Banh mi, from my understanding, literally translates to “bread” in Vietnamese. In the case of the sandwich by the same name, the bread component is just as crucial as every other ingredient. In this recipe, that means substituting a French baguette roll—something that is crispy on the outside, and soft and pillowy on the inside—for a boring hamburger bun.
The topping drizzle is basically dressed up simple syrup. For those who don’t like a lot of sugar, you may wish to lightly drizzle over the toppings when putting the burger together, or, if sugar isn’t an issue, mix in a bowl with toppings as if it were a tossed salad.