The first thing you might notice about the bánh mì at The B’s Kitchen is the bread—it’s coated in an intense layer of microblisters that adds a really great texture to every bite, while the inside remains perfectly soft. They also make their own chili sauce, which packs a little heat and some extra roasted flavor. We like to get the pork belly or pork shoulder bánh mì, but you can also get the classic with cold cuts, chicken, beef, or tofu versions.

Food Rundown

photo credit: Nicolai McCrary

Pork Belly Banh Mi

The pork belly banh mi is probably their most popular item, and with good reason. A long strip of tender, grilled meat runs down the middle of a toasted baguette, accompanied by a handful of pickled carrots and cucumbers. It’s just the right amount to balance out the richness of the pork belly.

photo credit: Nicolai McCrary

Pork Shoulder Banh Mi

Our personal favorite, the pork shoulder banh mi is dressed the same as the pork belly, but with just a little more bite in the meat. The pork is cut into smaller, bite-sized pieces, so there’s more surface area to pick up some char from the fire.

photo credit: Nicolai McCrary

Bun Ga Nuong

The vermicelli bowls here are another great choice, and almost enough for two full meals. Their menu only lists bun thit nuong (grilled pork) but when you order you’ll have your choice of meat. We went with the chicken—it’s juicy and savory, and tastes great over a bed of vermicelli noodles, covered in fried onions.