Vung Tau. July 1968. I had my first leave and my first bánh mì. The bread was like the best fresh crusty baguette and the salad vegetables were crisp and Mekong crunchy with those famous Vietnamese fresh herbs and, yum, lashings of salty roasted pork splashed with nước mắm sauce. Easily the best roll sandwich I’d ever tasted in all my 21 years. Whenever I went to Vung Tau on leave it was the first most important thing I’d do … bánh mì. My mouth still waters after 50 years.
– Michael Hewitt-Gleeson, Founder, Vung Tau SOT