Eat Great Cheap 2016 Extra-Cheap |
 Best for Carryout |
It’s too bad there’s no place to sit, because these sandwiches deserve to be lingered over—though just try not to down the whole thing in less than five minutes. The bánh mì, an ingenious mingling of East and West, takes as its starting point the baguettes and pâtés that are the basis of every French picnic, lightens them (the baguettes are made with rice flour, the pâtés thinly spread), and then piles on the ornamentation (cilantro for aromatics, pickled carrot and daikon for tang, chilies for heat). What makes these particular subs so good is that the baguette is as crunchy as it is light, and warmed before assembly. The embellishments are also unfailingly fresh and crisp.
Also good: Bánh mì #1 (cold cut); bánh mì #2 (roast pork).
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
