Bánh Mì Cô Út
Vietnamese restaurant · Chinatown ·
Fresh baguettes filled with flavorful ingredients and Vietnamese coffee
Fresh baguettes filled with flavorful ingredients and Vietnamese coffee
"Run by chef Co Ut, this side street institution is part of a red hot banh mi scene in Chinatown, with sandwiches often a shade more opulent than the other places. The shop’s special is a case in point: pork belly, pate, and three kinds of ham, one of them cured Virginia ham, on a crisp roll with the usual toppings." - Eater Staff
"Banh mi are usually a fairly light meal, but at Bánh Mì Cô Út the banh mi thit nguoi Vietnam treats the genre like an Italian hero with multiple layers of meat, including three types of ham, slices of jiggly pork belly, and a wonderful schmear of pate, making it a global adventure in eating ($9.25)." - Robert Sietsema
"At three years old, it’s really just a counter and kitchen with no seating, run by chef Co Ut Tran who I often saw making the sandwiches; she offers evolved takes worth trying and was the first I know of to use a fancy grade of Virginia smoked ham. At the top of the menu is the shop’s special ($9.25), an overstuffed celebration of pork jammed with sliced pork belly, Vietnamese ham, fried ham, and French ham, the bottom smeared with rich, crumbly pate and mayo — a prodigious quantity of pig that almost overshadows the other ingredients but turned out to be my favorite. On return visits I tried the pork shoulder braised in “special fish sauce” ($7.50), which was less flavorful than it sounded, and the grilled Vietnamese pork sausage in peanut sauce ($8.50), which had an oily coating on the plump, grainy sausage that tasted almost like fermented peanut liqueur." - Robert Sietsema
"Known for its “overstuffed” and reasonably priced banh mi, the Chinatown shop Banh Mi Co Ut announced it’s opening a second restaurant; the original is praised for generous, affordable sandwiches and the expansion reflects that popularity." - Luke Fortney
"I enjoyed the Banh Mi #4 ($6.50) on a crisp, crumbly demi-baguette that practically surrounds the filling — salami, pate, cha lua, and even a slice of real Virginia ham — with pickled vegetables, cucumber, cilantro, and a slather of mayo producing assertive flavors." - Robert Sietsema
