If you know us, you know we’re not really sandwich people. But there’s one sandwich that has completely won us over: the bánh mì.
A Vietnamese classic, the bánh mì is one of those sandwiches where the bread can truly make or break the experience. At its core, it’s deceptively simple—fresh French baguette, mayo, pickled daikon and carrots, sliced cucumber, jalapeño, cilantro, and tofu—but when done right, it’s magic.
There are three bánh mìs that we genuinely love: my dad’s, Pham’s Kitchen’s, and Blue Taro’s. Our dad’s is the one we’ve been eating the longest—the benchmark by which we measure all others. After that came Blue Taro’s, and more recently, Pham’s Kitchen.
All three shine when it comes to ingredients and balance. For a long time, our dad’s bánh mì had the best flavor—hands down—but was held back by somewhat subpar bread. And with a sandwich like this, the baguette really matters.
But recently? That changed.
Dad started making his bánh mì with really good bread and it completely transformed the sandwich. With the bread finally living up to the fillings, his version is now undeniably number one.
Beyond the bread, what truly sets his apart are the unique additions he includes—ingredients that others often skip but that we absolutely love. Avocado, sautéed onions, and his marinated carrots (rice wine vinegar, lime juice, and sugar) add brightness, richness, and depth. It’s that combination—familiar foundation with personal touches—that makes his bánh mì feel both classic and completely his own.
Pham’s Kitchen and Blue Taro still deliver excellent versions, especially when it comes to consistency and balance. But now that Dad has upgraded the bread, there’s no real competition.
One thing’s for sure: we may not be sandwich people — but we are absolutely bánh mì people. And Dad’s the one to beat.
MD Cashdollar 