With our free press under threat and federal funding for public media gone, your support matters more than ever. Help keep the LAist newsroom strong, become a monthly member or increase your support today .
This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Taste Test: The Pho Banh Mi Sandwich That You Eat Like A French Dip
Pho Baguette (Photo by Jean Trinh/LAist)
()
Angelenos sure love food mash-ups. (We're looking at you Churro ice cream sandwiches.) So, when we heard about East Borough's take on the classic Vietnamese bánh mì that treats it like a French dip sandwich, we had to try it for ourselves.
And it's kind of perfect that this sandwich is in L.A. since we're also home to the first French dip sandwich ever made (thank you Philippe's and Cole's, whoever created it first).
This Culver City restaurant's Pho Baguette created by chef Chloe Tran is essentially a deconstructed bowl of pho, where the fillings are inside of a French bread roll, and you dip the sammie in a small bowl of pho broth. However, don't expect anything like beef balls, tripe or rare brisket. Think of a simple thick cut of slow-cooked beef brisket, accompanied by Thai basil, bean sprouts, red chili peppers, raw onions and a hoisin Sriracha aioli drizzled across it. We enjoyed the simplicity of the sandwich and the aioli added a creamy flavor that complemented the other ingredients. We could've done without the bean sprouts as it didn't add much to it except for the veggie crunch.
The French baguette they use for this dish is fluffier than the bread in Vietnamese restaurants you may find in the SGV, but works in this case because it really sops up all the "jus." And when you dip it in the broth that's topped with slices of green onions and more bean sprouts, the spicy sandwich gets a lime-heavy kick of the flavorful broth. The lime works in regular pho when you're eating it with noodles, though it's a bit too tart to soak the bread with.
Support for LAist comes from
It's a nearly foot-long behemoth sandwich, so we're glad they don't skimp on the portions, but at $13 a pop, you might argue that you can get 2 regular bánh mì for $5 or a bowl of pho for $6 in the SGV. However, it's still a tasty offering that's fun to eat, and if you've been waiting to try something new with a sandwich you've had a million times, this is a kicked-up version of it, and worth a try.
()
The pho broth you dip your baguette in (Photo by Jean Trinh/LAist)
Eds. Note: An earlier version of this story reported in error that chef Jason Neroni created the Pho Baguette, but it was chef Chloe Tran. It has been corrected.
At LAist, we believe in journalism without censorship and the right of a free press to speak truth to those in power. Our hard-hitting watchdog reporting on local government, climate, and the ongoing housing and homelessness crisis is trustworthy, independent and freely accessible to everyone thanks to the support of readers like you.
But the game has changed: Congress voted to eliminate funding for public media across the country. Here at LAist that means a loss of $1.7 million in our budget every year. We want to assure you that despite growing threats to free press and free speech, LAist will remain a voice you know and trust. Speaking frankly, the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news in our community.
We’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission.
Thank you for your generous support and belief in the value of independent news.
Chip in now to fund your local journalism
(
LAist
)
Trending on LAist
-
The study found recipients spent nearly all the money on basic needs like food and transportation, not drugs or alcohol. -
Kevin Lee's Tokyo Noir has become one of the top spots for craft-inspired cocktails. -
A tort claim obtained by LAist via a public records request alleges the Anaheim procurement department lacks basic contracting procedures and oversight. -
Flauta, taquito, tacos dorados? Whatever they’re called, they’re golden, crispy and delicious. -
If California redistricts, the conservative beach town that banned LGBTQ Pride flags on city property would get a gay, progressive Democrat in Congress. -
Most survivors of January's fires face a massive gap in the money they need to rebuild, and funding to help is moving too slowly or nonexistent.
Best of LAist