5 Best Bánh Mì in Singapore!

Stacy McCandless was on a mission to find authentic Vietnamese food in Singapore including her favourite, bánh mi.

Living in Nha Trang, Hanoi and Ho Chi Minh City, I was spoiled with dishes from the different regions of Vietnam. But could I find the same here, where you can source almost any cuisine in the world? I’ve been on a mission to find good Vietnamese food in Singapore ever since moving here three years ago.

Specifically, I’ve found myself craving bánh mì – the iconic Vietnamese sandwich made of toasted baguette, fresh herbs, chilli sauce and a choice of steamed chicken, crispy pork, seasoned beef or even vegetarian fillings. Pair it with an icy Vietnamese coffee for the perfect lunch!

Singapore has no shortage of great food, but a truly authentic bánh mì can be hard to find. Joo Chiat is probably the highlight – two blocks boasting several Vietnamese restaurants and bánh mì stalls. I’ve spent many a Sunday trying them. While some places experiment with a fusion of local flavours, I’ve found that nothing beats true Vietnamese-style street food. Here are my top picks for that perfect combination of crunch, chew, creaminess and flavour all at once.

Where to find the best bánh mì plus more Vietnamese food in Singapore

Whether you’re looking for the best homemade bread, the spiciest kick or just a solid Vietnamese coffee to go with it, here’s where to go for the real deal.

#1 Long Phung – my favourite!

You know the food is going to be good when the place is packed with Vietnamese customers. The full menu at Long Phung is impressive, and the coffee and smoothies are also worth trying. Their bánh mì has the best combination of lemongrass chicken, fresh herbs and – uniquely – coconut in the pickles, which really make it pop. The bread is beautifully golden and crispy and the chilli sauce has just the right amount of spice. Perfection!

159 Joo Chiat Road

#2 La Saigon Cafe – best homemade bread

There are so many treasures to be found in this tiny yet notable location. First, they bake their own bread which makes a huge difference. It’s also sourdough, which is not as common but a nod towards being healthier. The portions are perfect, and the balance is one of my favourites; my only wish is that they used fresh chilli sauce as it’s a bit on the mild side, and the pickles could use more herbs. The big winner at this bánh mì place is the caramelised lemongrass chicken – tangy and sweet. Another plus is the iced Vietnamese coffee. The Sea Salt Honeycomb Latte is super addictive – consider yourself warned!

#01-04 The Domain, 914 East Coast Road

#3 Viet Taste – best food court option, a surprising contender!

This food court stall at Great World City specialises in Northern Vietnamese street food, and their handmade chilli sauce with garlic pickles is my favourite in Singapore. The baguette is sourced externally but still delightful, and they don’t shy away from using plenty of coriander, while the Asian limes add the perfect zing. I prefer the slow-cooked beef here to the chicken, and I would recommend asking for less mayo. The set lunch comes with fresh or fried spring rolls, plus an iced coffee or lemongrass or ginger tea.

1 Kim Seng Promenade, Floor 3

#4 Trung Nguyen – best for Vietnamese coffee

Trung Nguyen is known as the most expensive and sought-after coffee in Vietnam, and this is the brand’s only café in Singapore. I have to admit I love the coffee so much, but the food fell a little flat. Perhaps it was because of the lunch rush but the bánh mì was a little soggy, lacked herbs and was too meat-heavy. Still, it’s a good lunch choice in a busy business centre.

#01-31 International Plaza, 10 Anson Road

#5 Steak and Pho – best for meat lovers

This spot feels like a little slice of Vietnam because it’s always packed, but it’s worth the wait. They specialise in steak, though the chicken bánh mì is also nice and spicy. They also have lots of chilli sauce on the table for the real spice seeker. It’s lacking a little with the herb and pickle experience and the bread isn’t as crispy, but this place really knows how to do meat. (The brisket is so good!)

45 East Coast Road

5 things you might not know about bánh mì

1.  The term bánh mì translates simply as “bread” or “wheat cake” – if you want to buy a plain baguette in Vietnam, you also just say “bánh mì”.
2. While baguettes have been in Vietnam since the middle of the 19th century (introduced by the French), the modern snack we know as bánh mì today probably has its origins in Saigon in the 1950s.
3. Some of the credit for the spread of the now-famous Vietnamese sandwich around the world has to go to American chain Lee’s Sandwiches, founded by the Lê family; they ran a sugar refinery in Vietnam before the war and immigrated to the US as boat people in 1979.
4. The bánh mì was honoured in a Google Doodle (the temporary change to the Google logo that you see from time to time on the homepage) on 24 March 2020. This was to mark the anniversary of “bánh mì” being added to the Oxford English Dictionary on 24 March 2011.
5. Countless varieties of bánh mì can be found in Vietnam, including bánh mì kẹp kem, an ice cream sandwich topped with crushed peanuts.

The secret to the perfect bánh mì

Want to know what separates a good Vietnamese sandwich from a great one? It’s all in the balance of flavours. Here’s what to look for:

• Baguette: It should be light and crispy on the outside, but soft enough inside to soak up the juices of the meat and chili sauce – airy, fresh and just the right size so that every bite has the perfect combination of ingredients.
• Herbs: Coriander, mint, basil and lemongrass are commonly used, though you’ll find an even wider variety in Vietnam.
• Chilli sauce: The trickiest element to get right in Singapore. Most places rely on store-bought Chin-su brand, but true Hanoi-style bánh mì features freshly made chilli sauce – more of a thin paste than a ketchup-like sauce.
• Meat/veg: Crispy roast pork belly with crackling skin is a favourite in Vietnam, along with lemongrass chicken and slow-cooked beef. Veggie options aren’t traditional but often include egg or tofu.
• Pickled vegetables: Julienned carrots and daikon, crunchy cucumbers, radish and mild peppers add that signature crunch.
• Condiments: Every sandwich is different, but common additions include liver pâté (for an umami kick), butter or mayonnaise, and a drizzle of soy or Maggi sauce.

This article first appeared in the May 2025 edition of Expat Living. You can purchase the latest issue or subscribe so you never miss a copy!

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