"So many things about the bánh mì at Saigon Shack stand out. The bread is crusty, but not too hard, and the ingredients are arranged evenly, so you never get a bite with 90% carrots and daikon. But the main reason to get the S.S. Classic here is the greasy and crumbly house bacon, which adds some welcome fattiness. We're also into the fried crab cake bánh mì—which isn't something we've seen anywhere else. There are all sorts of additions available: jalapeños, hoisin sauce, sriracha, extra meat, and a variety of other sauces. We always get a side of the house mayo." - hannah albertine, matt tervooren, neha talreja, kenny yang
Emily Schindler