Gosh. I haven’t been to Phorage since their closed their little hidey hole in Playa del Rey! I’ve always been skeptical about Pho places that happen to sell Bahn Mi. For me the bread is so crucial, I worry how they store it. Like, I think the Bahn mi at Pho Hue Oi in the South Bay is okay. But I’ll try again!
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Lol i don’t think I’ve ever had the pho there lol! But I do like the bahn mi. Iirc the chef-owner was a Slanted Door alum. You can also check out the small but nicely chosen wine selection next door at Rose Market
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That place was so good! The new Italian deli that replaced it looks interesting but haven’t been down there to swing by.
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Is there a particularly good way to store banh mi bread (I’m sure there are prob bad ways)?
Back during the Spice Table days, I took some banh mi bread (not sure if they ever offered on the menu). Bread was brilliant that same day. I think I had wrapped it in a brown paper bag (or whatever sleeve it came in), and it was not really useable the next day (I didn’t try toasting it).
In case @komajiyokai hasn’t seen these posts in the thread, I thought I’d tag them. 
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Yep! Cool dry place in an open paper bag like how they get from the bakery. But with Pho bubbling around… I worry about moisture more than anything. However, by the next day, the ambient air will make it stale. What makes it crisp also makes it volunterable. So what I do with a Baguette is cut it into sandwich sized portions and freeze it. Put it in a oven and it comes back to life with the moisturize of the ice. The best baguettes I use for home are the frozen ones from Surfas for that reason.
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Thank you, @paranoidgarliclover. Gonna have to try Fatty Mart!