Banh Oui

Hey all! Our Instagram was hacked yesterday and believe it or not, is being held at ransom. We’ve started a new Instagram , but have yet to update and add photos! Would love your pre support in building back our audience 💪🏼. Thank you!!!!

Tucked away in the heart of Hollywood, you wouldn’t necessarily expect a culinary haven with house-made pickles, pâté and bonito chili crunch, BUT, alas, enter .

Banh Oui started as a simple concept focused on banh mi, but during COVID, it took on a larger culinary identity. Yes, we still do our version of a banh mi!

But expect to find a whole lot more on our menu that celebrates the diverse palate of Los Angeles!

testing again for some menu change ups! This one here is inspired by a recent trip to Puebla, where I ate a breakfast torta on the side of a highway at 4am in what felt like 20 degree F temperature 🥶 !

Pictured here is best described if Japanese curry pan met a Mexican breakfast torta. We’re using our chicken katsu, but thinking of testing with a pork cutlet instead. Thoughts?

From bottom to top: curried potatoes, katsu, roasted poblano, pickled Fresno and sesame aioli.

Steak Banh Oui 🥩

We order 2 to 3 large top rounds a week because you guys love this so much! To save on cost we break it down ourselves and marinate in black pepper and sesame oil. Top round is a fairly lean cut of beef, and works beautifully with our buttery pâté.

Being a young cook in LA, kitchen would often finish late and be hungry, so Korea Town became our after hours playground. I love Korean BBQ, but I really love the salt, pepper and sesame oil dipping sauce they serve alongside pickled daikon and other banchan.

This steak is my tiny ode to the many meals spent in Ktown as a young aspiring cook.

Banh Oui Burger 🍔

I love a good burger, and while a smash burger is delicious for all its crispy bits, our 8 ounce beef blend gets that same crispy crust but a whole lot more body.

I was inspired by a beef herb salad I had in dtla’s Little Sister restaurant and a 💡 hit! They used a sweet and sour dressing to play off the sear of their sliced beef and topped the dish with a gang of fresh herbs.

All we did was change the format of an already genius flavor combination by making a burger. True to fashion, we smeared some pâté on the buttery bun, added some fresh texture with a chunk of iceberg lettuce and paid homage to the classic flavors of a California burger ( ) with caramelized onions.

There’s a lot of love and inspiration in this burger and def worth a visit to our humble abode in Hollywood.

Almost 7 years ago, served its first pork belly banh oui and 7 years later, it’s still the most popular menu item ordered daily!

I may never tire of eating this incredible sandwich because the natural fattiness of the pork is evenly matched by the strong vinegar of the pickled carrot and daikon. Unlike traditional banh mi, our carrot and daikon pickles are more tart because my palate favors acid and salt to sugar.

Instead the natural sweetness from the carrot, fresh mint and slightly sweet and spicy pickled Fresno chili aid in creating balance to what I consider one of the best bites in the sandwich world!

Banh mi is Queen in my humble opinion. Crunchy, light, salty, tart, sweet, bright, spicy, fresh, aromatic, fatty and colorful.

My kind of sandwich.

We started with sandwiches, but our 2020 born Shredded Cabbage and Pickle Salad has quickly become a category on its own.

I grew up eating tofu and love the texture and versatility of it. I can eat a bowl of these white peppered seasoned fried tofu bites, but alas, the pucker worthy pickled carrot and daikon and crunchy cabbage balance out the entire mouthful.

If you know me, I can wax poetic about the importance of each bite in one dish, and this here salad offers it all: flavor, texture, and a feast for the eyes 👀

We started with sandwiches, but our 2020 born Shredded Cabbage and Pickle Salad has quickly become a category on its own.

I grew up eating tofu and love the texture and versatility of it. I can eat a bowl of these white peppered seasoned fried tofu bites, but alas, the pucker worth pickled carrot and daikon and crunchy cabbage balance out the entire mouthful.

If you know me, I can wax poetic about the importance of each bite in one dish, and this here salad offers it all: flavor, texture, and a feast for the eyes 👀

Thank you for highlighting not one but both our chicken sandwiches!

Our newest addition to the menu:

Crunchy Cucumber Salad with chili, peanuts, bonito, lemon and mint

Crispy Smashed Potatoes
Our favorite smashed and fried Yukon potatoes 🥔 from T&D Farms tossed in Parmigiana, dried oregano, chili flake and fresh garlic. Served with our house dill aioli. Cozy food. 🪵

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Working on a new Banh Oui sandwich this week! Not giving too much away, but there’s Mortadella and Spicy Capocollo involved!
Stay tuned for availability!

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Your Tuna Melt is waiting 🥪

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Nothing better than a big bowl of Garlic Shrimp Noodles. 🧄 Oyster sauce, Basil, Scallion, House Chili Crunch 🌶️
New to the menu!

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New year, new menu item! ✨
We’re introducing a new shrimp dish next week.
Chipotle Shrimp Tostadas with Aguacate, Mango Salsa and Ginger Nuoc Cham
Every bite layered with intense flavor and crunch.

