Bánh Mì & Bánh Bao 36 Đoàn Trần Nghiệp

The "everything" loaf: the counter's whole mix of Vietnamese cold cuts in one baguette, under pickled carrot and daikon, cucumber and coriander. The fullest sandwich on the board.

Thick discs of chả lụa — smooth steamed pork sausage, mild and springy — in a crackling baguette with pickled carrot and daikon, cucumber and coriander. The everyday Vietnamese classic.

Marinated pork grilled until the edges caramelise, still smoky when it goes into the bread, with pickled vegetables and fresh herbs. The one you smell from down the street.

Nha Trang's own chả cá, pan-fried so the edges crisp while the middle stays springy, tucked into the baguette with pickles and coriander. A coastal city's take on the sandwich.

Eggs fried to order, edges lacy and the yolk left soft, folded into the warm baguette with a line of soy and black pepper. The breakfast one. Board price 16,000–20,000 ₫.

Grilled pork sausage in a fresh baguette with mayonnaise, chilli sauce and pickled vegetables — the straightforward, filling one.

A cloud of chà bông — fine dry shredded pork, sweet and salty at once — piled over buttered bread. Light in the hand, and it keeps well on a long walk.

Cheese and butter softening into a warm baguette, finished with a drizzle of condensed milk — the sweet, meat-free one Vietnamese children grow up on. Board price 15,000–20,000 ₫.

Just the loaf: a Vietnamese baguette with a thin crackling crust and airy crumb, straight from the basket. Buy a few to take home.

A steamed white bun the size of a fist, pulled open to seasoned minced pork inside. Straight from the steamer, and a meal on its own.

Pandan-green dough steamed around a sweet shredded coconut filling — soft, milky and only just sweet. The one to eat while you walk.

The green bun with nothing inside: soft, faintly sweet steamed dough, all the way through. The cheapest thing on the board, and the easiest to hand a child.