Marrickville Pork Roll
Mothers with prams, office workers in suits, uni students in sneakers – all walks of life – line up here for the same thing: bánh mì, the Vietnamese namesake of Marrickville Pork Roll. It's been this way since 2008.
With more than 10 ingredients to choose from for that pivotal crunchy, white bread roll, you’ll get any variation you like on hot pork, cold pork, paté, mayonnaise, fresh and pickled vegetables, all with a good kick of chilli.
Khiem Du, who runs the Marrickville store and their newer Ashfield store with his wife Nga came to Sydney from Vietnam when he was eight years old, Nga when she was in her teens.
Perhaps it’s the bread from the Bankstown Bakery, or maybe it’s the ratio of Nga’s fillings. It could even be the atmosphere in Marrickville that contributes to the perfect bánh mì.
Even queuing is all part of the experience, particularly given that the line moves quickly and rarely lasts for more than 10 minutes at the busiest times.
The message is simple: choose one thing and do it very well.