Forget about that run-of-the-mill fast food sub shop. For a sandwich that has nothing to do with an overabundance of lackluster iceberg lettuce, nitrate infused lunch meat, and yellow mustard, think banh mi. Perhaps you've heard the buzz about this somewhat exotic sammy with Vietnamese roots, most likely because Chicago has a good number of them. The formula is consistent: thin slices of ham or roast pork; pork pate; a medley of cilantro, jalapeño, carrots, pickled radish, mayo, and hot sauce all layered between a toasted baguette. Seems like a perfect combination, but here are five variations to this increasingly popular standby.