The owners of this inner-west hole-in-the-wall begin preparing its succulent pork at 3am each morning. Their banh mi has been compared to one in Vietnam that Anthony Bourdain called the best in the world. I reckon it’s better.
Read full story: https://www.broadsheet.com.au/sydney/food-and-drink/article/i-cant-stop-thinking-about-alex-n-rolls-pork-banh-mi
Photo: (C) Jiwon Kim
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