Gil's Thrilling (And Filling) Blog

Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 853 Restaurant Reviews, More Than 6600 Visitor Comments…And Counting!

Banh Mi Coda – Albuquerque, New Mexico

Banh Mi Coda, home of fabulous Vietnamese sandwiches

My former boss at Intel prides himself on consistently working “half days.” If you’re thinking you’d like a job where you work only four hours a day, you’ve misinterpreted his definition of “half days.” To him, half days is a literal term meaning twelve hours a day.  When most of us are done for after only nine or ten hours, he’s starting what he calls his “second shift.”  Very few of us have the stamina, initiative and especially the passion for what we do to work “half days.”

I know restaurateurs for whom half days (or longer) are standard six or seven days a week.  Because they spend so much time in their restaurants tending to the care and feeding of others, they tend not to eat there–when they make time to eat.  On their rare days off or when they’re able to make time for a quick escape, they like to visit their fellow restaurateurs, not necessarily to check up on the competition, but to be pampered and fed well.

The interior of Banh Mi Coda

Some restaurateurs would make great restaurant critics though they do tend to be overly “honest” when describing direct competitors, restaurants which serve the same type of cuisine they do.  On the other hand, if you’d like to know where to find cuisine that meets exceedingly high standards, ask your favorite restaurateurs where they like to dine, particularly with family.  If they’re effusive  about a restaurant, you should make it a point to visit soon.  It’s a good bet you’ll like it too. 

Nicole Villareal, the vivacious owner of Nicky V’s Neighborhood Pizzeria is a huge fan of the San Pedro Middle East Restaurant, quite possibly the very best purveyor of Middle Eastern delicacies in New Mexico.  In another example of a restaurateur with a great restaurant unabashed with praise for another great restaurant,  Torinos @ Home‘s dynamic Daniela Bouneau is positively agog over Budai Gourmet Chinese.

Coda Combo (Jambon, Headham, Vietnamese Ham, BBQ Pork, Pate)

Though she’d probably prefer most of my restaurant meals and words of praise be reserved for Torinos @ Home, Daniela emailed me a few weeks ago with a rousing endorsement for a restaurant she and husband Maxime discovered during a foray to the International District.  She admitted “Max and I were like kids last Saturday.  Oh my, so fresh and so good and very affordable, too.”  She then proceeded to recommend several dishes which struck her fancy.  Daniela has never led me astray, either at her fabulous restaurant or at one she’s recommended to me.

The restaurant which excited her so much is Banh Mi Coda, a Vietnamese bakery which specializes in banh mi, the sandwich fusion which melds the freshness of Asian ingredients and the culinary ingenuity of the French.  Banh Mi Coda is situated next door to Cafe Trang, separated only by a sprawling parking lot from Talin Market.  In a previous instantiation, Banh Mi Coda was named Lee’s Bakery (not to be confused with the California-based Lee’s Sandwiches) and was located on the west side of the commodious Cafe Trang complex.

Grilled Pork Banh Mi

When you enter the Lilliputian digs, your olfactory senses will experience the sensual delight of fresh, warm oven-baked breads and pastries.  As the intoxicating fragrances waft toward you, you’ll start to take in the visual aspects of your soon to be dining experience. Immediately to your right as you walk in are bold, color photographs of the eleven sandwich options, each foot-long banh mi seemingly not much smaller than the tiny eatery.  Indicative perhaps of the volume of take-out orders, Banh Mi Coda has only a handful of tables, none of which appear large enough to accommodate a one-person order much less lunch for two.  Culinary treasures are showcased under glass, the objects of much ogling and lust.

Your first visit should be reserved for the name on the marquee, a banh mi unlike any other in the Duke City, a sandwich Albuquerque The Magazine named one of the city’s 12 yummiest sandwiches in its annual Food & Wine issue for 2012.   The basis for any great sandwich is the bread into which sundry ingredients are cradled.  Fresh-baked, out of the oven into your waiting hands, twelve-inch French baguettes are the foundation of these banh mi.  Each sandwich includes pickled carrots and daikon, cucumber, cilantro, sliced jalapeño and Vietnamese mayo.  Even the deli meats used on these sandwiches are made in-house and are available for purchase by the pound.  The eleven sandwich options include two vegetarian choices: over-easy egg and tofu (also made on the premises).

