The bread is what does it. It's a long-held theory that whatever else a banh mi has, it must have a Vietnamese baguette. I've eaten the sandwich a couple dozen times now and the baguette is really the main draw, always crisp, almost brittle, on the outside and light and airy inside—lighter than an ordinary French baguette. That texture makes it the perfect vehicle to hold up under the fillings while also helping to soak up their flavor. It comes with pork belly, which like the bread is both crisp and chewy. On top of that is the pickled vegetables and cilantro—and an over easy egg.