New Yorkers have enjoyed their fair share of meatballs in the past couple years (see: The Meatball Shop, Terroir, the late Kenmare, etc.). Similarly, they've tasted a considerable variety of bánh mì, from the Vietnamese classic at Baoguette to its much-hyped Cambodian counterpart at Num Pang, and New York Magazine even ran an article in April 2009 suggesting that these South Asian delicacies were quickly becoming New York's new # 1 sandwich. Despite the concurrence of these culinary trends, however, there's been little to fill the intersection on the meatball-bánh-mì Venn diagram. Enter the Duc from Xe May Sandwich in the East Village, a small St. Marks sandwich shop by seasoned bánh mì specialist Davis Ngo and photographer-turned-foodie Alan Woo specializing in international fusion varieties. Grilled Vietnamese-style pork meatballs get the parm treatment with housemade tomato sauce and melted provolone, as well as the full array of traditional banh mi fixins: fresh cilantro, pickled carrots, daikon radish, cucumbers, and chili mayo. This hefty east-meets-west blend of flavors, textures, and temperatures is served atop a golden baguette baked with rice flour for an added crunch. Xe May Sandwich
96 St. Marks Pl.
212-388-1688