Bánh mì (Vietnamese Baguette Sandwich)

Bread should be light with a crisp crust, not stale or chewy. Often kept warm or toasted quickly before assembly.

Look for clean cutting boards (separate for meat/veg ideally), knives, and vendor hands/gloves. Avoid vendors with visibly dirty setups.

Pickles should be brightly colored and crisp, herbs should be vibrant green and unwilted. Indicates fresh ingredients.

Busy stalls mean ingredients are used quickly and replenished often, reducing the time fillings sit out.

Vendor uses tongs, gloves, or clean hands, avoids cross-contaminating ingredients (e.g., touching money then food).

Observe the texture and color; avoid if they look discolored, dried out, or stored improperly in heat.

Significantly detracts from the Bánh mì experience and may indicate the vendor isn't focused on quality.

Suggests ingredients are not fresh, impacting flavor and potentially safety.

Increases risk of contamination from dust, insects, and bacterial growth, especially for pâté and meats.

Dirty cart, cloths, utensils, or vendor practices (e.g., no handwashing) are red flags.

If getting a Bánh mì with fried elements (like egg), ensure the oil looks reasonably clean.