Tucked into a small corner on the sidewalk of Hang Gai Street, just 300 meters from Hoan Kiem Lake, Linh's banh mi stall draws a steady stream of customers every morning.
Formerly located at the beginning of To Tich Street, the stall moved a few dozen meters to its current location following Typhoon Yagi in September 2024.
From 7 to 9 a.m. daily, lines of customers form to grab a quick takeaway or enjoy their sandwich on the spot.
Thanh Tung, an office worker on Le Thai To Street, a regular customer for more than 10 years, said he visits the shop 2-3 times a week.
Opened in 1979, the stall is one of Hanoi's oldest traditional banh mi still in operation today.
The current owner, 41-year-old Nguyen Thi Linh (L), took over the business from her mother-in-law in 2014 and has preserved the original bread recipe and sales methods.
"Since taking over my mother-in-law's business, the thing that makes me happiest is that I have always received support from customers," Linh said.
The traditional banh mi filling includes pate, sausage, char siu, butter, and pork floss, lightly seasoned with salt and pepper. All components, including chili sauce, are handmade fresh each day.
Among them, the most distinctive ingredient is the shop's signature "red sausage."
"The sausage is made from pork and pork skin, ground and steamed for five hours, along with a few family secrets. Once finished, it's thinly sliced using a machine," Linh explained.
The bread is sourced daily from a trusted bakery near Hanoi Railway Station and delivered in fresh batches each morning.
Before serving, it is warmed in a manual oven to ensure crispness and aroma.
A fully loaded banh mi costs just VND12,000. For those who want extra filling, options are available at VND15,000 or VND20,000. On average, Linh sells between 700 and 800 loaves each day.
Viet Anh, a customer from Hoang Mai District, said he always buys banh mi from the stall for its familiar taste and what he describes as "the cheapest banh mi in Hanoi."
Linh believed that preserving the traditional flavor is what sets her shop apart.
"Adding new fillings like many other places might drive away customers. People are used to the original taste," she explained.
Over the past 45 years, the sandwich stall has relocated five or six times, yet it has always remained in the vicinity of Hang Gai Street's sidewalk.
She also has no plans to move to a better location or open a formal shop because she wants to continue serving her loyal customers.
