+
Melanie Wong | Dec 27, 201501:56 AM    

The "Grand Opening" banner has been flying on Story Road for a couple years already. Two weeks ago I finally made a point to stop in, my first visit to any of the Đức Hương Giò Chả locations. I loved the aroma of fresh baked bread when I stepped in the door. There were as many customers lining up to buy baguettes and rolls as sandwiches. The banh mi come in small or large sizes. The overhead menu features 16 different types.

I went with the grilled pork (banh mi thit nuong), $4 for large, mostly because it was #1 on the board. The bread is very good here with a decidedly crisp crust and very moist, chewy crumb. It's handled well with some of the core pulled out and toasted enough to warm but not harden the roll. The grilled pork itself was pretty average, not that tender and little charred character. Veggies were somewhat skimpy other than the four slices of jalapeño, which I considered excessive. Yet, I liked the beurre and the fresh baked bread and would come back to try a different type. I didn't know at the time that Đức Hương makes its own cold cuts and is known for its chả lụa. So a classic combo is probably in my future.
http://www.chowhound.com/post/good-so...

What are your favorites here?

Đức Hương Giò Chả Sandwiches
1020 Story Rd
San Jose, CA 95122
(408) 993-8001

More about Vietnamese beurre,
http://www.chowhound.com/post/home-bu...

    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

15 Canned Sardine Hacks for a Better Snack
Test Kitchen Notes

15 Canned Sardine Hacks for a Better Snack

by Chowhound Editors | If you're unsure how to eat canned sardines, we have some intriguing ideas for you. Usually tinned...

The Shocking Truth Behind the Triscuit Name Revealed on Twitter
Food News

The Shocking Truth Behind the Triscuit Name Revealed on Twitter

by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...

The Care & Feeding of Your Sourdough Starter
Guides

The Care & Feeding of Your Sourdough Starter

by Heather Reid | Sourdough is having a moment—many people are hunkering down at home and embarking on new projects...

How to Nail Your Next Virtual Happy Hour or Dinner Party 
How To

How to Nail Your Next Virtual Happy Hour or Dinner Party 

by David Watsky | Staying in is the new going out—at least for now—and we've some fun ideas for making the most of your...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.