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Banh Mi Nem Nuong - sandwich of grilled pork patties, cilantro, pickled daikon and carrots, and cucumber.

Nem nướng (literally "grilled sausage"), is Vietnamese grilled pork sausage or grilled meatball, and a popular Vietnamese food item, sometimes served as an individual appetizer or snack, or serviced with rice noodles or rice as a main course.

Nem nướng is made of ground pork and some pork fat (typically 50 – 67% lean pork, 50 – 33% pork fat, respectively, depending on liking), thoroughly infused with chopped shallots, crushed garlic, fish sauce and some sugar, black pepper. After mixing all ingredients together, it's usually kept for half hour, or overnight, for marinating. The pork fat is meant to keep the Nem nướng moist inside and slightly rich, as well giving a nice crisp browning on the exterior when grilled. Nem nướng are supposed to be savory and a little sweet to the taste.

It is formed into sausages, or meatballs, and skewered and then grilled. They're grilled until well-done, and can be done on a barbecue, griddle, stovetop pan or on a baking pan in an oven.

Bánh mì (/ˈbæn ˌmiː/; Vietnamese pronunciation: [ɓǎɲ mî]) is a Vietnamese term for all kinds of bread. The word is derived from bánh (bread) and mì (wheat, also spelled mì in northern Vietnam). Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single-serving baguette, which is usually more airy than its Western counterpart, with a thinner crust.

The term bánh mì is also sometimes used as a synecdoche for a "Vietnamese sandwich".

In the Western Hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on bánh mì bread, found in Vietnamese bakeries. Unlike the traditional French baguette, the Vietnamese baguette is made with rice flour along with wheat flour.[2] Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pâté, pork floss, grilled chicken, chicken floss, canned sardines in tomato sauce, soft pork meatballs in tomato sauce, head cheese, fried eggs, mock duck, and tofu. Accompanying vegetables typically include fresh cucumber slices, cilantro (leaves of the coriander plant) and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, mayonnaise, and cheese.

In the Vietnamese language, these sandwiches would be referred to as e.g. bánh mì xíu mại for a baguette with crushed pork meatball, bánh mì pâté chả thịt for a baguette or sandwich with pâté, Vietnamese sausage and meat, usually pork bellies, since it is the most common kind of meat. Almost all of these varieties are innovations made by or introduced in Saigon and they are known as bánh mì Sài Gòn ("Saigon-Style" banh mi); the most popular form is bánh mì thịt (thịt means "meat"). However, even in Vietnam, "a bánh mì for breakfast" implies a meat-filled sandwich for breakfast, not just bread.

The Vietnamese sandwich, sometimes called a "bánh mì sandwich", is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté, jalapeño, and mayonnaise) with native Vietnamese ingredients, such as cilantro, cucumber, and pickled carrots and daikon.

Bánh mì đặc biệt ("special combo" sandwich)
The classic version, bánh mì thịt nguội, sometimes known as bánh mì đặc biệt or "special combo", is made with various Vietnamese cold cuts, such as sliced pork or pork bellies, chả lụa (pork sausage), and head cheese, along with the liver pâté and vegetables like carrot or cucumbers.