Australian tourist Shane Moxom spent seven days travelling in Ho Chi Minh City, and during that time he did not miss a single breakfast of banh mi.
From roadside carts to small alleyway shops, he said every loaf offered a different flavour, but all shared one thing in common: he could not stop eating them.
“I have eaten banh mi every day for a week and never got bored,” Shane said. “Vietnamese banh mi is completely different from anything I have had in Australia.”
His favourite is the traditional pork banh mi, with its rich filling, fragrant ingredients and balanced combination of flavours that make every bite satisfying.
According to Shane, the appeal lies not only in the taste but also in the variety. Each shop has its own version, from ingredients to sauces, creating a constantly new experience.
Shane Moxom ate banh mi for seven consecutive days while in Vietnam without growing tired of it (Photo: Moc Khai).
For him, searching for a good banh mi in Ho Chi Minh City is as exciting as any food journey. Although he cannot remember the name of his favourite shop, he often returns to a familiar place in District 1 because, as he put it, “one bite and you remember it forever”.
“In Australia, we do not have so many choices. In Vietnam, every banh mi shop offers its own style, and that makes it really interesting,” he said.
His love for banh mi also led him to the fourth Banh Mi Festival at Le Van Tam Park in Ho Chi Minh City, where he hoped to continue exploring new versions beyond those he had eaten throughout the week.
This year’s Banh Mi Festival brought together 150 stalls offering a wide range of banh mi varieties (Photo: Moc Khai).
French visitor Emma Russ, who has worked in Vietnam for more than two years, said banh mi had also become a regular part of her weekly routine.
She said she eats it almost every week and especially enjoys grilled beef banh mi because of its strong and appealing flavour.
“What makes Vietnamese banh mi special is the harmony of the ingredients,” she said. “From vegetables and meat to the sauces, everything is balanced and creates a unique flavour that is hard to find elsewhere.”
An ice cream banh mi priced at VND 40,000, or about USD 1.55, on sale at the Banh Mi Festival (Photo: Moc Khai).
Compared with bread in France, Emma said Vietnamese banh mi feels more colourful and varied, making it attractive not only to locals but also to international visitors.
Even before the official evening opening of the festival, Le Van Tam Park was already crowded in the early afternoon, with long queues forming under the summer heat.
Timur, a Russian visitor, tries ice cream banh mi at the Banh Mi Festival (Photo: Moc Khai).
Russian tourist Timur, who has spent four months travelling in Vietnam, said he was surprised by how diverse the dish could be.
“In Russia, people usually eat simple black bread. In Vietnam, white bread can be combined with so many ingredients, from savoury to sweet. I was surprised that one dish could be so versatile,” he said.
At the festival, Timur was particularly excited to try unusual versions such as ice cream banh mi.
The contrast between the crispy bread and the cold ice cream created what he described as a strange but enjoyable experience.
“It is very creative and also very delicious,” he said, adding that he finished the entire sandwich despite the hot weather.
The Banh Mi Festival also featured games and lively competitions (Photo: Moc Khai).
The Banh Mi Festival 2026 runs from April 23 to April 26, from 8 am to 10 pm daily, offering a vibrant mix of culinary and cultural experiences.
