I'm just a humble American tourist, but let me declare: This is the best banh mi I've ever had. Previous banh mi experience includes banh mi from the US, east coast and west... but never anything so magical as this. Wonderfully enough, if you don't understand French, the owner speaks fluent (and humorous) English. Choices of protein are plentiful, including:
- roast pork (which was like a Chinese Chashu style)
- lemongrass pork
- five-spice pork
- ginger chicken
Two vegetarian options:
- tempeh (delicious, nutty, wonderfully ground-meaty texture)
- chopped artichoke heart
- several types of beef (I didn't inquire about specifics)
If you're indecisive, the owner will even make you a half-and-half banh mi! Bless him and his flexibility.
Besides sandwiches, you can also get bo bun noodles, salads, or hot bentos. The sandwiches are 6 euros each, which may seem steep, but you get a foot-long of generously packed sandwich (30 cm!)! The vegetables are pickled and fresh. The owner is generous with the carrots, and the cucumbers are sliced so thinly they are soft to the tooth. If you like spice, make sure to request the spicy sauce. It has a nice kick and is made with fresh chopped up chilis and a creamy base.
And don't even get me started on the bread. The baguette at Bulma made the experience for me. Crusty on the outside, soft and not too spongy on the inside, it stands up well to the battery of fillings of meat, pickled vegetables, and sauces that make this experience a true festival of flavors.
The roast pork: Considering that the meat is pre-cooked, sitting out in a Subway-style container, it is surprisingly juicy and has a delicious fatty taste. With this style of cooked pork, I usually have a problem with too much sweetness, but the sweetness here was just enough to contrast and harmonize with the fatty taste.
If you decide to dine in, make sure to add the sriracha sitting at the tables. For those who are used to the "rooster sauce" in the USA, this is smoky, not as salty, a little more watery (but not less flavorful), more tangy, and definitely worth a try.
Only suggestions, but not really necessary: Add fresh cut jalapenos. But I realize these may not be readily available in France, although they are a staple of Vietnamese food in the USA. read more