Sandwiches with dipping sauce have been found in Melbourne for years. Mexico’s popular quesabirria really took off here in 2021. And, earlier this decade, we saw an obsession with Chicago’s famous Italian beef, largely fueled by the jus-dipped sanga’s prominence on season one of The Bear. Now, another dippable sandwich is taking off at Richmond’s May Bakes. The pho sandwich – or “pho wich” as it’s been nicknamed – is a take on the classic French dip, according to Van Son “Steve” Nguyen, who opened
the bakery and cafe with his wife, Diep Anh “Cassie” Tran, in December. Sandwiches dipped in pho, sometimes called “pho-rench” dip, have been floating around online for the past couple of years. But where the online versions tend to use a soft white sandwich roll, May Bakes’s “pho wich” is done on the bakery’s signature shio pan, or Japanese butter rolls. The shio pan is made on-site, and has a sturdy crust on the outside and soft strands of dough, subtly sweet from butter and
milk powder, on the inside. The roll is similar to a Vietnamese baguette, Nguyen says, “but has more flavour”. It’s spread with pork pâté – made in-house using a recipe passed down from Nguyen’s mum – before being filled with fall-apart tender bo sot vang, a northern-style stew of beef braised in red wine and spices. “Back [in North Vietnam], red wine-braised beef is served with pho,” says Nguyen. In place of pho’s typical bounty of herbs, bean shoots, pickles and condiments, the “pho wich”
comes with seasonal pickles and a house-made fermented chilli sauce. Crucially, there’s a cup of northern Vietnamese pho broth, which Nguyen says is slightly richer and more concentrated than that found in other regions. The sandwich is perfectly sized for a clean dunk. But whether the “pho wich” will reach the same level of popularity as its broth-soaked predecessors is yet to be determined. May Bakes24/2–6 New Street, Richmond0452 461 595 Hours:Mon 8am to 3.30pmWed to Fri 8am–3.30pmSat & Sun 8am–3pm @maybakes.melb
May Bakes, pho wich, pho sandwich, French dip, shio pan, Richmond Melbourne, dippable sandwich, northern Vietnamese pho broth, bo sot vang, fermented chilli sauce, pork pâté
Dunk food is undefeated lol. If it’s got broth in a cup I’m in.
So it’s like a French dip but… with pho? Idk I feel like people just keep rebranding the same sandwich. Also Richmond? I thought that was in Texas not Australia.
“Pho-rench” dip is gonna end friendships. But I saw the headline and thought it was like they’re turning the whole street into a dunk zone?? Like kids are just gonna be splashing broth everywhere.
The shio pan thing sounds fancy but it’s really just a roll right? If it’s pork pate + beef stew + fermented chilli it’s probably good, but why do they need the cup of broth too, that’s gonna make a mess. I read this and now I want The Bear Italian beef vibes but pho style. I’ll probably try it once and then complain it’s too salty like everyone else.