Marrickville Pork Roll, the tiny bánh mì shop which many claim is the best in Sydney, is taking over a second, bigger shopfront. It’s just up the road from the original and it will also serve its warm bánh mì using baguettes baked in-house. At the original a whole day’s worth of rolls is baked in the morning. At the new venue small batches of rolls will be baked throughout the day, so they will be hot and even fresher. “I've invested a lot in this because I want our customers to have the best rolls,” says Marrickville Pork Roll’s owner, Khiem Du.

The original store won’t change but the new site, which has enough room for a small amount of seating, will also serve a few of Du and his business partner and wife’s, Nga Huynh, home cooking. “I'll open a bit later,” Du says. “[I’ll cook] just one or two things to give people more variety to choose from at night.” His plan is to open until 7pm, but he’ll stretch it out until 10pm if there’s enough interest in dinner.

He’s not certain yet what he’ll make, but he’s thinking about rice paper rolls, Vietnamese beef stew (bò kho) and noodles with barbeque pork and spring rolls (bún chả). Marrickville Pork Roll will also make fresh juices and smoothies. Du says he’s considering doing ice coffee as well, but he wants to wait to see how the new store is received. “At the start it's very hectic, you don't want to add too many things. I'll stick with my mains and add more gradually.”

He’s talking about the general frenzy that comes with opening any new venture, but considering the original shop’s cultish popularity, it won’t be a surprise if it blows up. “I never imagined we'd be this popular,” Du says. “Honestly, I just opened it with my wife to earn a living. I don’t know why we've been popular. I've been blessed.”

Marrickville Pork Roll’s second shop will be opening on April 16 at 362 Illawarra Road.

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