Vicky’s conception of classic is roast ground pork, Vietnamese ham, and pâté. That’s not what what I know as classic; perhaps it’s a regional thing. Regardless of whether it is or it isn’t, this sandwich won’t be ranking as a classic with me. As has become a refrain this month, it wasn’t bad but it wasn’t great. The roast pork was a texture I hadn’t come across in a bánh mì before, and I didn’t care for it. In contrast to Lee’s mushy meatball, it was a mealy rough texture. Both sandwiches miss the mark of contrasting crust and tender inside that one finds in a meatball or meatloaf, and these two strikes are enough to get me to steer clear of this sort of thing in the future. Meat in most bánh mìs is shredded, chopped or sliced, and it seems to me that ground isn’t an option that needs including. On the upside the ham had a nice bright flavor, the mayo was buttery, and the sandwich had a nice peppery flavor overall. It was also served piping hot, the hottest I’d ever had. A good bánh mì is warm, and this one didn’t lose anything by being warmer than the average. The more sandwiches one eats the more divergent one’s experiences will be, and as my list of shops gets longer, some places will have to find a place at the bottom. As it so happens, Vicky’s is one of those places.