Here we go, another ol' favourite that I blogged about a long, long time ago (just like yesterday's Phnom Penh post). In the meantime, I've visited Ba Le plenty of times but never felt the need to blog about it again (even after the installation of their own oven). However, after visiting quite a few Banh Mi joints in the GVRD, it was only natural that I come back to the well for a comparison. For those who haven't been to the place in awhile, it has doubled in size and yes, they baked their own baguettes now. Pricewise, they are only slightly more than before.
I decided to order 3 subs starting with the classic Cold Cut (Special, Dac Biet or whatever they call it). As much as people have lamented the change in bread, I found their in-house baked baguette decent being light and airy with a pronounced crunch. Although the amount of meat in the sub was not substantial, it was enough while I could taste the pate. Probably not my favourite Banh Mi in town, but good nonetheless. I gave the Shredded Chicken a try too and upon eating it remembered why I rarely order it. The chicken was somewhat stringy and dry with very little flavour. Fortunately, there was enough butter mayo to provide some moisture. Moreover, the pickled daikon and carrots helped add some needed flavour.
Lastly, I had the Meatball Sub which was decent with moist ground pork which had a good amount of sweet onions. Good but I personally prefer the one from Au Petite more. Naturally, the best Banh Mi in town is highly subjective. It could range from Tung Hing to Kim Chau and then some, but the Banh Mi at Ba Le continues to be a reliable option in the GVRD.
- Still one of the better ones in town
- Bigger place and they make their own bread now
- Skimpy with the filling
- The parking lot just plain sucks