Duc Loi Kitchen serves up bitchin’ banh mi sandwiches on opening day

duc loi, banh mi, vietnamese sandwich, mission district, san francisco, duc loi kitchen

Duc Loi Market at 18th/Mission officially kicked off its brand new kitchen today, and the star of the show is the “Authentic Vietnamese” sandwich, which owner Amanda Ngo serves piled high with cured ham, pork belly, chicken liver pâté, and head cheese. How does it compare with the $3.50 banh mi’s you’ll find elsewhere in the city? The quality of ingredients, proximity to the Mission, generous portions, and overall flavor package make it well worth the extra buck and change.

The menu also has a good breadth of variety – including a fried chicken sandwich, a BBQ menu, and a veggie portobello tofu sandwich that can be made vegan if you ask for no mayo. According to Helen Tseng, “It’s as big as your head and contains about half an avocado”. Hit the jump for a closer look!

duc loi, banh mi, vietnamese sandwich, mission district, san francisco, duc loi kitchen

The Authentic Vietnamese sandwich

duc loi, banh mi, vietnamese sandwich, mission district, san francisco, duc loi kitchen

Amanda is a total sweetheart and offered us a tasty side of Vietnamese salad while we waited

duc loi, banh mi, portabello sandwich, mission district, san francisco, duc loi kitchen

The Vegetarian Tofu Portobello sandwich

duc loi, banh mi, vietnamese sandwich, mission district, san francisco, duc loi kitchen

The full Duc Loi Kitchen menu. They’ll be open from 11am-7pm every day, so head on down!

15 Responses to “Duc Loi Kitchen serves up bitchin’ banh mi sandwiches on opening day”

  1. Anthony says:

    Head cheese is gross- have you ever looked at it? Sorry, but I have ethical issues about pate’ production. Guess I should just order something else.

    • Helen Tseng says:

      It’s your lucky day, because there’s a delicious vegetarian sandwich, too.

    • Paddy Dogslot says:

      Stick to being grossed out and skip the ethical questions, which you are not wrapping your head around: head cheese is not paté, and paté is not foie gras. I bet foie gras is what you’re marginally thinking of here: like nailing geese to boards and filling their gullets with portwine? This is not that; just making use of the whole beast, actually.

      Funny how many picky jellymouth kids graduated to being vegetarian without ever tasting a thing. At least I studied my vegetables before swearing them off.

    • rod says:

      if you’re not grossed out by eating other parts of the pig, you shouldn’t be afraid to eat the head.

      • Brillo says:

        Does not follow. Do you eat a whole orange including the skin and seeds?

        • D. Jon Moutarde says:

          Your analogy does not follow. Pig meat is pig meat. No one is talking about eating the bones or cartilage.

          But, yes, I frequently use orange skin in my recipes. It’s called orange zest and, if you take the trouble to Google it, sweet prince, you will find that it is used in many tasty recipes.

          • Jean Luc Dansmoncul says:

            except that head cheese does contain cartilage and lots of other things beside meat

          • D. Jon Moutarde says:

            It’s possible, given careless or cheapskate preparation, but, ideally, head cheese is made by boiling a pig’s head AFTER the cartilage has been cut away. And head cheese, last time I checked, is not bony. Hair-splitting much?

    • Jeffrey says:

      *Head Cheese from a Vegan Point of view*

      Ethics are… If you are gonna eat meat eat the whole damn thing, how is it ethical to waste parts of the animal.

      Your Ethics are Bunk, go suck on a tea egg or eat head or go vegan… nerd

  2. MarcusParcus says:

    I tried one. It was good. Took for fuckin ever to make tho

  3. mike says:

    fucking monstrosity

  4. porn movies says:

    Oh God! They look so delicious…

  5. Oh, God these look sooooo goooooood! Fridge dive time!

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