We blanch
Day one the pork belly is blanched in water, vinegar and salt. Then it goes in the fridge for two days to dry out the skin.
Craft restaurant · Copenhagen
BÁNH MÌ, UNFILTERED.
Bánh mì has its roots in Vietnam, and that Vietnamese DNA runs through everything we make. We bake our own bread every morning and make it our own. Not a copy of anything else.
The craft
Three days. That's what it takes.
Our pork belly takes three days to make. Here is how.
We dry the skin
Day two it sits and dries in the fridge. Dry skin becomes crisp skin. It can't be rushed.
We cook it
Day three it gets a dry rub and goes in the airfryer for maximum crackling and tender meat.
Homemade bánh mì should be standard in Copenhagen. It isn't. So we do it ourselves.
We bake the bread from scratch every morning. No thawed baguettes with a crust that cuts the roof of your mouth. Just fresh bread and full control over the most important part of a bánh mì.
We are not bound by tradition. We are serious about the craft behind what we make, and we are free to experiment. Thai satay in a Vietnamese bánh mì is not out of character. It's curiosity.
Bánh mì, unfiltered.
THE CULTURE
People don't come to impress anyone. They come because it's good.
Reviews
From the guests
“The bread is the key ingredient, the closest to the real thing. And I’m Vietnamese.”
Celina FerrariGoogle
“The Pork Belly bánh mì was delicious. Perfect bread, great crunch, one of the best I’ve had.”
Lisa MooreGoogle
“High quality bánh mì and noodle bowls at amazingly reasonable prices for central Copenhagen.”
Ewen McPhersonGoogle
Catering
We bring the kitchen to you
Same bread, baked the same day. Same pork belly, same chicken, same fresh herbs. We set up a bánh mì bar for the company lunch, the party or the release. We also deliver larger orders across all of Zealand. From meat lovers to vegans. We cover your needs, all the way round.
Get a catering quote
Jobs
Join Banh Banh
We hire people who care about the craft. You'll learn to bake the bread in the morning, make fillings, pickles and dressings from scratch and keep the pace when the place is full. And we value togetherness as much as the craft. Here, we look out for each other. No experience needed, just the will to learn it properly.
ApplyOr write to us at hello@banhbanh.dk
Lucas came to Banh Banh straight after his military service in the Army. He started behind the counter and learned the kitchen shift by shift. Today he's set to become manager at our new spot on Falkoner Allé.
FAQ
Questions & answers
What is a Bánh Mì?
A bánh mì is a Vietnamese sandwich on a crisp baguette, filled with marinated meat or tofu, fresh vegetables like pickled carrot and daikon, coriander and a dressing. It was born when the French brought the baguette to Vietnam. The Vietnamese made it their own with local ingredients, herbs and pickles.
What does a Bánh Mì cost?
A classic Bánh Mì costs 85 kr. If you choose a combo, you get fries, a dip and a 0.33 l soda for 135 kr.
What do your noodle salads cost?
Our noodle salads cost 109 kr. for a single, and 159 kr. as a combo with fries, a dip and a 0.33 l soda.
Do you deliver?
Yes, we deliver through our website and via ordering partners. For larger orders over 25 covers, email us for a quote.
What are your opening hours?
We're open every day of the week from 11.00 to 21.00, so you can always satisfy your hunger.
Where are you in Copenhagen?
We're in the heart of Copenhagen at Kattesundet 8. From 8 August we also open at Falkoner Allé 80 in Frederiksberg.
Which fillings can I choose?
You can have both bánh mì and noodle salad with chicken, pork, beef or tofu.
Do you do larger orders / catering for meetings and events?
Yes. Tell us how many you are and the time, and we'll find a solution.
Can I pre-order for a specific time?
Yes. Choose a time at checkout, and we'll have it ready when you arrive.
The bread is baked.
Order online for pickup. We get it ready, you grab it fresh.
Go to orderingYou'll be redirected to our ordering page.