The Anatomy of our Bánh Mì

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We season our pork with lemongrass, shallot, garlic, achiote oil (for that vibrant red hue), and our signature blend of traditional Vietnamese spices. The mixture is marinated overnight, coated in sesame oil, and cooked over charcoal. Your pork bánh mì also comes with fried shallot, and homemade chả lụa/ viet ham cooked in banana leaf, which we source directly from a small women owned business in El Monte. 

No Bánh Mì is complete without Pate. Ours is made with organic chicken liver, shallot, vidalia onion, freshly cracked pepper, a dash of cream, and butter. All pork bánh mì comes with this pate. A limited amount of extra pate is available for purchase. 

A Vietnamese mayo that enhances the richness of each Bánh Mì. Yolks from pasture raised eggs combined with vegetable oil, salt, and sugar, slowly whipped over 40 minutes. It’s a labor of love. All bánh mì, pork and mushroom, will come with egg sauce. Some egg sauce will be available for purchase as extras. 

Our mushroom Bánh Mì is vegetarian and dairy free. Charbroiled lemongrass portobello, egg sauce, fried shallot, and our one of a kind mushroom pate makes it one of the most flavorful vegetarian sandwiches you will ever have. 

We source our bánh mì/bread from Vietnam. The interior is airy and light, and the outside turns crunchy once toasted. There is no bread quite like this being made in the US at the moment. 

Your order comes with our homemade pickled daikon & carrot, thick cut cucumber, and cilantro on the side. We recommend adding these after toasting and right before you bite into your sandwich.