MIAReview
photo credit: Rami Sabban
Benh Mi
This spot is Permanently Closed.
Before Benh Mi was a South Beach restaurant with a real cash register, it was a pandemic pop-up run out of Benjamin Murray’s kitchen. And it took very little time for the laid-off Miami chef’s bánh mì meal kits to earn the kind of following we usually only see in the world of very expensive sneakers. This was because his sandwiches were delicious, easy to make, and, by that point in the pandemic, most of us had burned through all our first, second, and third-tier TV shows.
But today, Benh Mi stands on Española Way as both a testament to the power of a good sandwich, and the home of the best bánh mì in Miami.
photo credit: Rami Sabban
There are a handful of bánh mì options on the menu at this small shop, with versions centered around a cheesy egg omelette, char siu mushroom, fried chicken, roasted pork, and short rib. And if you come here without getting one, you have made a large mistake. Everything about the bánh mì is just perfect - the bread is crunchy on the outside and soft on the inside, and the sliced veggies and herbs play their role without overwhelming the flavor of the main ingredient. There’s more good stuff on the menu too, like crispy waffle fries, green papaya salad, and rotating ice cream from Frice. But all these dishes should be sitting next to at least one bánh mì.
Benh Mi looks and feels like a takeout restaurant, but there are a few outdoor tables and indoor stools good for solo dining or small groups. It makes this place a great spot for a quick lunch, fuel between bar-hopping, and an essential snack pit stop before (or after) a day at the beach. But, regardless of your situation, the reason to come to Benh Mi still isn’t all that different from when Benjamin Murray was selling these out of his kitchen: you are simply in the mood for Miami’s best bánh mì.
Food Rundown
photo credit: Rami Sabban
Street Fries
photo credit: Rami Sabban
Green Papaya Salad
photo credit: Rami Sabban
Xtra Crunchy Fried Chicken Bánh Mì
photo credit: Rami Sabban