Banh mi spread like a particularly fatty strain of pig flu this year—and while we may weary of hearing about these Vietnamese sandwiches, we'll never tire of eating them. While first-generation banh mi makers preside over agreeably spartan Chinatown joints in Manhattan and Sunset Park—the best is Ba Xuyen on Eighth Avenue in Brooklyn—second-generation sandwich moguls have spread across the city, and they are as likely to take their inspiration from a sloppy joe as from a grandma. Our favorite newfangled rendition is the pho banh mi at Nhà Tôi—a baguette piled with all the makings of the famous soup, except the broth and noodles: fatty brisket, bean sprouts, mint, Thai basil, hoisin sauce, mayo, cilantro, and pickled daikon and carrots.