Trang Bakery & Cafe — Restaurant in Melbourne

The food here is perefect. the crispieness of the bun really contrasts the explicit sence of smell that tingles in my throat. The food here is perfect. That is not a word I use lightly. In a world where every restaurant claims excellence, where every chef insists that their flavors are unmatched, and where every customer post online is tinged with exaggeration, I rarely find myself compelled to declare something truly perfect. Yet every time I visit this little food stall, tucked away on a busy corner street where the sound of scooters and chatter form the city’s heartbeat, I find myself returning to that word. Perfect.

The first sign of perfection doesn’t come from what I see, but from what I smell. As I approach, I am greeted by an aroma that has become both familiar and exciting — the smoky, savory fragrance of freshly grilled pork layered with the sharper, earthier scent of vinegar-soaked vegetables. It’s a smell that lingers in the air and clings to the edges of my clothes, a smell that has woven itself into my memory. There is always a hint of sweetness that rides on top of the richer pork fat, like a whisper of caramelized sugar, and it makes my mouth water before I even reach the stall.

Every day, without fail, the scent travels outward, announcing itself before I even turn the corner. It tingles in my throat, not in a way that irritates, but in a way that wakes me up — almost as though the fragrance alone has the power to stir my senses. The sizzle of pork fat on the hot grill merges with the sharp crunch of vegetables being sliced by skilled hands. There is rhythm in the preparation: the thud of a cleaver against the wooden block, the hiss of steam when freshly baked bread is pulled from the oven, and the soft chatter of the vendor greeting the next hungry customer.

When the food is finally in my hands, the first thing I notice is the bun. It is crisp on the outside in a way that feels deliberate, as if the bread itself has been designed for contrast. Each bite begins with a crackle that breaks apart beneath my teeth, revealing the soft, airy interior. The crispness doesn’t overpower; rather, it makes space for what comes next. Inside, the bun holds together an orchestra of flavors — grilled pork, pickled carrots, fresh cucumber, and, most distinctively, pig intestine.

The pork is always cooked to perfection. Thinly sliced, it carries both smokiness from the grill and tenderness from the marinade. Each piece is seasoned with just enough salt to sharpen its natural flavor, but never so much that it overwhelms. The fat melts into the bread, creating a richness that pairs beautifully with the vinegar-soaked vegetables. The carrots add both a crunch and a brightness, their orange strips carrying a tangy sweetness that cuts through the heaviness of the meat. The cucumber provides a fresh coolness, its watery crispness cleansing the palate between each savory bite.

And then there is the pig intestine. This is the part that sets the dish apart for me, the detail that transforms it from simply good to utterly unforgettable. Pig intestine is not an ingredient that everyone would embrace without hesitation. For some, it carries connotations of the unfamiliar, perhaps even the undesirable. Yet here, it is prepared with such care and skill that it becomes a delicacy. Its texture offers something wholly different from the smoothness of pork meat: chewy, slightly resistant, but deeply flavorful. The marinade seeps into it, intensifying its earthiness and making it the hidden star of the dish. When paired with the crisp vegetables and the soft bread, it creates a layering of textures that keeps every bite...

Trang's is featured in Urbanlist's top 10 Banh Mi in Melbourne, and it is close to where I live, so it's my local. For context: I LOVE BANH MI, and I have tried Banh Mi in Sydney (Alex and Rolls, Marrickville) and Perth (Bunn Mi in Subiaco).

So why only 3 stars? Because frankly, the Banh Mi is nothing to write home about. The bread here is "okay", the crust isn't especially crusty, and the inside is thick and not as good as Sydney or even Perth. There is hardly any pate, and they are stingy with the meat. On the plus side, the staff are friendly, the carrots are nicely pickled, and the sauce does not drip all over the place.

These guys need to lift their game. Better buns, more pate, offer an option to add more meat. I really want to see them do well. I will come back and revise my review if...

Today I bought their famous crispy pork banh mi and felt disappointed with what I got. Despite adding crispy pork for $3, I was surprised when the pork that is supposed to be crispy, was charred and hard to chew. As soon as I got home, I opened the bun and found that the most of the meat was just the charred part, not a single crispy skin was in the bun. I ended up eating only the bun & coleslaw. For banh mi lover like me, the crispy skin is the most important part. The shop was not even busy. I think, the staff just fill my banh mi with left over charred pork meat that is supposed to be...