Vietnamese Meatball Banh Mi

The French baguettes may resemble sub sandwich bread, but the similarity stops there.  Unlike the thick, doughy, pillowy bread proffered by the chains, these baguettes are crispy on the outside and have a soft interior.  Characteristic of banh mi, these sandwiches will never be accused of being overstuffed.  In fact, they look positively paltry compared to subs stuffed with lettuce.  The difference is in the profusion of flavors you’ll experience with every bite.  The ingredients are unfailingly fresh, crisp and moist.  From grilled pork and chicken to shrimp sausage and cold cuts, the “innards” of each sandwich are as flavorful as can be imagined.

21 July 2015: The Coda Combo (jambon, head ham, Vietnamese ham, BBQ pork and pate) is an excellent introduction to the delicious possibilities of a Vietnamese sandwich. If the aforementioned ingredients sound unfamiliar, if not daunting, fear not. Jambon is a wet-cured, boneless ham. Pate is a pork and liver spread. They–and the other ingredients in this combo–are absolutely delicious, and not just in an exotic, adventure-eating sort of way. The grilled pork banh mi, much like traditional Vietnamese grilled pork entrees, is redolent with the sweet spices of anise and cinnamon. Complemented with the sweet-savory-tangy pickled vegetables, it’s a wonderful sandwich.  Even if you’re a bit pusillanimous around piquant peppers, make sure your sandwich includes at least a few jalapenos.  They add more than piquancy. 

Green Chili Chicken Pate Chaud

10 February 2015: There’s a Lemony Snicket quote which might just be appropriate for Banh Mi Coda’s Vietnamese Meatball Banh Mi: “Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”  The photo on the wall depicts a baguette brimming with meatballs.  There aren’t nearly quite that many meatballs on the banh mi.  In fact, meatballs are rather sparse.  Perhaps that’s because a few meatballs go a long way.  Texturally the meatballs are akin to meatloaf, the soft, squishy inside, not the crusty exterior.  In terms of flavor, they’re a perfect foil for the other ingredients.  More savory than sweet, the meatballs are a wonderful filler for any sandwich.

21 July 2011: For a surprising combination of Vietnamese and New Mexican ingredients, the green chili (sic) chicken pate chaud is a must-have. Under glass, it resembles a German apple strudel, but this is far from a dessert offering.  As with banh mi, it’s a French influenced dish.  A homemade puff pastry is engorged with shredded chicken and green chili in a cream sauce.  The golden crust is light and flaky, the shredded chicken and cream sauce a delight and the green chili actually has bite.  Call this one a Vietnamese empanada and you wouldn’t get much argument from any New Mexican who tries it.

Pandan Waffles

21 July 2011: One of the items Daniela recommended most highly was the pandan waffle, wholly unlike any conception of a waffle you might have. Pandan is an herb with long green leaves. It not only imbues the waffles with a bright green coloring, but with a discernible flavor and aroma. Also prominent on the flavor profile is coconut milk. Pandan waffles are moist and don’t require syrup. They’re also surprisingly good.

10 February 2015: With all due apologies to the famous Frontier Roll, the Duke City’s very best anytime pastry may well be Banh Mi Coda’s fabulous Cinnamon Raisin Croissant.  While not crescent-shaped or as flaky as most, if not all, of the croissants you’ve ever had, it has the delicious properties of croissants at their best.  Tear into the spiral-shaped, sugar encrusted beauty and wisps of steam will waft upward toward your eagerly anticipating nostrils.  The insides are pillowy soft with melt-in-your mouth qualities and the sweetness born of raisins a plenty as well as sugar and cinnamon, but not too much of either.  If you’re tired of pastries so sweet that looking at them rots your teeth, you’ll love this one.

