Luke Vu is a third-generation baker. After building a following in Moonee Ponds, the second outpost of Luke’s Banh Mi sees queues follow.

Everything is made in-house including the pâté, sauces, baguettes, marinades and whole-yolk mayo – adapted from his mother’s recipes.

The signature Pork ’n’ Pork banh mi layers crackling three-day cured pork belly with lemongrass-marinated pork shoulder. Luke’s Cold Cuts features a mix of four Vietnamese cured meats topped with xiu mai (Vietnamese pork meatballs).

There are also eight vegan rolls, plus rice bowls, crispy spring rolls (including a chicken, corn and cheese version) and the classic ca phe sua da (Vietnamese iced coffee).