Bánh mì

A bánh mì thịt nguội, the cold-cut version, wrapped in paper at a Vietnamese sandwich shop in San José, California. It follows the classic build sold across Vietnam: a baguette with a thin, crackly crust, a smear of pork liver pâté, sliced cold cuts, pickled carrot and daikon, cucumber, cilantro and sliced jalapeño. The bread came with French rule in the late 1800s, and Vietnamese cooks filled it with their own flavors. The pickles are the point: their sharp crunch cuts through the rich pâté, so make sure the stall does not skimp on them.