North 54, a dine-in and takeaway banh mi shop isn’t making traditional rolls: this is a reimagination. Take the banh mi xiu mại, typically made with pork meatballs. At North 54, it’s made with grilled lamb meatballs in a tomato-based sauce, layered with cumin labneh and mint gremolata.

Or the son-in-law egg banh mi, where gooey, deep-fried eggs sit on tamarind mayo with crisp shallots: a vegetarian roll full of bold contrast and crunch.

There are six banh mi on the menu. The fillings can also be ordered as rice or noodle bowls. There’s a vegan version featuring eggplant, local mushrooms from The Mushroom Guys and miso tofu; a roll filled with hibachi-grilled gai yang (Thai-marinated chicken) and crisp chicken skin; and a standout roast pork banh mi, marinated in fermented red bean for a funkier, richer flavour profile.