The signature
Built one at a time.
Here's how.
The bánh mì is the dish Mug 'n' Bowl built its name on. Six layers, in order. Scroll to assemble them.
Bánh
The bread
Light, crusted, almost hollow. Toasted before the build so the crackle holds. Locally baked — [PLACEHOLDER_BAKERY_SOURCE, confirm with Rico].
Pâté
The base
House-made. Earthy, rich. Goes down first, on the bottom half of the baguette, before anything else gets layered on.
Đồ chua
The pickle
Daikon and carrot, ribboned thin, pickled the morning before. Bright sweet-sour edge that cuts through the richness underneath.
Thịt heo quay
The crackling
Pork belly, slow-roasted, sliced as you order. The crackle is the point — it stays crisp because it's never been wrapped or rested. Built into the sandwich while it's still warm.
Rau thơm
The finish
Coriander, cucumber, slivered chili. Cut as the plate goes out. The herbs are what make a bánh mì alive — without them, you've got a sandwich. With them, you've got the dish.
Built.
Twelve layers. Two minutes to build.
Eat while it's crisp.
That's the bánh mì
Eat while it's crisp.
Open daily at 8a Carr Road. We start building from 8am.