Top Baguette’s small storefront in the Hanoi Plaza strip mall led to one of our better banh mi experiences. The bread was firm and didn’t have enough give, but the fillings were plentiful and excellent. BBQ Beef Sautéed with Lemongrass (Bo Nuong Xa – $2.75) was outstanding, with a nice char and an aromatic marinade that seeped into the bread. BBQ Pork (Heo Nuong – $2.50) could have used more pronounced flavor, but the meat was lean and tender. The vegetables were thick cut but fresh.

Top Baguette’s Avocado Shake (Giai Khat – $2.75) was too mild, and the ratio of dairy to avocado was out of whack.

Cho Cu lined every square inch of counter space with prepared food or groceries. The 10-year-old grocery produces exemplary sandwiches on crusty bread. Well, one exemplary sandwich. The incredible Spicy Meatball (Xiu Mai – $2.25) featured luscious pork meatball that oozed spicy orange oil. The spice was pretty ferocious, especially when paired with julienned jalapeño. BBQ Pork (Thit Nuong – $2.25) could have been better and hotter.

Cho Cu produced an excellent pate chaud with juicy pork and nearly caramelized onions. The pork meatballs were juicy, but too firm. However, they get style points for appearing on a stick.

Our final stop yielded a buttery baguette. Unfortunately the accompanying slab of casing-free beef sausage was cold and the sauce was sickly sweet. Slathered mayo didn’t help matters.