Like the Creole muffaletta, the banh mi is named after the bread it uses—in this case, a Vietnamese baguette that includes rice flour and sports an especially crisp, fragile crust. To Americans living in places with significant Vietnamese populations, such as Minneapolis, the “Saigon sub,” which first was noticed by foodies in the early 1990s, has become increasingly prevalent among available street-food cheap-eats sandwiches. Unlike the muffaletta, it comes in as many diverse configurations as the hero, ranging from egg banh mi for breakfast to the classic combo of cold cuts (frequently a version of pork roll), pâté, pickled carrot and radish slices, cilantro, and mayonnaise. Hot banh mi include pork, shrimp, or even meatballs.