Banh Mi Hoi An

If you're headed down Rosecrans to Liberty Station, you can't miss the sign.

In fact, I first saw the "Grand Opening" sign on one of our trips to El Jardin, which I need to post on one of these days.

On one Saturday, I decided to drop by. I parked in the back and not paying attention almost walked into this guy......

Whom I also saw on my other visit as well. Very sad.....

On both visits; Hoi An was fairly empty. The guy at the counter was quite friendly, the menu had the usual suspects, Banh Mi (priced from around $4.50 - $5.50), Bun, Com (rice plates), Spring Rolls....you get the idea.

I decided to get the Hoi An Special....basically the Dac Biet ($5.50).

Now, I've heard some grumblings about folks complaining the banh mi here was on the small side......I beg to differ. I mean really, this decently sized.

The proteins in the sandwich were on the dry side; though the pickled veggies were decent; sour-sweet enough. Those huge slices of cucumber ruined the ratio of vegetables-pickles-meat-bread. I tasted the meat separately and they just about status quo. Now I know this is pretty much a "Westernized" banh mi shop; but I sure would have enjoyed a bit more pate. The bread was dry and on the stale crumbly side. I actually thought they didn't put any jalapenos in my sandwich; but I found some......for some strange reason they weren't spicy at all.

Just a so-so banh mi.

I returned a few weeks later......and really wasn't sure what to order....so I had a brain fart and ordered the "braised pork", which turned out to be barbecue pork (char siu), duh!

The bread was better this time around, though standard issue, it had been toasted well and was nice and crusty/flakey. The first thing I looked for were....the jalapenos; which again were really mild. Not sure what's going on with that.

I enjoyed the amount of cilantro in the sandwich and the pork was so dry and bland, I could actually taste the pate.

The pickled radish and carrots were crisp, with a nice balance of sour-sweet. Remember those huge slices of cucumber in the previous sandwich? Well, this time there barely a sliver. Go figure.

The banh mi here isn't bad. It just isn't worth going out of your way for.

To me; the perfect banh mi is a symphony of crusty/flakey bread that isn't too chewy; cilantro without too many stems, nice thin slices of peppers for that "jalapeno roulette". The proteins; there needn't be a huge portion, it's all about proportion, should be moist and have flavor, the pate should be somewhat rich with that touch of earth-funkiness. It's something I keep searching for.

This guy working was again quite friendly and asked me to drop by for Happy Hour....hmmm.....chicken wings...…..hmmm....

We'll see.

Banh Mi Hoi An
3145 Rosecrans St
San Diego, CA 92110
Hours:
Mon - Sat 1030am - 9pm
Closed Sundays

 

 

Comments

[kat]

kinda hit or miss

[Soo]

Chicken wings are tempting...

[Kirk]

Yeah kinda Kat.

They are Soo...always tempting.....

[Junichi]

Citybeat had glowing reviews so I had high hopes. Too bad.

http://sdcitybeat.com/food-drink/the-world-fare/banh-mi-hoi-an-makes-my-%E2%80%9Cbest-sandwich-on-the-planet%E2%80%9D-better/

[Kirk]

Well, all I can say is that I use all my banh mi visits in the states and Vietnam, along with my personal preferences when doing a post Junichi.

[Lynn]

interestingly, i remember the city beat guy and a well-known chef were touting their excitement with the restaurant's in-house made ingredients. i know how i like my banh mi so i may give it a try if ever in the area. otherwise, i like Ba Le that is local without a long drive from home.

[Kirk]

A lot of places make their own cha lua and pate Lynn.....I just don't think those folks make it there. And they don't make their own bread.....so scratch that off the "in-house made ingredients" list.