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Why Banh My Phuong is special ?
Homemade super sauces
Phương forgoes bland ready-made mayo and takes the time to make a rich, creamy and eggy homemade mayonnaise. Mortar and pestle are used to pound tương ớt , a fresh, long red chile sauce. Instead of using basic light soy sauce or Maggi seasoning sauce, she has concocted her own nước siêu,or super sauce. This is one of those recipes Phương definitely will not share. However, from deduction I have concocted my own version. Heat ½ cup water, ¼ cup light soy sauce and ¼ cup sugar and mix until the sugar is dissolved. Then add a shallot and a quarter of a tomato, both roughly chopped, along with a finely chopped red chile and green onion and then sprinkle in 2 teaspoons of toasted sesame seeds. It may be worth playing around to find a ratio of ingredients pleasing to your taste and keep it stored in a small jar in the fridge so it is easily at hand.
Meats and pâté
Her most popular sandwich, bánh mì deluxe, consists of three types of pork: thin slices of roast pork loin, ham and cha lua, a pork sausage loaf. She also prepares a pork liver pâté that is wrapped in caul fat and sautés some ground pork, which is stored in its fatty juices for added flavor.
Vegetables and herb salad
All the bánh mì stalls use a fresh, vibrant-tasting herb mixture consisting of sprout-sized coriander, mint, rau răm (Vietnamese coriander) and green onions. Lightly pickled julienned carrots and daikon and thinly sliced cucumber lengths are also ubiquitous refreshing additions.
Layering of flavors
Phương and her staff don’t just haphazardly stuff the fillings into the sliced baguette; rather, they methodically assemble each bánh mì in identical fashion. First, 1 tablespoon of homemade mayonnaise is spread along the inside of the bread, followed by 1 tablespoon of pâté along the bottom. Two teaspoons of Phương’s super sauce are drizzled along the crumb of the bread. Then, ⅓ of a cup of herb mixture, sliced cucumber and a few pieces of pickled daikon and carrot make a nest to support the three sliced meats. A tablespoon of the warm ground pork mixture is spooned over the top, then finished off with a touch of fresh chili sauce, if desired, and another couple teaspoons of Phương’s super sauce. I believe it is this specific layering that produces the addictive harmony of flavors that brings her such a loyal following.
- “3 times in 3 days”
- “Cheap, yum, great!”
- “Very fresh & crispy baguettes!”
- “worth a second...possibly more visits!”
- “Best we tried in Vietnam ”
- Main cuisine Speciality
- Noise level Loud
- Budget Budget
- Alcohol YES
- Air condition NO
- Had kid menu NO
- Accept credit card NO
- Serve breakfast YES
- Serve halal NO
- Serve vegeterian YES
2B Phan Chu Trinh st, Hoi An
Tips for you
If you don't visit this place while in Hoi An you are surely missing out on some of the tastiest sandwiches you will ever have! I went back every day during my week stay and would often take one or two to go since they are so incredibly good and so cheap! (15-20,000 dong) definitely recommend the BBQ pork sandwich, #5 on the menu, as it was my favourite, but you can't go wrong with any of the choices
Mrs Phuong has the Best Banh Mi in Hoi An without a doubt and has become our breakfast ritual while staying here. Our fave is number 9 - BBQ pork with Pate.
definitely worth the hype, we ate here for lunch two days in a row and saw familiar faces on the second day, both tourists and locals. The first day I got the BBQ and my husband got the chicken and cheese we both said ours was the best. The second day I decided to get the chicken and cheese with him (as we tended to be on pork overload), however wish I had gotten another BBQ! The chicken was good, but I'll be thinking about that BBQ for awhile. Great place, definitely check it out. Two breads, a beer and a coconut water was $4!
Mostly agreed with those enthusiastically reviewing this place. We came three times in three days, trying at least 5 of the banh mis. My favorite was probably the Bourdain one with the fried egg on top, but truly they're all delicious and all distinct. Great balance of pork, pepper, fresh herbs, scallion, etc. And let's not forget the bread, which is incredibly airy - much more so than any banh mi I've found in NYC. As with any amazing sandwich, the bread truly rivals the delicious filling. That said, while these were probably the best banh mis I've ever had, I wouldn't vault them to the best sandwich ever, though that may say more about the sandwich scene in New York more than anything else. Just a consideration for those coming in with insanely high hopes. They are by far the best value sandwich though, probably on earth. I don't think they're more than $2 each, maybe even less. Also, for those who go, may be helpful to know that you can just go straight into the back and sit at a table and peruse a menu. You don't have to wait in front and order there, which we did the first time. Preferable to sit and eat these rather than walk as the juices will drip a little and the baguette will flak