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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dine in ✔️Take out
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Hours
| Wednesday | 11 AM–3 PM |
| Thursday | 11 AM–3 PM |
| Friday | 11 AM–3 PM |
| Saturday | 10 AM–3 PM |
| Sunday | 10 AM–3 PM |
| Monday | Closed |
| Tuesday | Closed |
Address and Contact Information
Address: 336 Bridge Rd, Richmond VIC 3121, Australia
Phone: +61 400 000 000
Website: http://www.cacom.net.au/
Menu Photos
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Reviews
RM
Unfortunately I had high expectations for this Bahn Mi. I had to wait 25 minutes for mine, I think they just forgot about my tofu/mushroom Bahn mi order until they realized. When I got my order, I was surprised with how dry/flavourless it was — I had to ask for some extra hoisin sauce.
I really expected a better sandwhich and less wait time, considering it’s the more expensive bahn mi place in the neighborhood. I believe the other bahn mi places have a more flavourful vegan option if that’s what you’re after. I can’t speak on the meat-based options but they did look tasty.
The staff was really nice and pleasant, they did check in on me a few times apologizing for the wait.
The interior of the place itself is cool thought and I did enjoy the open concept and the bar-style seating.
… moreI really expected a better sandwhich and less wait time, considering it’s the more expensive bahn mi place in the neighborhood. I believe the other bahn mi places have a more flavourful vegan option if that’s what you’re after. I can’t speak on the meat-based options but they did look tasty.
The staff was really nice and pleasant, they did check in on me a few times apologizing for the wait.
The interior of the place itself is cool thought and I did enjoy the open concept and the bar-style seating.
Jamie Chen
Some things aren’t meant to be modernised, so let’s not reinvent the wheel when it isn’t necessary.
This place feels like a blatant attempt at up-charging while serving below-average food simply because it tries to be different.
The environment is slick and modern, the two servers work at a comfortable pace without rushing, and the open-fire oven certainly draws attention. However, the most important part of any restaurant is still the food versus value. Yes, the interior design and atmosphere add to the experience, but when the food is below average and you’re charged $18 for a basic, unsatisfying pork Banh Mi, it becomes hard to justify.
The first thing you’ll notice about the Banh Mi is how light it is. For $18, you would expect a bit more substance, but instead it’s mostly filled with a quarter of a cucumber and lettuce, lettuce in a Banh Mi? It already feels like you’re being shortchanged.
Calling it a “Banh Mi,” in my opinion, is pushing it. There was no pâté, no butter mayo, no spring onion, and the pork itself was unseasoned with chewy skin. The bread was “toasted” over the open fire, which left some areas burnt and others barely warmed and it doesn’t compare at all to a proper freshly baked Vietnamese tiger roll.
The flavour profile is completely overwhelmed by the large chunk of cucumber, with barely any flavour coming from the pork. The fancy additions of “special chilli” and a “nut mix” don’t compensate for the overall lack of taste.
Overall, the combination of a below-average Banh Mi and an $18 price tag leaves a pretty unpleasant aftertaste and worst of all, I was still hungry afterwards.
3/10
Would not recommend.
… moreThis place feels like a blatant attempt at up-charging while serving below-average food simply because it tries to be different.
The environment is slick and modern, the two servers work at a comfortable pace without rushing, and the open-fire oven certainly draws attention. However, the most important part of any restaurant is still the food versus value. Yes, the interior design and atmosphere add to the experience, but when the food is below average and you’re charged $18 for a basic, unsatisfying pork Banh Mi, it becomes hard to justify.
The first thing you’ll notice about the Banh Mi is how light it is. For $18, you would expect a bit more substance, but instead it’s mostly filled with a quarter of a cucumber and lettuce, lettuce in a Banh Mi? It already feels like you’re being shortchanged.
Calling it a “Banh Mi,” in my opinion, is pushing it. There was no pâté, no butter mayo, no spring onion, and the pork itself was unseasoned with chewy skin. The bread was “toasted” over the open fire, which left some areas burnt and others barely warmed and it doesn’t compare at all to a proper freshly baked Vietnamese tiger roll.
The flavour profile is completely overwhelmed by the large chunk of cucumber, with barely any flavour coming from the pork. The fancy additions of “special chilli” and a “nut mix” don’t compensate for the overall lack of taste.
Overall, the combination of a below-average Banh Mi and an $18 price tag leaves a pretty unpleasant aftertaste and worst of all, I was still hungry afterwards.
3/10
Would not recommend.
C
The price is definitely the only thing elevated here as a “banh mi” bar. While the ingredients are certainly fresh, but I still won’t recommend this over other banh mi places around the area just for the taste alone.
The lack of free tap water and toilet/handwashing sink certainly does not help for the dine-in experience as well.
… moreThe lack of free tap water and toilet/handwashing sink certainly does not help for the dine-in experience as well.
Ming
Arguably the most expensive banh mi in Melbourne – made in a zen-like atmosphere
There seem to be a slow, calm dance in the making of banh mi here. The bread is grilled over open fire – not something you will likely encounter in other banh mi shops. It gives the bread a toasty/burnt aroma and dry-ish texture. The fillings are then layered -in a no-rush, chill-out steps, contributing to considerable wait time.
