Saveur de Bánh Mì Vietnamese sandwiches at their best!

Behind the delicately pink-tiled counter, a dozen baguettes are already waiting to be freshly toasted. A ping announces that a new, fragrant batch is ready. TK and his colleague work behind the counter with nimble, practised hand movements and smear baguette after baguette.

There is a lunch rush at Saveur de Bánh Mì, and they both have their work cut out for them. No wonder, since the hearty Vietnamese baguettes are perfect for a quick but delicious lunch - especially because you can order the sandwiches in advance. And because you can enjoy them on a sunny spring day in the neighbouring vineyard park.

TK cuts a baguette lengthwise and spreads mayonnaise and chicken paté on it. On top, he drapes fine slices of chicken ham, additional pickled radishes and carrots, as well as long strips of cucumber, a good handful of coriander and some chives. If desired, homemade chilli sauce is added - we definitely recommend it!

The bread for the bánh mì is also baked especially for the shop, "no one else in Berlin does that," says owner Trang. It's a shame, really, because the baguette is without question a significant cornerstone of this special sandwich: it's nice and crispy on the outside but super fluffy on the inside.

And otherwise, the bánh mì itself tastes very balanced in its flavours, as is usual in Vietnamese cuisine: it is savoury but also brings along some sweet and sour notes. The taste of the homemade chilli sauce takes this in - and adds a welcome spiciness.

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The menu at Saveur de Bánh Mì is deliberately minimalist, TK explains, which allows them to maintain high standards. There is a chicken sandwich and a vegan one (€8 each) - that's it. Both are really delicious and perfectly balanced.

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Although vegan cuisine is extremely untypical in Vietnam, it cannot be done without in a city like Berlin. The nice thing about Saveur de Bánh Mì is that vegan really means vegan. This means that different boards, knives and the like are used. From time to time, there are also different sandwich specials; the team is currently developing a fish sandwich for the warmer months.

This is accompanied by a handful of soft drinks, homemade Vietnamese iced coffee with condensed milk and green iced tea. The minimalist interior also bears witness to this understatement: a pink-tiled counter, behind which TK and his colleagues are working, around which you can take a seat and eat your sandwich on the spot - if it should be too cold for the park. Good things don't need much.

Ronja C. Kolls

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