This Vietnamese craft restaurant in Copenhagen makes bánh mì (Vietnamese sandwiches) and noodle salads, and bakes its own bread from scratch every morning. The signature pork belly is prepared over three days: blanched and dried in the fridge for two days, then dry-rubbed and air-fried. Fillings also include lemongrass beef, chicken char siu and fried tofu, which is vegan.
Takeaway can be ordered online and through delivery partners, with a pickup time chosen at checkout. The restaurant also does catering, setting up a bánh mì bar for corporate lunches and parties. There is no outdoor seating, and the entrance is not wheelchair accessible.
