Bánh Mì Arrives in Valencia: A New Vietnamese Street Food Concept by Ma Khin and Steve Anderson

Eleven years ago, Ma Khin was a pioneer in opening a window to Southeast Asian cuisine in Valencia. At the time, international cuisines were not yet widespread, and its proposal quickly became a benchmark for what they themselves define as Decolonial Food, or a cuisine of cultural encounter. Today, that same spirit of travel and curiosity gives way to a new adventure: Bánh Mì by Ma Khin, their new Vietnamese street food brand. A project once again led by Steve Anderson, a longstanding figure in the city’s food scene, located right next door to Ma Khin on the ground floor of the central Mercado Colón. Like any younger sibling with a rebellious soul, it’s a laid-back proposal, available for take-away or to enjoy outdoors on the terrace.

With this opening, the Ma Khin team expands its gastronomic universe with a brand that radiates youth and revolves around bánh mì—the iconic Vietnamese sandwich—as well as salads, homemade desserts, and artisanal drinks, all prepared in-house. While it shares a spirit with the original restaurant, it’s not a mere extension, but rather a concept with its own voice and identity. A concept that kneads Ma Khin’s traveling soul and reshapes it in a new form: irreverent and bold.
Bánh Mì by Ma Khin is open every day with continuous service: Monday to Thursday, from 12 pm to 11 pm; Friday and Saturday, from 12 pm to midnight; and Sundays, from 12 pm to 5 pm. The average ticket is around €15. For those seeking a more affordable option, they also offer a set lunch menu for €12, which includes a bánh mì or salad, a drink, and dessert.

Behind Bánh Mì and the Ma Khin universe stands Steve Anderson, a British chef and restaurateur of Burmese roots who has been based in Valencia for over three decades. He arrived in 1991 and has been a well-known figure in the local hospitality industry ever since. He founded and ran the legendary restaurant Seu Xerea, followed by Ma Khin Café in 2014—an homage to his Burmese great-grandmother—and the now-closed Baalbec, which focused on Levantine and Eastern Mediterranean cuisine. With every project, Steve has upheld a deeply personal vision of gastronomy as a meeting point between cultures, memories, and geographies. Now, Bánh Mì will mark a new chapter in that story: “I think it’s a concept that resonates well with the local tradition of the sandwich, which is so deeply rooted in Valencia. In essence, it’s a meeting point between a local custom and a faraway tradition.”

The Origins of Bánh Mì

The bánh mì as we know it today was born from a fusion between the French baguette—a direct legacy of Vietnam’s colonial period—and the local flavors of Southeast Asia. After European bread was introduced to Indochina in the 19th century, Vietnamese locals quickly adapted the format using ingredients from their own pantry, such as pickles, cilantro, fermented sauces, and marinated meats. The result was a tasty and affordable street sandwich that symbolizes cultural exchange. In this sense, it perfectly embodies the philosophy of Decolonial Food: a way of understanding cuisine as a space for dialogue between different food cultures.

Staying true to this idea, at Bánh Mì by Ma Khin, each recipe starts with a Vietnamese base but is built using local ingredients. The result is a varied selection, such as:

🍽️ Satay chicken with classic peanut and coconut sauce, pâté, fresh cucumber, pickled carrot, pickled daikon, cilantro, and basil.
🍽️ Cuttlefish and tom yum mayo with herb butter, pickled cucumber, pickled carrot, dill, and basil.
🍽️ Char siu pork belly, served with pâté, fresh cucumber, pickled carrot, pickled daikon, cilantro, and basil.
🍽️ Marinated tofu, a vegetarian option, with eggplant pâté, pickled carrot, pickled daikon, cilantro, and basil.
🍽️ Vietnamese meatballs, accompanied by sweet chili mayo, herb butter, pickled cucumber, pickled carrot, dill, and basil.

In addition to the sandwiches, the offering includes fresh salads made with seasonal ingredients, homemade Vietnamese desserts, and artisanal drinks such as mango or coconut lemonade. All served in a fast, affordable format, available for take-away or to enjoy leisurely in the outdoor seating area.

Considering the ecosystem around Mercado Colón, Bánh Mì also offers a €12 daily menu that includes a bánh mì or salad, a drink, and dessert—ideal for those who work or study nearby, or anyone taking a break while exploring the city.

The experience is completed with a space that invites you to travel without leaving Valencia: Vietnamese lanterns honor its roots, while various decorative elements recreate the lively ambiance of Saigon’s eclectic street markets and food stalls.

Bánh Mì has arrived in the city with the appetite of someone who knows they have much to say. It builds a bridge between Valencia and Vietnam, between Saigon and the Ensanche neighborhood. Because although its roots run deep in Southeast Asia, its gaze already meets that of the terreta. And one thing Steve and his team are sure of is that cuisine is permeable—it is nourished by its surroundings. “I decided to launch this project after several trips to Vietnam,” he explains. “Now that Ma Khin is well established, I wanted to explore a more relaxed concept, something aimed at both regulars of the restaurant looking for a different option, and those simply wanting a good meal while exploring the city.”

And Bánh Mì has come precisely for that—to soak up the flavors, products, and customs of its new home. In the dialogue between what it brings and what it discovers, it forges its own voice: bold, streetwise, and ready to become part of the city.