Salted Pork Belly banh mi in Vietnamese baguette

When I knew I had to head out to Bankstown for a new tattoo, the first thing I did (of course) was look up where to get a sandwich. Turns out the area is packed with banh mi shops, some said to be among the best in Sydney. I ended up choosing Phuong 18—still a relatively new face at around two years old, but already competing well against the OGs that have been around for decades.

I got there close to midday and the line was looooong. Service was a bit on the slower side too—definitely not the lightning-fast speed of Marrickville Pork Roll—but worth the wait. I went with their salted pork belly, which they’re known for, and boy, I was not disappointed.

The flavours were super harmonious—nothing too strong or overpowering, just balanced. It was light on chilli, but still left a nice lingering kick, that really savoury depth that keeps you coming back for more. The pork belly itself was excellent—tender with that jelly-like layer under the skin, which gave a great texture, though made it a little tricky to bite through cleanly.

The bread was on point—not the super crusty kind that shatters everywhere, but still with a nice crunch. Pickled veg was chopped chunky, evenly spread, and gave each bite a really satisfying crunch. Everything just worked together beautifully.

Honestly, it left me so full and satisfied that I didn’t even bother chasing another banh mi after my tattoo session. And that’s saying something.