The banh mi I crave is the traditional variety - pate/mayo/cilantro/chiles/pickled daikon and carrots/cold cuts on a toasted french baquette/hoagie.
I've tried Ba Le, but their pate was not right all. There is a to-go booth outside a pho haunt on Wash Ave. that I've relied on, but the cold cuts are hit or miss. I also tried Pho Cali in Chinatown per a chowhoud rec, but they only served pork and beef banh mi (the pork was dry and useless).
Now that I've found the perfect pho at Pho Le on Wash Ave., I need the perfect banh mi to round it out. Any suggestions?