguette or long bread roll that's filled with milanesa, mayonnaise, tomatoes, onions, and shredded lettuce. Additional ingredients might include mustard, chimichurri, ham, or cheese. This sandwich is especially popular in the province of Tucumán, where it's sold in mostly family-owned sangucherías. In some eateries, sánguche de milanesa is accompanied by mashed potatoes or fries on the side.
Bò kho is a popular Vietnamese beef stew that can be consumed on its own or accompanied by a baguette on the side. It can also be served over noodles, and it is customary to serve a variety fresh herbs on the side. The dish includes ingredients such as diced beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all of them simmered in a spicy and aromatic broth. The origins of bò kho are still a mystery, although it is believed that the dish has many influences, from both the East and the West. In rural areas of Vietnam, the stew is usually much spicier than in urban areas. It is traditionally consumed for breakfast, garnished with chopped green onions, coriander, and onions.
Choripán is the ultimate in Argentine street food, a sandwich consisting of a chorizo sausage and a variety of condiments in a crusty bun. It is usually consumed on the go, since it is mostly sold at street stands throughout Latin America. The name choripán is derived from two words: chorizo, referring to the sausage, and pan, meaning bread.
One of Poland's favorite fast foods is this unique open-faced sandwich. The scrumptious Polish zapiekanka is made with a plain white baguette cut lengthwise, topped with a variety of tasty ingredients and a generous heaping of grated semi-hard cheese, and grilled under a broiler. Hailing back to the 1970s, this snack originated at a time when even the most basic of ingredients were hard to come by in communist Poland, and people had to think of how to make the best use of whatever they had available. The original zapiekanka was made with sautéed mushrooms and cheese, but with time, a variety of other ingredients such as meat, bacon, sausages, or even feta cheese, olives, and pineapple started to become customary toppings for these crusty warm sandwiches. They are always served sizzling hot, most often with a drizzle of tomato ketchup on top. Though available across the country, zapiekanka remains the most popular snack at the fast food stands of Krakow, especially in the wee weekend hours after a long night of overindulgence.
Bocadillo de jamón is a sandwich that is made with Spanish bread and slices of Spanish ham such as jamón Serrano (Serrano ham) or jamón Iberico (Iberian ham). It usually consists of a Spanish-style baguette (barra de pan) that’s been cut in half along the middle and layered with the ham. The cut side of the bread is often drizzled with olive oil and rubbed with ripe tomato halves and garlic to make the sandwich juicier and more flavorful, while the sandwich’s filling may also be enhanced with slices of cheese (often Manchego cheese), tomato slices, strips of roasted piquillo peppers, and pitted black olives. This simple Spanish ham sandwich is commonly available at Spanish cafes where it is usually accompanied by a cup of café con leche (coffee with steamed milk), tea, or a glass of freshly-squeezed orange juice, although there are also places that serve the sandwich with a glass of wine or champagne. In Spain, this bocadillo variety is considered the unofficial snack of Spanish football fans, and it is typically eaten as a snack or light lunch.
Bułka z pieczarkami is an authentic Polish mushroom roll consisting of a bread roll that is stuffed with mushrooms and onions. Other optional ingredients include grated cheese, sausages, or heavy cream. The rolls are served hot and crunchy, topped with ketchup, mustard, or a combination of both. Although they are somewhat overshadowed by more popular street food fare such as burgers and hot dogs, mushroom rolls are still a typical street food item in Poland, sold at numerous food kiosks and street stalls across the country.
Bocadillos or bocatas are Spanish sandwiches made with Spanish-style baguettes known as barra de pan, unlike regular sandwiches which are made with modern white bread, known as pan de molde in Spain. The most common fillings for bocadillos include meat, cheese, tuna, omelets, jamón, or chorizo sausages. The Spanish typically don't add onions, mayonnaise, pickles, or lettuce to bocadillos, but the bread is sometimes rubbed with halved tomatoes or olive oil. Due to the popularity of these sandwiches, the fillings vary from one region to another – omelet bocadillos are usually eaten for breakfast or as an afternoon snack and include eggs, cheese, beans, peppers, and potatoes; meat-based bocadillos are often made with chicken, beef, pork, horse, or goat; and fish bocadillos often include cuttlefish, sardines, and squid. These sandwiches can be found everywhere from bars and taverns to roadside eateries, but you probably won't find one on a restaurant menu.
Bánh mì đặc biệt is a traditional bánh mì sandwich variety originating from Saigon (Ho Chi Minh City). The sandwich usually consists of a split baguette that's filled with pork liver pâté and thinly sliced cold cuts such as headcheese, giò lụa sausage, and pork shank. Next, the baguette is filled with mayonnaise, pickled carrots and daikon, sliced chili peppers, cucumber strips, and coriander. This type of bánh mì is also known as special combination bánh mì, and it can be found at numerous street carts in the country. The sandwich is typically wrapped in paper and secured with a rubber band due to its large size.
Pincho de croquetas is a traditional appetizer or bar snack originating from the Basque Country. These simple pinchos are made with only two ingredients – ham croquettes (croquetas de jamón) and a piece of baguette. Of course, there are variations depending on the bar where it's prepared, so it's not uncommon to see a slice of pepper or tomato, or a bit of mayonnaise on top of the croquette. The croquetas de jamón are typically made with minced Spanish jamón, flour, milk, nutmeg, eggs, breadcrumbs, olive oil, and seasonings. Once prepared, they should be crispy on the outside and creamy on the inside. The croquetas are simply placed on a piece of baguette, then skewered with a toothpick and served.
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