Finally, the banh mi are coming to us

We will schlepp all the way to Footscrazy for a good banh mi, but we’re pretty impressed by these mobile Vietnamese buns. The white rolls are crusty; the barbecued pork is sticky and sweet against the crunch of coriander, pickled carrot and cucumber and they don’t hold back on the chilli. Vegos, go for the corn fritter filler.

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First published on . Updated on .

By Time Out Melbourne editors   |  

Banh Mi Boys details

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