Bánh Mì Très Bon

LABOUR OF LOVE

Owner Lan Do gave up a successful corporate career in high-tech marketing and publishing to open Banh Mi Tres Bon, her first restaurant, in 2016. To prepare, she spent five months travelling across Vietnam, taking private cooking classes with top chefs and learning about regional cuisines.

DON’T MISS THE BANH KHOT

Not quite a dumpling, but just as delicious! These miniature cup-crêpes are made to order and served in a sizzling cast-iron aebleskiver pan for an elevated version of the popular street food. The rice batter is gluten-free, tinged yellow with turmeric and topped with crispy shallots and sautéed greens.

FRESH HANDMADE BAGUETTES

The banh mi sandwiches are stuffed inside fresh French baguettes that aren’t just handmade, they’re hand-kneaded. Do says this labour-intensive process – rare to find nowadays, even in Vietnam – gives the bread its crispy crust and soft, airy crumb.