cá com . bánh mì . bar

Some things aren’t meant to be modernised, so let’s not reinvent the wheel when it isn’t necessary. This place feels like a blatant attempt at up-charging while serving below-average food simply because it tries to be different. The environment is slick and modern, the two servers work at a comfortable pace without rushing, and the open-fire oven certainly draws attention. However, the most important part of any restaurant is still the food versus value. Yes, the interior design and atmosphere add to the experience, but when the food is below average and you’re charged $18 for a basic, unsatisfying pork Banh Mi, it becomes hard to justify. The first thing you’ll notice about the Banh Mi is how light it is. For $18, you would expect a bit more substance, but instead it’s mostly filled with a quarter of a cucumber and lettuce, lettuce in a Banh Mi? It already feels like you’re being shortchanged. Calling it a “Banh Mi,” in my opinion, is pushing it. There was no pâté, no butter mayo, no spring onion, and the pork itself was unseasoned with chewy skin. The bread was “toasted” over the open fire, which left some areas burnt and others barely warmed and it doesn’t compare at all to a proper freshly baked Vietnamese tiger roll. The flavour profile is completely overwhelmed by the large chunk of cucumber, with barely any flavour coming from the pork. The fancy additions of “special chilli” and a “nut mix” don’t compensate for the overall lack of taste. Overall, the combination of a below-average Banh Mi and an $18 price tag leaves a pretty unpleasant aftertaste and worst of all, I was still hungry afterwards. 3/10 Would not recommend.

Arguably the most expensive banh mi in Melbourne - made in a zen-like atmosphere There seem to be a slow, calm dance in the making of banh mi here. The bread is grilled over open fire - not something you will likely encounter in other banh mi shops. It gives the bread a toasty/burnt aroma and dry-ish texture. The fillings are then layered -in a no-rush, chill-out steps, contributing to considerable wait time. The cold cut ($17) is a favourite - the meat is very tasty. The pork belly for me, is less successful, with uneven flavour - one end has a lot of chilli oil, the middle quite salty with Maggi-like sauce, and the other end has a lot of hoisin--like flavour. The addition of crushed nuts makes for a somewhat messy meal. Service is casual.

The wood fire will tempt you in for these Aussie Rolls inspired by Vietnam 😏 Actually they're pretty good. I chose the pork belly without the extra toppings option. The pork was succulent where the fat melted and the rind crackled. The bun was nicely crisped but not too much that it shattered with each bite. Definite return factor on this one. Accepts: Card

Lunch @CaCom.BahnMi.Bar for the bahn mi with Laotian sausage. Walking down the road I could smell this smokey flavour and nearly walked past till I saw the grill. The freshness of the bread roll is evident, soft, flaky, crunchy. The Laotian sausage is unique, oozing Asian flavours with the lemongrass being predominant and is a really delicious sausage, particularly thanks to the grilling which imparts a lovely smokey char for added flavour. Along with pate, cucumber, pickled carrot, coriander, and a hit of chilli that builds over time, this is a really tasty meal. #VietnameseFood #LaotianFood #lunch #bahnmi #LaotianSausage #bahnmi #Foodie #melbournefood #Richmond

We tried the Lao pork sausage and pork belly bánh mì — both packed to the brim, freshly made, and bursting with flavour. The sausage was the standout: spicy, aromatic, and grilled over a wood fire for that smoky finish. Ca Com brings Vietnamese flavours with a Laotian twist, blending French technique with house-made sauces and next-level fillings. A must-visit for any bánh mì fan!

Wow. I came here a while back now, searching for their Laotian sausage banh mi, alas, on that day, sausageless, I settled for a crispy roast pork banh mi, it was really good. Excellent in fact. Today however, I had myself the Laotian sausage banh mi. The sausage was delicious - packed with flavours of lemongrass, mild chilli and pork. The roll was crispy to the bite, which contrasted perfectly with a soft and pillowy body. Fresh green leaves ( no dodgy half dead ones ) added further crispness and saladness. Seriously … perfect. Generally, a great eating experience of a single thing coalesces into a whole - and yet, every bite of this banh mi was a delight. My love had the turmeric chicken and it was equally fantastic - I tasted some of the juice from it - unbelievably well layered hit of flavours. To boot, they have a wood fire grill and I noticed pieces of the pork sitting above said grill getting massaged with the fires smoke, undoubtedly imbuing said meat with smoky goodness. Enthused bigly.

I’m prepared to pay $17.5 for a good Banh Mi and this is a great tasting and delicious! All ingredients are on point and bread was top notch! My local Bahn mi joint in sunshine charges $11.50, their roll is packed to rafters everytime but lacks flavour and freshness that it’s worth avoiding these days. Came here by accident for a quick work lunch but I’d gladly come back to let my wife and daughter try the goodness served here. I’ll be back.

The fanciest bánh mì spot I’d been to, but unfortunately the sandwiches didn’t live up to expectations. Pork belly had chewy skin, and turmeric chicken was bland, lacking the usual fragrance. To make matters worse, the cook couldn’t stop coughing while preparing the food, and another staff member had to step in. It felt a bit unsanitary.