Bánh Mì Phương 18 now occupies the former premises of Jenkins Cake Shop, once known for D’s nostalgic childhood favourite—the walnut cake. Although we do not frequently visit Bankstown, it was V who introduced us to this spot, having been so impressed by their bánh mì that she returned the very next day for more.

Thịt Chả ($7.00, pork roll)

The bread roll struck an excellent balance: crisp on the outside with a light, airy interior, providing structural integrity without being overly doughy. The standout element was the pork hock, which was exceptionally well-seasoned—more so than at other vendors visited to date. This produced a richly savoury, meaty profile. While sauce is typically omitted to avoid sogginess, in this case a thickened sauce was used specifically to preserve the bread’s crispness, allowing the roll to remain light and intact throughout.

However, the salad components were less successful. There was insufficient pickled carrot, and the cucumber and daikon lacked the thickness and acidity required to balance the richness of the meat. To its credit, the roll included a generous amount of coriander, which added freshness. While the meat-to-salad ratio at Marrickville Pork Roll remains preferable, the texture of the bread and seasoning of the meat here were superior.

Thịt Heo Quay ($8.50, crispy roasted pork belly)

The roasted pork belly delivered impressive crackling — deeply crisp and audible — paired with bread that remained light and crunchy. The pork itself was well-seasoned and richly savoury, arguably more so than at Marrickville. Yet again, the salad proved underwhelming: minimal pickled carrot and daikon without sufficient tang. Consequently, the roll leaned heavily into savoury territory. The thickened sauce enhanced flavour and prevented sogginess but muted the freshness a more robust salad could have provided.

For those who favour meat-driven, umami-rich flavours, however, this was highly satisfying.

Nem Nướng ($9.50, pork skewer)

This roll featured a very generous portion of grilled pork skewer meat, juicy and well-seasoned with a savoury sauce. The meat’s texture was excellent, though the large pieces made the roll difficult to eat neatly; smaller cuts would have improved manageability. The salad, however, was vibrant and balanced — fresh, crisp, and well-pickled — with coriander and spring onion blending harmoniously. The bread remained crisp, rounding out a satisfying and well-composed roll.

Xíu Mại ($8.50, meatballs)

The pork and prawn meatballs were soft, moist, and aromatic, seasoned in a distinctly Vietnamese style — possibly with lemongrass — and paired with a savoury sauce that tied the flavours together. The looser texture made the roll slightly messy to eat but also more cohesive overall than the nem nướng version. The tender meat combined effectively with the crisp pickled vegetables, coriander, pâté, and Vietnamese-style mayonnaise for a balanced and texturally engaging experience.

Bánh Mì Phương 18 excels in bread texture, thickened sauce and meat seasoning, particularly for those who enjoy savoury-forward profiles. While the lack of balance from the pickled vegetables detracts slightly from the overall execution, it remains a strong contender in the Sydney bánh mì scene.

Phương 18 is located at Shop 1, 335 Chapel Rd, Bankstown NSW 2200.