Hue Thai Bakery & Deli
Bakery · Rosemead ·
Freshly baked baguettes, flavorful banh mi, pho, coffee & pastries
Freshly baked baguettes, flavorful banh mi, pho, coffee & pastries
"At Hue Thai, the best part of the bánh mì is, hands down, the baguette. It’s the kind of bread that makes even the simplest fillings taste better, whether it’s the house special with cold cuts or the char-grilled pork. Compared to the thicker, chewier loaves at some other SGV spots, the version here is airy and thin-crusted enough to crinkle when you bite into it, but it’s still soft enough that it won’t tear the roof of your mouth. There’s only one table inside, so plan to take your sandwich to go and keep in mind that it’s a cash-only establishment." - Cathy Park
"Listed among eateries forming the San Gabriel Valley "GarViet" Vietnamese-food hub, noted for banh mi and pho and for featuring rarer Central and Northern Vietnamese specialties." - Rebecca Roland
"The best bánh mì in all of Los Angeles is at Hue Thai in Rosemead, which just happens to be on the road to Palm Springs. For approximately $6, the bánh mì đặc biệt combines a supreme ratio of pickled vegetables, cold cuts, and pate placed into a crisp baguette baked on the premises. It’s delicious enough to eat right away, with shards of crust flying all over one’s car seat, or a bit later when hunger pangs strike. There are a few tables in the dining room, but this is also a sandwich that travels pretty well if needing to get back on the road. Just remember to bring cash, Hue Thai is cash-only." - Mona Holmes
"This classic Vietnamese deli makes a superlative bánh mì. The bread, impeccably fresh and produced in-house at all hours of the day, provides an impressive canvas for scratch-made pickles, pate, bologna, and head cheese." - Cathy Chaplin
"Look past the shops’s aging facade and bare-bones decor to find LA’s best bánh mì đặc biệt. Constructed on a loaf of house-baked bread that’s warmed to order, the sandwich is deftly smeared with scratch-made pork pate and loaded with a trio of cold cuts, including plenty of cartilage-heavy head cheese." - Cathy Chaplin
