Banh Appetit: How a Little Shop in Maine Became a Portal to Vietnam

The Best Sandwich in Maine: Banh Appetit and The Banh Mi

Brunswick Maine is a classic New England college town. It’s beautiful and historic. You expect to find clam shacks and cozy pubs. The last thing I expected to find was a portal to the streets of Saigon. But that’s exactly what I found at a place with a name that made me smile. Banh Appetit.

The clever name was a promise of something fun and different. I had to go in.

It wasn’t a hole in the wall. It was a bright and clean and modern little spot. The smell inside was incredible. Fresh bread and savory grilled meat and fresh herbs. It was the smell of a real Banh Mi shop.

I ordered the classic Banh Mi. It’s the ultimate test.

When it came out it was a picture of perfection. A beautiful golden baguette that looked so crispy. It was packed with savory pork pickled vegetables and fresh cilantro. I took my first bite.

And it was a moment of pure magic. The bread crackled when I squeezed it. It was so light and airy inside. The pork was savory and delicious. Then you get the sweet and tangy crunch of the pickled carrots and daikon. The fresh cilantro and the little kick of jalapeño. It was a perfect symphony of flavors and textures. It was one of the best sandwiches I have ever had in my life.

This wasn’t just a sandwich. It was a story in a baguette.

I got to talking with the guy behind the counter. I said “This is absolutely perfect. It tastes so authentic. What is the story of this place?”

A huge proud smile spread across his face. He told me the story of the owner Tuan. His family came to the United States from Vietnam. He said Tuan’s mother had a food stall in Vietnam. She was famous for her food. When Tuan grew up he worked in restaurants but he always had a dream. He wanted to share the real food of his family with his new home in Maine.

And just like that my perfect Banh Mi made complete beautiful sense.

I wasn’t just eating a sandwich. I was eating a piece of a family’s journey. I was tasting a mother’s recipe from a food stall a world away. Banh Appetit isn’t just a clever name. It’s a joyful invitation to share that family’s love.

I left Banh Appetit with a happy belly and a full heart. It’s a powerful delicious reminder that a sandwich is never just a sandwich. Sometimes it’s a dream. Sometimes it’s a taste of home. It is a true Maine treasure.

Crafting that Banh Mi at Home

That banh mi was so perfect it became a puzzle I needed to solve at home. A banh mi isn’t a strict recipe. It’s more like a beautiful balancing act. A story with a few key characters that all need to shine.

The story always begins with the pickles. This is the bright crunchy soul of the sandwich. I make a quick pickle by shredding some carrots and daikon radish into little matchsticks. They go into a jar with a simple bath of vinegar water and a little sugar. You just let them hang out and get happy while you prepare everything else. They become these amazing sweet and tangy jewels.

Next up is the hero of the story the pork. I marinate some thinly sliced pork in a magical mixture of fish sauce soy sauce a little sugar and a lot of chopped garlic. It doesn’t need long to soak up all that flavor. Then it gets a quick trip on a hot grill or in a skillet until it’s caramelized and delicious.

The stage for all this magic is the baguette. It has to be the right kind. You want one that has a super thin crackly crust and is light as air on the inside. A good Vietnamese baguette is the best but a light and crispy French one works great too. I slice it open and toast it just a little.

Now for the final assembly the bringing it all together. This is where the real fun happens. I slather one side of the bread with a generous amount of mayonnaise. Then I pile on the warm grilled pork. On top of that goes a big handful of those crunchy bright pickles. Then the fresh green notes a few sprigs of cilantro and some crisp slices of cucumber. And for the final act a few thin slices of jalapeño. It’s not about making it crazy hot. It’s about that little surprising kick of heat.

You close the sandwich and the sound of that crackling bread is the sound of success. That first bite is a time machine right back to that little shop in Brunswick. Salty sweet sour crunchy and fresh all in one perfect bite. It’s a taste of that family’s beautiful story right in your own kitchen.

Chef’s Notes: Vietnamese Chicken Sandwich

• Quick-pickle veggies early – A 30-minute soak softens texture and brightens flavor. For deeper tang, make them a day ahead.

• Broil chicken for char and speed – High heat delivers juicy meat with golden edges. Finish under the broiler for extra caramelization.

• Hollow out baguette for better layering – This creates a pocket that holds fillings snugly and prevents overflow.

• Toast bread for texture contrast – Crisp edges elevate the sandwich and keep mayo from soaking in too quickly.

• Drain pickles well before layering – Excess moisture can make the sandwich soggy. A quick shake in the colander does the trick.

• Layer thoughtfully – Start with mayo, then chicken, followed by pickles, cucumber, herbs, and jalapeño. Finish with lime juice for brightness.

• Press gently before slicing – This helps meld flavors and makes for cleaner cuts. Use a serrated knife for best results.

• Customize heat and creaminess – Add pickled Thai chilies for kick or stir chopped herbs into the mayo for a richer spread.

• Serve with light sides – Sweet potato fries, green salad, or fruit skewers balance the bold flavors.

• Wrap tightly for meal prep – Ideal for office lunches or picnics. Keep pickles and mayo separate until serving if storing overnight.

FAQs: Vietnamese Chicken Sandwich

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