To make a great banh mi, a restaurant must have great bread, and Les Givral's, once a bakery in Paris and Saigon, certainly does. It has a thin, crispy crust and a soft inside that soaks up the juice from the meat, veggies and sauces. Les Givral's keeps it simple with the veggies — carrots, cucumber, half a fresh jalapeño and a whole heckuva lot of cilantro — which are a constant no matter which protein you order. The best meat option is the thit nuong pâté, loaded with chargrilled pork, a Vietnamese specialty, and a bit of pâté, which adds a creamy element to the spicy, crunchy sandwich. But be warned: This banh mi is so good, the line for a sandwich is often out the door.