Banh Mi Boys
Vietnamese restaurant · Irish Channel ·
Vietnamese sandwiches with a contemporary twist on po' boy bread
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Vietnamese sandwiches with a contemporary twist on po' boy bread
"I like what Banh Mi Boys are doing — their nontraditional approach to banh mi is kind of in the essence of my book." - Clair Lorell
"The banh mi at Banh Mi Boys are the stuff of legend — so much so that founder Peter Nguyen was approached to franchise his popular Metairie-born restaurant, the first of which opened on Magazine Street a few years back. It’s hard to pinpoint the favorite here, but among them are the chargrilled pork, bang bang shrimp, grilled shrimp, and bulgogi — all wildly flavorful, stuffed to the brim with meat, vegetables, herbs, and sauce. For the ultimate in porcine greatness, try the BMB combo, filled with headcheese, two types of Vietnamese ham, pork belly, pork meatball, and pork pate." - Beth D’Addono
"There’s now a second location on Magazine Street of Banh Mi Boys, a longtime favorite with a menu ranging from Vietnamese specials like spring rolls, vermicelli plates, and banh mi to mash-ups of Cajun and Korean. It stands out from the many excellent Vietnamese restaurants for being open on Sundays, the ultimate takeout day (it’s also on all the third-party delivery apps). Try the bulgogi beef banh mi, the wings, and the soft-shell crab po’ boy." - Clair Lorell
"Bringing Peter Nguyen’s inventive banh mi to Orleans Parish, I saw Banh Mi Boys Uptown on Magazine Street as a long-awaited neighborhood outpost offering the signature banh mi sandwiches and other Vietnamese favorites from a franchised second location." - Clair Lorell
"Peter Nguyen’s pocket-sized Banh Mi Boys knows no bounds and it’s impossible to go wrong with anything on its playful menu. There are plenty of traditional options, but the fun lies in the chef’s specials section of the menu with chicken katsu, bulgogi beef, and bang bang shrimp all filling the bread. Excitingly, a second shop is set to open soon in Orleans Parish, a franchise location, on Magazine Street." - Eater Staff