Com Banh Mi
Time Out says
Decent sandwiches that could do without the razzle dazzle
Bánh mìs are as commonplace in Vietnam as char siu is here in Hong Kong. The Vietnamese sarnie is an institution – a light lunch or even an evening taste extravaganza. So for a new sandwich sensation, we hit up the just-opened Cóm Bánh Mì in Wan Chai.
The premises are narrow at Cóm Bánh Mì and there's little room for sit-in patrons – but we suspect most diners will grab their bánh mìs to go. The menu is cooked up by chef ‘Phuc Dat Bich’ (haha...) and showcases creative fillings such as lemongrass steak satay. And, to highlight the eatery’s name, there’s also a cóm gà or steamed rice paper spring roll section with the same fillings as you can get in the sandwiches.
We sink our teeth into an iberico ham bánh mì ($95). The baguette is pleasantly crispy and it’s loaded with pickles, fresh herbs, Vietnamese sausage (standard with every sandwich) and slivers of cured ham. There’s also an ace liver pâté in there that’s punchy and flavourful. In fact, the ham isn’t needed at all – just the standard sausage is enough. We also opt for the crispy pork belly cóm gà ($65) but this isn’t up to the bánh mì standards. The pork’s skin is too soft, despite containing a decent chilli and lime sauce that isn’t laced with MSG.
We feel Cóm Bánh Mì does a top Vietnamese sandwich – but we don’t feel the need for the fancy stuff. Ham, steak, pork belly – leave all that alone. The simple-yet-effective version is all that you want between the bread.
Cóm Bánh Mì 28 Tai Wong St E, Wan Chai, 2528 9131; fb.com/combanhmi. Dinner for two: $200.