Minh’s Vietnamese and Chinese

Minh’s bánh mì selection is scant, around five features, none of them the traditional mixed ham roll. What differentiates its bánh mìs further is the use of tiger rolls (made off-site). The mottled crusts give them the appearance of an almond croissant and the rice paste crust and sesame oil-spiked flour lend them a distinctive savoury flavour – we could eat these by themselves but we pair them instead with the grilled chicken and the grilled pork. The grilled chicken with cucumber, coriander, carrot, spring onion and a generous hoisin and housemade chilli oil seasoning is perhaps the best chicken bánh mì we have come across.