Banh Mi Hong Hoa

Shatteringly crispy baguette was a win. Xiu Mai was super juicy and the tender red pork was marinated very deeply.

The combination works perfectly, having had one of these it's immediately apparent why Singapore's versions do not match up. You can copy the idealogy behind the construction of such a sandwich but without the local ingredients, you can't capture the soul of the combination. The veggies in the sandwich were all fresh and particularly, an example is how the local chili provide heat that's sharp but dissipates very quickly to not affect your next bite

Excellent, it's a must try

The banh mis here are cheaper but also smaller than Huynh Hoa, but I have to say I prefer the variety and taste of these more. The standouts are the crispy pork belly and meatball versions. Steamed, not grilled, the meatballs are fall-apart soft and juicy, and paired smashingly with pickles, cut chilli and a liberal amount of coriander within a fluffy baguette that was just the right size for snacking with one hand.

Taste: 3.5/5

Simply called “bread with meatballs” doesn’t quite do this justice. For one their meatballs aren’t the firm chewy sort we’re used to at home, instead more akin to mounds of soft, tasty pâté and mince — which really adds a whole lotta flavour to the bahn mi. There’s also a surprising element of sweetness to the meatballs which I found brought a fantastic balance to it all. If you’re worried about the texture, fret not. Think about it as a tuna mayo kinda consistency, with the fresh baguette and fresh greens providing the much needed crunch to your sarnies.

Just around the corner from the also famous Huynh Hoa Bakery, Hong Hoa is a really nondescript tiny store that dishes up honestly fab bahn mis at shockingly Low prices. We got 2 to try, the first being this roast pork number. Juicy and tender, with scraps of crackling slipped between, a good balance of meat and fat, this definitely makes for a mighty pleasing sandwich. As expected the baguette was 👌🏻 crisp on the outside, fluffy and chewy on the insides, a perfect medium for all the flavours. I especially liked how there were bits of chilli inside the bahn mi, adding hints of unexpected spice here and there. Only thing was they used a lot less veggies and herbs as compared to Hong Hoa, so if you like your fresh greens you may be better off at the other spot.

Absolute food satisfaction and the wonderful balance of flavours from the smokiness of the meat to the freshness of the pickled radish makes it such a worldwide favourite.
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For the BBQ pork versions, it’s just amazing how the Vietnamese is able to balance not only the flavours but also provide a myriad of textures in their dishes as you get the crunchiness from the vegetables, crispiness from the baguette and melts-in-your-mouth pork patties.
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As for the meatloaf sandwich, the umami-ness from the liver pate with several cuts of ham and the addition of pork floss brings the sandwich to a whole different dimension. What a way to start off my Vietnam journey.
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Bánh Mì Hông Hoa
Address: 62, Nguyễn Văn Tráng, Phường Phạm Ngũ Lão, Quận 1, Hồ Chí Minh, Vietnam
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