World famous travel guide Lonely Planet once described “the world's best sandwich” as a “light baguette grilled over coals, a smear of mayonnaise and a dollop of pate, the crispy shell filled with meat, crunchy pickled vegetables and fresh herbs seasoned with a few drops of soy sauce and a spicy chili condiment.”

But perhaps unknown to many, Vietnam's Banh mi (Vietnamese sandwiches), comes with more kinds of fillings than most foreigners possibly know. The Saigon version especially, has filling choices such as thit nuong (grilled pork), xiu mai (Chinese meatballs known as shu mai in Chinese), and cha ca (deep-fried fish paste). In fact, Banh mi has its own share of global recognition, often named as one of the world's best street foods.

Very much like Lonely Planet's definition of the world's best sandwich, Banh mi is basically a crispy baguette fully stuffed with strips of deep-fried fish paste with colorful and tasty add-ons like spring onion, chili, pickled vegetables, chili sauce, and Vietnamese corianders to balance the heat of newly-grilled cha ca and spicy accompaniments.

Banh mi cha ca is one of the most popular kind, made of either basa fish or mackerel. The latter is ordered from Vung Tau, finely ground and kneaded with spices before frozen and shipped to Ho Chi Minh City.

Banh mi cha ca has always been known in coastal town like Nha Trang, Phan Thiet, and Vung Tau long before it made its way to Saigon. Perhaps because of the food's notoriety or simply just in search for a better, more financially-stable life, some vendors left their hometown to sell the famous sandwich in the city. That is why today, many push carts selling Banh mi cha ca can be found on several streets such as in Duong Ba Trac Street in District 8, Vinh Vien Street in District 10, Bui Thi Xuan Street in District 1, among others. It can even be found generously sold across the Southern metro.

One particular recipe of Banh mi cha ca is famous for its fresh, moderately tough, and spicy pepper tone. Unlike modern versions too, wherein the fish paste is squeezed into strips for frying, this one uses the traditional method, that is, putting the fish into a nylon bag and squeezing the fish through the holes by hand.

When Banh mi is cooked, the fish turns into a delicious yellow when completely fried. It also gives off an inviting smell enough for anyone to want to eat even if one is not hungry, and for the first-timers, to be curious and try the local delicacy. It's no wonder then that Banh mi is hailed as one of the world's best street food.