[RESTAURANT OF THE WEEK] Freshness is key at Be Kind Banh Mi

Banh mi literally translates to bread, and at Be Kind Banh Mi, the bread is aptly the star — crisp but light and airy baguettes made fresh daily. The decision to bake bread from scratch was made after realizing that buying baguettes in Korea was too expensive, said Be Kind co-owner Jung Hae-jun, who had spent six years in Melbourne’s dining scene before returning home and opening the sandwich bar together with two friends. Tucked along a narrow street between Chungmuro and Euljiro 3-ga stations, Be Kind offers street-side dining with tables and stools beneath a red and white striped awning, creating an atmosphere reminiscent of the street food culture I witnessed during a backpacking trip to Vietnam some 10 years ago. I went with a Vietnamese friend on my first visit to Be Kind. While I’ve eaten bánh mì several times, there's no better critic than someone from Vietnam, the country where the dish originated. We initially ordered the crispy pork bánh mì and lemongrass chicken bánh mì, a personal favorite, but sadly it is no longer on the menu. Each sandwich consisted of the bagWeiter zum vollständigen Artikel bei Korea Times Weiter zum vollständigen Artikel bei Korea Times