Banh Mi Zon

"It’s difficult to point to any one thing that makes the #1 our favorite bánh mì at this small storefront in the East Village. It could be the slightly pressed bread that holds all of the ingredients in place and makes each delicious bite the same as the last. It could also be the rich, grainy pâté that’d steal the spotlight at any dinner party as an hors d’oeuvre. Or, it could be the fact that the chà bông adds a layer of porky chewiness to balance the crunch of all of the vegetables. More likely than not, it’s a combination of all three." - hannah albertine, matt tervooren, neha talreja, kenny yang

"It’s difficult to point to any one thing that makes the #1 our favorite bánh mì at this small storefront in the East Village. It could be the slightly pressed bread that holds all of the ingredients in place, and makes each delicious bite the same as the last. It could also be the rich, grainy pâté that’d steal the spotlight at any dinner party as an hors d’oeuvre. Or, it could be the fact that the chà bông (meat floss), adds a layer of porky chewiness to balance the crunch of all of the vegetables. More likely than not, it’s a combination of all three. photo credit: Noah Devereaux" - Matt Tervooren

"Best of all at Banh Mi Zon, not only is the selection of ingredients perfect, the proportions are exactly right, too. As it should be, the baguette is light and crusty, and heated in a toaster oven before assembly. Take a sniff and be bowled over by the bready and sour-sweet smell of the sandwich, and be sure to taste each of the three meat ingredients separately to see what each contributes to the mellow overall flavor. This so-called banh mi zon ($10.50) comes wrapped in butcher paper, and if you eat one for lunch today, you’ll want another tomorrow." - Robert Sietsema

The best banh mi in the city

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