"We usually go with the grilled pork bánh mì at Saigon Le Vendeur on East 7th Street, in which the pork is cut fairly thick, so each piece is crispy on the outside with a juicy interior. But you can also keep it classic with the cold-cut and pâté version. The same team also operates a larger sister restaurant, Le Bleu, near 183 and Burnet. The bánh mì at the two are nearly identical—a big plus when there’s not much to improve on. " - nicolai mccrary, raphael brion
Nicolai McCrary