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Vietnamese bakery serving, among other things, the Vietnamese sub called banh mi.

Our Review

Not to be confused with the adjoining but unrelated Vinh Phat, known for its fantastic barbecued ducks, La Banh Mi Hung Phat serves some of the best banh mi on Argyle--though you may have to work for it. On my first visit a helpful but strict woman named Michelle wouldn't sell me the three sandwiches arranged on the counter because they'd been sitting there too long. Come back early in the morning, she told me. I appreciated this, but when I returned she'd make me nothing more than a single pork-skin banh mi--long chewy strands of skin dressed in nuoc cham, the sweet, spicy fish sauce. She advised me to return on subsequent mornings to sample other varieties. The extra effort was worth it: the tender roast pork is flecked with delectable bits of caramelized skin, and the shredded chicken is redolent of the spices applied to the ducks next door. Other varieties distinguished themselves as well: the Chinese barbecued pork had large chunks of meat, and the grilled marinated pork was cooked halfway to jerky (not a criticism) and steeped in a visibly herby spice mixture. My favorite, the "steamed pork ball," is an eviscerated meatball, sort of like the coarsely ground, extrafunky Issan-style Thai sausage.

Mike Sula

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Price: $


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