Banh Mi Boy

Full disclaimer: before Banh Mi Boy, I had tried a bánh mì only once before in my life. That one time happened to be five weeks ago in Paris (oui, oui, humble-brag), and it was so good that I’m still craving it. The next time, I did not have to travel so far for the perfect bánh mì experience. Down a quiet driveway on Massey Rd, Banh Mi Boy owner John Giang is whipping up ‘the most authentic he can make’ Vietnamese rolls out of an orange trailer parked up Thursday through Sunday from 10am till the early afternoon (and go early — they usually sell out well before 3pm). The bread is what makes or breaks these sandwiches. Giang has his own baker making rolls, and therein lies the point of difference. They’re crisp, and soft and they taste fresh. The resulting sandwiches are not dry either — unlike many other local options, Banh Mi Boy doesn’t skimp on the pâté or Viet mayo, and they hit a great balance between fatty meat, just-zingy-enough pickled carrots and loads of fresh chilli. Banh Mi Boy hack: if you call before noon, you can reserve bánh mì for pick up as long as you’re ordering a minimum of three. — Katherine Lowe