Bánh Mì Chảo

The cart, the roll, the sauce

Bánh mì O Huế is a pushcart chain: the work happens in the open, at the counter, and the roll is made in front of you.

A pushcart, worked in the open

There is no dining room to describe: the shop is a cart counter — clear tubs of herbs, sauce tubs, a board, and gloved hands doing the work where you can see it.

The roll

A crisp loaf of moderate size, split and filled with Central-style braised pork by a special fragrant recipe, with herbs, cucumber, and red chilli. Unlike ordinary cold-cut bánh mì, this one is built around the braised pork.

The house sauce

The distinction is the pour: dark house sauce spooned over the open roll as the last touch before it is handed over, over pork and herbs.

At the cart

A roll on a board, split open, filled with braised pork, herbs, and red chilli — The board roll, split open: braised pork, herbs, chilli.

A vertical roll beside a printed card, a bowl and a herb plate behind it — The vertical roll and its card, bowl and herb plate behind.

A hand holding a roll, filling forward — Held in the hand, filling forward.

A roll half out of a printed paper sleeve on a board — Half out of its printed sleeve, on the board.

Gloved hands adding herbs to an open roll at the cart tubs — Hands adding herbs to the open roll at the tubs.

A gloved hand with a knife splitting a loaf at the cart tubs — Splitting a loaf at the tubs, knife in hand.

A spoon drizzling house sauce over an open roll — The pour: house sauce over the open roll.