Fresh, Right out of the Oven Cinnamon Raisin Croissant

The premise that restaurateurs and chefs know where to eat wasn’t lost on the Food Network whose program “The Best Thing I Ever Ate” answers the question “where do food stars and chefs eat in their free time–when they’re paying.” It make sense that people who spend their lives obsessing about food during their half days or longer at the kitchen would know where it’s served best. Banh Mi Coda is one such restaurant.

Banh Mi Coda
230-C Louisiana Blvd, S.E.
Albuquerque, New Mexico
(505) 232-0085
LATEST VISIT: 10 February 2015
1st VISIT: 21 July 2011
# OF VISITS: 2
RATING: 23
COST: $$
BEST BET: Pandan Waffles, Green Chili Chicken Pate Chaud, Coda Combo Banh Mi, Grilled Pork Banh Mi, Vietnamese Pork Meatball Banh Mi

Banh Mi Coda (Lee's Bakery) on Urbanspoon

  • Anthony says:

    I’ve been consistently visiting this place for about a year now and I “discovered” the waffles about 5 months ago. I now always order a waffle and a sandwich and on some days I’ll put the sandwich meat into the waffle and just eat that. Yummers!

    July 26, 2011 at 10:34 PM
  • Anthony says:

    Also if you are searching for other excellent vietnamese food then you NEED to visit Kim Long on San Mateo near Mario’s. They have some great pork dishes.

    July 26, 2011 at 10:35 PM
  • Cornelius says:

    I was eating Coda sandwiches,,,, two at a time!

    July 28, 2011 at 5:17 AM
  • Michael says:

    My #1 choice for the Bahn Mi sandwiches is Bahn Mi, I send everyone I can there for a new experience. It is amazing how many people in ABQ & RR do not know about this wonderful part of Albuquerque.

    My #2 choice for Vietnamese sandwich is Viet Rice in Rio Rancho, the bread is larger there so I just order double meat and wow. Tommy serves it with peanut sauce, nice.

    Great job once again Gil!

    July 28, 2011 at 10:29 AM
  • whochacha says:

    this place is currently my favorite sammich shop in ABQ (well tied with Baggin’s i do suppose). I would personally go with the shrimp sausage banh mi or the lemongrass beef banh mi. great stuff!

    July 28, 2011 at 6:59 PM
  • D. Minjock says:

    I love Bahn Mi Coda. I discoved this place a few years ago, when It was Lee’s Bakery.
    The grilled pork bahn mi is my favorite. Don’t forget the bahn cam (sesame balls).
    The colorful chilled gelatin desserts are worth sampling, and the baguettes are mouthwatering!

    October 18, 2011 at 6:35 PM
  • Tom says:

    I hear they make their own baguettes. charcuterie, and even mayonnaise in house.

    June 22, 2013 at 10:43 PM
  • Joan says:

    You have to try their other goodies, too! The shredded green papaya and the various rice flour and rice dishes in the case are wonderful, too!

    February 11, 2015 at 9:24 AM
  • Di says:

    Love this place, but I’ve had to correct them 3 times, to date, to wash their hands and change their gloves when changing tasks. I hate to do that because as a customer it’s not my place to teach food safety, but that IS the City ordanance for handling ready-to-eat foods, by the way! You can’t be in the midst of fixing a sandwich, pause to answer the phone, take a drink of your beverage and then resume to fixing the sandwich all with the same pair of gloves!! This might be fine in your own home, but food safety for the public is a whole different deal. This place is off my list if their food safety doesn’t improve…sadly, though, because they do make the best (and the most convenient) banh mi and spring rolls in town.

    February 11, 2015 at 5:16 PM
  • AM says:

    This is one of my favourites! They mix mayo with butter, so it is richer. My usual is Tofu sandwich, their homemade tofu is so much creamier. Love this place!

    February 13, 2015 at 6:18 PM

Your email address will not be published. Required fields are marked *

*