Gary H.
Google
A great bánh mì is all about balance.
The best ones hit you first with the crack of a light, crispy baguette, then layers of flavour: rich pâté and mayo, savory meat, sharp pickled carrot and daikon, fresh coriander, and just enough chilli heat to wake everything up. Nothing should dominate — it’s the contrast that makes it special.
When it’s done right, bánh mì feels fresh, indulgent, and light at the same time. It’s street food with finesse: French technique, Vietnamese soul. Simple, fast, cheap — yet genuinely one of the world’s great sandwiches.
A bad bánh mì is just bread and filling.
A good bánh mì is unforgettable.