The cold cut ($17) is a favourite – the meat is very tasty. The pork belly for me, is less successful, with uneven flavour – one end has a lot of chilli oil, the middle quite salty with Maggi-like sauce, and the other end has a lot of hoisin–like flavour. The addition of crushed nuts makes for a somewhat messy meal.
Service is casual.
… moreThere seem to be a slow, calm dance in the making of banh mi here. The bread is grilled over open fire – not something you will likely encounter in other banh mi shops. It gives the bread a toasty/burnt aroma and dry-ish texture. The fillings are then layered -in a no-rush, chill-out steps, contributing to considerable wait time.
The cold cut ($17) is a favourite – the meat is very tasty. The pork belly for me, is less successful, with uneven flavour – one end has a lot of chilli oil, the middle quite salty with Maggi-like sauce, and the other end has a lot of hoisin–like flavour. The addition of crushed nuts makes for a somewhat messy meal.
Service is casual.
Andrew Fisher
The wood fire will tempt you in for these Aussie Rolls inspired by Vietnam
Actually they’re pretty good. I chose the pork belly without the extra toppings option. The pork was succulent where the fat melted and the rind crackled. The bun was nicely crisped but not too much that it shattered with each bite.
Definite return factor on this one.
Accepts: Card
… moreActually they’re pretty good. I chose the pork belly without the extra toppings option. The pork was succulent where the fat melted and the rind crackled. The bun was nicely crisped but not too much that it shattered with each bite.
Definite return factor on this one.
Accepts: Card
Shaun D’Monte
Lunch @CaCom.BahnMi.Bar for the bahn mi with Laotian sausage. Walking down the road I could smell this smokey flavour and nearly walked past till I saw the grill. The freshness of the bread roll is evident, soft, flaky, crunchy. The Laotian sausage is unique, oozing Asian flavours with the lemongrass being predominant and is a really delicious sausage, particularly thanks to the grilling which imparts a lovely smokey char for added flavour. Along with pate, cucumber, pickled carrot, coriander, and a hit of chilli that builds over time, this is a really tasty meal.
#VietnameseFood #LaotianFood #lunch #bahnmi #LaotianSausage #bahnmi #Foodie #melbournefood #Richmond
… more#VietnameseFood #LaotianFood #lunch #bahnmi #LaotianSausage #bahnmi #Foodie #melbournefood #Richmond
Amy Tam
We tried the Lao pork sausage and pork belly bánh mì — both packed to the brim, freshly made, and bursting with flavour. The sausage was the standout: spicy, aromatic, and grilled over a wood fire for that smoky finish.
Ca Com brings Vietnamese flavours with a Laotian twist, blending French technique with house-made sauces and next-level fillings.
A must-visit for any bánh mì fan!
… moreCa Com brings Vietnamese flavours with a Laotian twist, blending French technique with house-made sauces and next-level fillings.
A must-visit for any bánh mì fan!
Nakita Giles
The store is beautiful when you walk in, with an open kitchen and shelf full of baguette’s. I wanted to try everything on the menu but decided on the lao and pork belly bahn mi. The lao bahn mi was easily one of my favourite bites this year! Packed with so much flavor I was happy dancing on the street. Will definitely be coming back to try the rest of the menu.
… morePerry Holt
Wow. I came here a while back now, searching for their Laotian sausage banh mi, alas, on that day, sausageless, I settled for a crispy roast pork banh mi, it was really good. Excellent in fact.
Today however, I had myself the Laotian sausage banh mi. The sausage was delicious – packed with flavours of lemongrass, mild chilli and pork. The roll was crispy to the bite, which contrasted perfectly with a soft and pillowy body. Fresh green leaves ( no dodgy half dead ones ) added further crispness and saladness. Seriously … perfect.
Generally, a great eating experience of a single thing coalesces into a whole – and yet, every bite of this banh mi was a delight.
My love had the turmeric chicken and it was equally fantastic – I tasted some of the juice from it – unbelievably well layered hit of flavours.
To boot, they have a wood fire grill and I noticed pieces of the pork sitting above said grill getting massaged with the fires smoke, undoubtedly imbuing said meat with smoky goodness. Enthused bigly.
… moreToday however, I had myself the Laotian sausage banh mi. The sausage was delicious – packed with flavours of lemongrass, mild chilli and pork. The roll was crispy to the bite, which contrasted perfectly with a soft and pillowy body. Fresh green leaves ( no dodgy half dead ones ) added further crispness and saladness. Seriously … perfect.
Generally, a great eating experience of a single thing coalesces into a whole – and yet, every bite of this banh mi was a delight.
My love had the turmeric chicken and it was equally fantastic – I tasted some of the juice from it – unbelievably well layered hit of flavours.
To boot, they have a wood fire grill and I noticed pieces of the pork sitting above said grill getting massaged with the fires smoke, undoubtedly imbuing said meat with smoky goodness. Enthused bigly.
Jodie
Loved this banh mi. Quality, fresh ingredients and the banh mi are made right infront of your face! Very generous with fillings and really enjoyed sitting at the bar having a chat to the chefs. Loved the chilli oil too – I ended up taking some with me back to Singapore.
… more