Bánh Mì Cô Út

"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 thit nguoi Vietnam at Bánh Mì Cô ÚtBanh mi are usually a fairly light meal, with thin slices of meat interspersed with tangy and crunchy vegetables and herbs, but this sandwich is different. It treats the genre almost 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 is the youngest of Chinatown’s dedicated banh mi parlors, really just a counter and kitchen with no seating. Run by chef Co Ut Tran, who is often seen making the sandwiches, it offers some evolved takes on the sandwich well worth trying." - Robert Sietsema

"The crisp and crumbly demi-baguette doesn’t so much flank the meat filling as surround it, making this wonderful sandwich ($6.50) almost more of a wrap. That meat runs to four varieties: salami, pate, cha lua, and, wonder of wonders, a slice of real Virginia ham that seems to have wandered in from somewhere else." - Robert Sietsema

"This Chinatown newcomer offers nine versions of the famous Vietnamese sandwich, of which #9 is the classic vegan banh mi, featuring the usual pickled vegetables, cucumbers, and cilantro on a crisp baguette smeared with mayo with fresh jalapenos added at your request. But this one improves on the formula with baked organic tofu steeped in lemongrass, which adds an extra bright flavor to the sandwich." - Robert Sietsema