What is it? Part of the beauty of the humble banh mi is that it can be served up from a hole-in-the-wall, and one of Sydney’s original grab-and-go spots, Marrickville Pork Roll, really is just that. You won’t be able to miss it though, with a line of eager banh mi buffs stretching along Illawarra Road, and even at times, back up to Marrickville Road.
Why we love it: The traditional, winning formula remains unchanged, combining a generous helping of sliced cold-cut pork, with pickled carrot and daikon adding to the crunchy texture, and a liberal drizzle of house-made spicy chilli sauce. The sauce is a standout for this banh mi, with a subtle sweetness to go along with the heat, but it doesn’t overpower the rest of the roll. What are you waiting for? Get in line.
Time Out tip: Bringing along a vego friend? Don’t overlook the meatless options here, thanks to some killer salad sangas and loads of rice paper roll options that’ll keep you going through the afternoon.
Address: 236A Illawarra Rd, Marrickville NSW 2204
Expect to pay: Banh mi around $8–$10