Stop 3: Banh Mi 25

The French may have introduced the baguette, but credit for the banh mi belongs entirely to the Vietnamese. With the possible exception of pho, few dishes are as emblematic of the country’s cuisine. Unlike some sandwiches, the banh mi is relatively loose in its formulation; the most basic recipe calls for protein, pickled veggies, fresh cucumber, mayo and cilantro, but within this framework lies a good deal of variation. While it’s difficult to get a clear consensus, the Hanoi banh mi is generally considered heartier than its southern counterparts, leaning into pork, paté and other rich ingredients with a less-is-more approach. This more minimalist take has led some naysayers to unfairly characterize the Hanoi banh mi as bland.

But this ungenerous opinion is easily deflated by the city’s own enterprising restaurants, like Banh Mi 25. Nestled in the bustling Old Quarter, the menu comprises 14 signature banh mi offerings divided by protein: pork, chicken, beef and vegetarian. Traditional northern simplicity shines in the Pate Xa Xiu (slow-cooked pork with or without paté) and is further built upon in the Thap Cam (slow-cooked pork, paté, cold-cut ham and sausage). Among the more modern options are the Ga Nuong Pho Mai (honey-grilled chicken with cheese), Thit Bo & Nam (sautéed beef with button and king oyster mushrooms) and Trung & Bo Qua (egg, cheese and avocado).

This contemporary spin on a banh mi sandwich shop is further compounded by the rest of the menu, which includes fresh juices, smoothies and coffee.  

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