Anna Nguyen and her parents have been baking at Spring Hot Bread since 2003, perfecting bread rolls that are light but with substantial heft along with sweets and savoury snacks. What really sets them apart from other bakeries is the fried chicken.
As for bánh mìs, the julienned carrots in the rolls won’t win prizes for uniformity but they do the job of cutting through the richness of the cold cuts, chicken liver pâté and butter-slathered insides of the mixed ham roll.
The pork skewer roll is filled with grilled pork dark-pink from the chargrill which tastes akin to reconstituted meat and won’t be to everyone’s taste, but is a favourite amongst locals to the Springvale area.
