At Hue Thai, the best part of the bánh mì is, hands down, the baguette. It’s the kind of bread that makes even the simplest fillings taste better, whether it’s the house special with cold cuts or the char-grilled pork. Compared to the thicker, chewier loaves at some other SGV spots, the version here is airy and thin-crusted enough to crinkle when you bite into it, but it’s still soft enough that it won’t tear the roof of your mouth. There’s only one table inside, so plan to take your sandwich to go and keep in mind that it’s a cash-only establishment.