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. And what was once a tiny takeaway nook on Illawarra Road has since expanded to a burgeoning banh mi empire, with locations in Darling Square and Circular Quay.

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.

Perhaps it’s the bread from the Bankstown Bakery, or maybe it’s the ratio of fillings. Or maybe it's because every massive roll here will get you a jangle of change from a $20 note. 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.