Bánh Mì Saigon
Vietnamese restaurant · Little Italy
198 Grand St, New York, NY 10013
Highlights
Classic Vietnamese banh mi sandwiches served in a tiny, bare-bones shop
Classic Vietnamese banh mi sandwiches served in a tiny, bare-bones shop
"The #4 from Banh Mì Saigon in Chinatown is the apex of bánh mì engineering. The outer edge of the untoasted baguette cracks like delicate glass, and the squishy portion beneath absorbs a layer of pâté. Above that are four distinct slices of chả lụa, big chunks of crunchy cucumber, pickled carrots, and jalapeños (if you ask for it spicy). Each component would border on too rich, vinegary, or spicy on its own, but they’re all portioned and organized in a way that makes for a nearly ideal sandwich." - will hartman, willa moore, hannah albertine
"This one will take you on a walk to the border of Little Italy and Chinatown, and it’s where you want to come for an excellent banh mi. Also, it’s located in the back of a jewelry store, and our staff photographer once saw Sonia Sotomayor here." - hillary reinsberg
"Our favorite thing about the bánh mì at Banh Mi Saigon is the heat you get from the spicy mayo and stacks of jalapeños. So be sure to get your sandwich extra spicy when you stop by for takeout. If you don’t want to wait for your order, call 212-941-1541 ahead of time." - team infatuation
"Unlike professional soccer, there are no ties in bánh mì excellence, so we're declaring #4 the best sandwich here. Inside the untoasted baguette is chả lụa, big chunks of crunchy cucumber, pickled carrots, and optional jalapeños. There are no tables inside this counter-service spot in Chinatown, just a line to order, and a line to wait for your order—amongst other people who understand the importance of a well-made sandwich. And though #4 is the winner, the #1 sandwich with sweet BBQ pork is a close runner-up." - sonal shah, willa moore, carlo mantuano, carina finn koeppicus, will hartman
"Starting out in the back of a jewelry store on Mott Street around 1989, this shop used a lighter, crustier baguette and offered half a dozen variations when most places had only one or two; when it moved around the corner to Grand Street in 2010 it also became a bakery and expanded the sandwich list to 13. The place is very proud of its barbecued pork — coarsely minced shoulder coated with a sweet red sauce — which makes a very striking sandwich (my second favorite); years ago it also included a slice of cha lua, but now the barbecued pork stands alone, piled into the sandwich while still warm." - Robert Sietsema
