Introducing: Banh Mi Boys, Queen West’s shiny new Vietnamese sub counter

By Gizelle Lau | April 3, 2012

By Gizelle Lau | 04/03/2012

The view from the front entrance (Image: Gizelle Lau)

When Banh Mi Boys opened—from early December to mid-January—it was an overnight sensation. Cheap and delicious Asian street food served by a band of brothers? It was like catnip to the assorted hipsters, foodies, bloggers and Twitterers, who couldn’t get enough. The place reopened last week after a two-month renovation hiatus, and it saw over 400 customers on its first day. Not surprisingly, there were lineups out the door.

Behind it all are the Chau brothers: David, Philip and Peter, whose parents opened Nguyen Huong Food Co., one of the original Chinatown banh mi shops, at Spadina and Dundas in 1986. Later, N&H developed an additional bakery and deli meat business as part of their growing enterprise. Now the sons—who are responsible for the family business—have decided to open their own shop, bringing a modern take to the traditional Vietnamese banh mi sandwich. The shiny and narrow space was designed by Peter Yip of TED Design International, with a theme of “old meets new.” Modern Chinese-style lanterns hang above glossy white tables, which are set against a barn board wall. Across from the open kitchen’s ordering counter, the wall is emblazoned with the bright black, white and red Banh Mi Boys logo.

On the menu, you’ll find 10 kinds of banh mi, including traditional grilled pork with lemon grass ($4.99), five-spice braised pork belly with Asian barbecue sauce ($5.99), meatball with tomato hoisin ($5.49), smoked pulled pork ($5.49), braised beef cheek with onion chutney ($5.99), duck confit ($7.49) and crispy squid ($5.99). Taco options (all $3.99) include squid, grilled chicken and kalbi beef, and steamed bao options (all $3.49) include five-spice pork belly and braised beef cheek. Then there’s the kimchi fries ($5.99), slathered in house mayo, spicy pulled pork, kimchi and green onions. Of course, if you want to actually try any of these, you’ll have to brave the considerable lineups.

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Duck confit banh mi with onion chutney, house mayo, pickled carrots, cilantro and cucumber ($7.49)

Banh Mi Boys, 392 Queen St. W., banhmiboys.com

5 thoughts on “Introducing: Banh Mi Boys, Queen West’s shiny new Vietnamese sub counter”

trilly says:

April 4, 2012 at 10:32 am

Since this place opened last week, I’ve been there 4 times. It is incredibly delicious, and if you skip the lunch hour rush, its a lot less busy later on. Great job BMB!
ryan says:

April 4, 2012 at 8:56 pm

while i’m sure the food is great – and i’m looking forward to trying, do you think the guys at burrito boyz are upset at the similar name?

i’d be.

there’s a million options out there for names… and these original-menu-developing cooks had to come to bat with such an unoriginal name… too bad.
alan says:

April 6, 2012 at 4:57 pm

maaaaybe if they were the Banh Mi Boyz you would have a case ryan. but even more so if these guys got into a fight and then started a separate restaurant Banh Mi Bandidos.

wonder if Big Boy would rather they called themselves Burrito Fellowz.
tim says:

April 6, 2012 at 8:12 pm

@ryan

No one else cares.
JaQ says:

August 17, 2012 at 12:05 am

AMAZING, so good, haven’t been disappointed yet, never leave without a side of Kimchi fries, we’ve been at least 6 times. Great fresh food for a great price. Place is always packed.