Where to buy bahn mi rolls in the Bay Area?
I apologize in advance ~ I think I asked this before a few years ago but could not find that or any other post that answers the question. I'm looking for a place just to find the rolls but any and all the usual ingredients (pickled vegetables, pork spread) would be a plus. For some reason I remember Albany but no other details. Any help appreciated, thanks.
Thanks all, I am in the East Bay so I will check out the Ranch 99 (thanks for the specifics inside store) and Khanh Phong. I am starting to work in Marin and want to start packing my own since Chinatown is no longer as convenient. Even with an early opening time of 7, most mornings won't work.
You might just want to buy the cold cuts and pate' in bulk from your favorite banh mi shop. You'd need to buy fresh bread -- check out a Mexican panaderia near you for french rolls. But the pickled veggies will keep in the fridge for more than a month and are easy to make yourself.
edited to add: Here's how to make the pork belly.
If you are in the East Bay, check out Khanh Phong.
If you're in the South Bay, there's a place in the Vietnamese mall adjacent to the Lion on Tully that sells all the different kinds of meat by the pound.
They're a minor variation on French baguettes. I've had homemade bánh mì on Acme sweet baguettes, they work great.
429 9th St, Oakland, CA
1710 Tully Rd, San Jose, CA
re: Robert Lauriston
Here's an old thread on where to buy cha lua in SF.
Not for the OP, but for those who want better quality and are willing to head to San Jose, many of the banh mi shops in the Tenderloin seem to use Huong Lan's cha lua and pate. Huong Lan has several outlets in the South Bay. Some of the commercial ones in the supers that come from Chicago (!) taste pretty bad.
I love the housemade zampino like roll from Hung Vuong Tofu in San Jose, but haven't bought any recently.
I asked my Vietnamese culinary consultant about this today. He said the best sources are underground so can't be shared here. Vietnamese ladies in San Jose who buy a small pig from farm, slaughter it at home, then make the charcuterie. He said that they're much better, not as salty and adulterated, and you usually have a choice of raw or cooked and wrapped in banana leaf or not.