From longtime favorite vinhxuongbakery, one of Westword’s picks for the Top 100 Restaurants in the city, to global chains that have moved into the Mile High, like Lee’s Sanwiches, there are more bánh mì options in the metro area than ever before. The traditionalists will tell you that bánh mì is about the bread. It “should be crispy on the outside but soft on the inside, so it doesn’t hurt your mouth when you bite into it,” explains Thuc-Nhu Hoang, owner of CôNu’s Corner. Adds Duc from Vinh Xuong: “Our bread [is] the cornerstone of our sandwiches, it’s baked fresh daily — around 1,000 loaves of French bread on a typical day.” Over the past five years, a crop of Vietnamese entrepreneurs have opened new bánh mì shops. Some, like Banh Mi Zone on South Federal and Banh Mi Station near the University of Denver, are this generation’s iteration of the traditional, modest bánh mì shop. Others, like conuscorner, upgrade the traditional with techniques of their own and premium ingredients. ...