Review: Banh Mi Sai Gon, The Humble Sandwich Artisans of Grand Street
In a city obsessed with the next culinary trend, this tiny Vietnamese sandwich shop on Grand Street remains gloriously stuck in time
Nestled in Chinatown near the border with Little Italy, Banh Mi Saigon occupies a modest space at 198 Grand Street that's been serving authentic Vietnamese sandwiches since 1989. What began in the back of a jewelry shop on Mott Street has evolved into a neighborhood institution, drawing locals and tourists alike through pure word of mouth.
The exterior is straightforward with a simple sign and menu taped to the window. The interior is functional rather than fashionable, primarily designed for takeout with just a few stools along the wall for those who can't wait to dive into their meal. During lunchtime, the small shop bustles with activity as a diverse clientele of office workers, neighborhood locals, and curious tourists form a line that often stretches to the door. The lack of extensive seating is hardly a deterrent; most patrons understand that this isn't a place for lingering—it's a place for serious sandwich business.
Their menu showcases the versatility of the Vietnamese sandwich, with options ranging from $7.50 to $10.50. The #13 Vietnamese Cold Cut Special ($9.50) stands as their flagship offering—an overstuffed masterpiece layered with sliced pork belly, Vietnamese ham, fried ham, French ham, house-made pâté, and mayonnaise. It's a celebration of porcine flavors, complemented perfectly by the standard banh mi vegetable array: pickled daikon and carrots, fresh cucumber slices, fragrant cilantro, and jalapeños for those who craeat.
The #1 Pork Banh Mi also deserves special mention, featuring sweet marinated grilled pork that draws comparisons to Filipino longganisa. Each bite delivers a perfect balance of smoky-sweet meat and crisp, tangy vegetables. For those seeking something different, the Curry Chicken Banh Mi offers a flavorful twist on the classic formula, while vegetarians can opt for a tofu variation.
What elevates Banh Mi Saigon above its numerous competitors is its unwavering commitment to high-quality ingredients. The baguettes achieve that perfect paradox, crackling exteriors that shatter satisfyingly with each bite while remaining soft and pillowy within.
Unlike many establishments that gradually alter their offerings to accommodate changing tastes, Banh Mi Saigon has remained steadfastly committed to its original recipes since introducing authentic Vietnamese banh mi to New York in 1989. In a culinary landscape where "fusion" often means confusion, their dedication to tradition feels not just refreshing but rebellious.