No. 01 - The Cover

Bánh mì counter · District 1

fold & bite

Crackly baguettes stuffed with pate, đồ chua and herbs, built to order at a District 1 counter.

Order NowSee the layers
A bánh mì baguette packed with fresh herbs

No. 02 - The Anatomy

Anatomy

Anatomy of a bánh mì

Six layers, one crackle. Every order is stacked in the same order, every time.

Hover or tap a layer to read it

01BaguetteCrackly shell, light rice-flour crumb
02PateSilky and peppery, spread to the edges
03Lemongrass porkChar and caramel straight off the grill
04Đồ chuaPickled carrot and daikon, sharp and sweet
05HerbsCoriander and cucumber, a cool crunch
06ChiliSliced fresh, heat to order

Then the lid goes on and the crumb scatters.

No. 04 - The Spread

History

Paris ↔ the Mekong

Fold and bite

Saigon Baguette celebrates the French-Vietnamese crossover: crackly baguettes, pate, pickles and herbs, layered against exposed brick.

Watch it built layer by layer. Then fold and bite.

  1. 1859

    The baguette lands

    French bakeries bring wheat bread to the Mekong colony.

  2. 1950s

    Bánh mì Sài Gòn

    Street counters split the loaf and stuff it with pate and đồ chua.

  3. 1970s

    The crossover travels

    The sandwich crosses oceans with the Vietnamese diaspora.

  4. Today

    Back to the brick

    On Le Loi we build it layer by layer, against exposed brick.

Back to the brick
On Le Loi we build it layer by layer, against exposed brick.

A colonial loaf, taken apart and rebuilt by a city that had other ideas.

Lê Lợi counter notes

No. 06 - The Back Page

Order now

Order ahead, skip the queue. For big batches, call the counter.

Bánh mì

2

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