The best bánh mì has bread with crunch, but not so much it scrapes the roof of your mouth. It’s fluffy and light, but not so flaky it completely disintegrates into your lap. It’s the perfect vessel for liberal amounts of pâté and a Vietnamese condiment called egg mayo butter – either egg mayo is spread on one piece of bread and butter is spread on the other, or the two are spread on top of each other – fresh cucumber, pickled carrot (and daikon if you’re lucky), generous sprigs of coriander and chilli massaged into its crevices, a dash of Maggi seasoning and the protein of your choice.
The traditional bánh mì thịt nguội (bánh mì filled with cold cuts) was eaten as a control wherever we could alongside one other roll for variety, which has produced our rankings for some of Melbourne's top bánh mìs.
Note: Things are changing rapidly in Melbourne, so make sure you ring the venue before heading out to make sure it's open and you can get a spot.