In my post on revisiting A-Chau and Avian, "FOY" Franklin asked if I'd be doing a post on K Sandwiches, or as he calls it "De-K Sandwiches". Funny thing, but I had just revisited a couple of days before. Funny thing, though Cathy has done a number of posts on K Sandwiches over the years. I've only posted on the place once, nearly 20 years ago! Yeeesh…. My reason being that I've found the product at K to be not to my liking. I've had banh mi from there several times since; mostly takeout when our offices were in Serra Mesa and Kearny Mesa, but still hadn't really enjoyed the banh mi. But I felt it was time to head on back. Especially since I had been doing my "rounds" of banh mi shops in recent months.
The parking lot was quite busy on this day and the shop bustling with customers.
There was a short line to order….I quickly noted that other than the employees, I was the only Asian in the place? The folks manning the counter were quite cheerful.
I ordered the Pate Cha Lua ($7.25). I got a chuckle thinking about RD's comment on my recent post on Paris Sandwiches recalling the price of a banh mi a K being $1.99. Those were the days!
Even though K bakes their own baguette, I had never been a real fan of their bread which I'd found to be on "mealy" side. On this day, it was better than what I recalled, though still lacking in the yeasty end of the flavor spectrum and over baked and on the harder side.
The fillings were done haphazardly. Thin slices of cha lua are fine with me; it's all about proportion. In this case the thin slices of cha lua are lining the top and bottom; except that slices are missing from the bottom third of the sandwich. As expected, no cucumber. Hardly any pickled radish and carrots. Ditto the pate. There was one slice of jalapeno locted at one end of the banh mi. The cilantro was mostly stems.
In my opinion, a very poorly made banh mi. Kind of sad, since this is a family run operation, though "FOY" Vi mentioned that the family learned how to make bread from the owners of Lee's and were going to open a franchise here. But decided to open their own shop instead.
Really not my top choice in the area when I want a banh mi; though they are super popular and bustling. And they've lasted nearly 20 years so they must be doing something right.
K Sandwiches
7604 Linda Vista Rd.
San Diego, CA 92111
Current Hours:
Mon – Sat 730am – 6pm
Sunday 8am – 6pm
Well, this was a miss in my book. The "dumplings" seemed like fried frozen chicken gyoza you'd get at the market. Cardboardish wrappers, salty – chewy filling.
To me; the best part of this dish was the consomme, not because it had the complex, beefy-savory tones of a good consomme; but because it at least had some decent flavor. Though, it really tasted like "San Diego sweet" pho broth with some birria and beef flavoring. Perhaps this is what the "Birria Pho" on the menu tastes like?
The broth had an abundance of cilantro and scallions which was good. It was very clear, though not seriously defatted. It did lack a definite beefiness and the anise tones I enjoy. As is typical of much of the pho in San Diego, it had that somewhat sweet background to it, in addition to being a bit too salty.
This was comprised of five pieces; two huge drumettes, and three "flats". The seasoning was quite good, some spice, perhaps a bit too much MSG, but I enjoyed it.
Not to belabor the statement; but the color is totally different! As for the dish itself? Well, the sauce/stew was super thick; way too thick, lacking in the nice smooth creaminess of kare kare. Coconut milk had been added and this was overly sweet for my taste. Think of getting a jar of peanut butter and throwing in some coconut milk…..this lacked a satisfying savoriness for me.
The bread was crusty, though on the drier end of the scale. It had a good amount of pickled veggies; crisp, sour, and refreshing. Huge slices of jalapeno, some of which was spicy, some not…time for some "chili roulette"? Nice, thick slice of cucumber.
I quickly noticed that the soup was quite dark and seriously defatted. It did lack the richness; but like Dereck had mentioned, while short on anise tones, though you could actually taste the cilantro, it did not have that pervasive "sweetness" that most of the pho in San Diego has. It was also fairly beefy in flavor. Taking a closer look at the soup, I noticed quite a preponderance of small pieces of beef in it. It also wasn't overly salty. This was pretty good.
I've always enjoyed the bread from 
The broth was super salty and "San Diego sweet". It was really defatted, thin, and lacking in richness. There was an abundance of scallion which was nice, but not enough cilantro to overcome the overly salty-sweet soup.
I liked the amount of cilantro and scallion in the broth, it added a nice fragrance and flavor. The meat was tender, though it seemed to not be as beefy as I would have desired. Still, if you're a major carnivore, you might enjoy this. Personally, I like a variety of cuts, texture, and flavors.
This was quite the bowl! There was shimeji mushroom, quail eggs, fish balls (not my favorite thing), some ground pork, a couple of slices of char siu-ish pork, fairly tender shrimp (not deveined), and two, really tasty fried crab.
The skin hadn't been fried crisp and were rubbery. The "tomyum" was a a packaged powder that was overly salty. The wings were moist and tender, but the drumettes really dry and tough.
I like the folks working here, there is quite a variety of dishes on the menu so I will definitely return. They have some Com Tom dishes so I'll probably drag the Missus along. They have outdoor tables, so maybe JJ might join us. I know my friend "CY" said we'll grab lunch here in a couple of weeks. With Saigon Corner and 