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Happy New Year from the Banh Oui team! ✨
So grateful for this past year and all the incredible people who have walked through our doors! You have become more than our customers… You’ve become our family and friends.
Here’s to a stellar 2023! 🥂

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Furoshiki are traditional Japanese wrapping cloths that are a beautiful way to present a gift in an eco-friendly way. 🌸
Each “Experience Through Taste” gift basket comes with its own unique recyclable cloth and everything you see below! 👇

• Organic Chicken Liver Pâté (6 oz)
• Chili Crunch (6 oz)
• Cham Churri (6 oz)
• Japanese Curry Roux (6 oz)
• Fermented Fresno Hot Sauce (10 oz)
• Pickled Fresno Chili (12 ounces)
• Bread and Butter Pickles (12 oz)
• Marinated Cows Milk Cheese (12 oz)
• Set of Banh Oui Magnets

Go to the link in bio to order ⬆️

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It’s that time of year! When big bowls of gooey Miso Macaroni & Cheese are here to warm your belly. Miso, mozzarella, bechamel & Parmesan. This is a seasonal special so get it while you can! 🧀

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She’s a beauty! Original Fried Chicken Sandwich sitting pretty and saying hello!

Angeles

Have a Banh Mi holiday party with our Banh Oui Kit!

Makes 6 sandwiches:
• Organic Chicken Liver Pâté (6 oz) 🐓
• Chili Crunch (6 oz) 🌶️
• Pickled Fresno Chili (12 ounces) 🌶️
• Pickled Carrot & Daikon (1 quart) 🥕
• French Rolls (6 pieces) 🥖
• Set of Banh Oui Magnets
• Comes with instruction/recommendation card
(herbs and cucumber not included)

Available now!
Go to the link in bio to order 👆

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I am beyond proud and impressed by Life & Thyme’s ability to gather the group of creatives they did to throw an epic 10 year anniversary party!

To those who came and supported, THANK YOU, and to those who were there in spirit, there’s always next year….I think!

Grateful to be included in this incredible group of minds and looking forward to 2023 now that we’ve gotten a glimpse of 2050.

Antonio Diaz | Life & Thyme
Rebecca Roland | Life & Thyme
David Wynn | kodō
Yuji Tyler | kodō
Alex Kohsuke Suzuki | kodō
Christina Ko | Ganchic
Justin Min | Hanchic

photos:

BANH OUI has a new look!
But we’re still all about fresh ingredients and the bright, eclectic flavors of Los Angeles.

Experience through taste! ✨

Chef Casey Felton of Banh Oui along with Chefs Alex Kohsuke Suzuki (Kodo), Justin Min (Hanchic) and Christina Ko (Ganchic) will explore the street food of a futuristic Los Angeles on November 15th to celebrate 10 years of Life & Thyme.

Give way to an immersive Night Market experience where there will also be soju sipping with and a few late night surprises. 🌑

Life & Thyme Night Market
Where: kodō, 710 Santa Fe Ave, Los Angeles 90021
When: Tuesday, November 15th | 8pm - 1am

Tickets available at

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photo
sponsor .jinro

Life & Thyme is celebrating 10 years and this crew right here has worked hard to put together something super special!

Join Chefs Casey Felton (Banh Oui), Alex Kohsuke Suzuki (Kodo), Justin Min (Hanchic) and Christina Ko (Ganchic) at an immersive Night Market experience looking towards the future of food in Los Angeles.

Life & Thyme Night Market
Where: kodō, 710 Santa Fe Ave, Los Angeles 90021
When: Tuesday, November 15th | 8pm - 1am

Tickets available at

Japanese Curry Fries 🍟 🇯🇵 🍛

Winter is coming. Get yours.

is coming up, so Chef Casey of banh oui worked with Magazine to come up with 2 new sandwich recipes. Lighthouse is a Japanese publication available in several different cities on the west coast and in Hawaii. 🗺️
Scroll through to see Chef ’s hand-held creations: Honey, Taleggio & Truffle Grilled Cheese Sandwich and Shredded Chicken Torta Sandwich ✨🥪✨
“Wich” is your choice❔

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Thank you Eater LA ! Honored to be included in your “4 Restaurants to Try This Weekend in Los Angeles!” editor’s list.

“Head to chef Casey Felton’a Hollywood restaurant, where seating is sparse, and try something from her LA-centric menu. Grin and bear the congestion or walk there after shopping at the Hollywood farmers market this Sunday. Order the pork belly banh mi-style sandwiches, roasted mushroom salad, burger, sticky wings, or the griddled breakfast burrito with tater tots, crispy pork belly, avocado, crema, cheddar, and scrambled eggs. Always be sure to check for seasonal specials, which at the moment are some lightly crispy elote fries with a lime wedge, a hint of heat, and dusted in cotija cheese. This deep-fried goodness will make the challenging parking worth the trek. 1552 North Cahuenga Boulevard, Hollywood.”
— Mona Holmes ()

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Eater