Thy’s Banh Mi

Every banh mi at Thy's is built on the same foundation: a split baguette, a layer of Vietnamese pork pâté and mayonnaise, pickled carrot and daikon, cucumber, and cilantro. What changes is the protein, and that single choice carries the whole sandwich. The BBQ pork brings chargrilled, smoky edges against the tang of the pickles; the honey garlic sausage swaps in a sweet-savoury marinade over the same bread; the assorted cold cut leans into pâté and Vietnamese deli meats. Thy's is a focused Vietnamese sandwich counter in the downtown core of London, and it draws its range from variations on one well-made thing — char siu pork, char siu chicken, BBQ chicken, sweet pork, lemongrass chicken, bacon and pâté, fried egg, fish cake, sardine, and a vegan tofu build among them.

The build is what makes that breadth work. Pâté and mayonnaise give each sandwich its base richness, the pickled carrot and daikon cut through it, and the cilantro keeps the whole thing bright — the architecture that lets banh mi travel from a Saigon street cart to a Canadian lunch counter without losing its character. A house-made sauce ties the chargrilled proteins to the bread. Sticky rice runs as a second anchor, including an assorted cold cut version that moves the same proteins onto a rice plate for anyone who wants the flavours without the baguette. A current crispy pork section pushes that logic further, spreading a single preparation across a sandwich, a sticky rice plate, and a vermicelli bowl.