Luke's Bánh Mì South Melbourne is the second shopfront for Luke Vu, a third-generation baker whose original stall in Moonee Ponds built a steady queue long before this Clarendon Street location opened. The approach here is the same house-made philosophy that built that following: the baguettes are baked on site, the pâté and marinades are made from scratch, and the mayo is whipped up with whole egg yolks rather than bought in, all following recipes adapted from Vu's mother's cooking. The signature order is the Pork 'n' Pork roll, which stacks three-day cured crackling pork belly against lemongrass-marinated pork shoulder inside a warm, crisp-crusted baguette, while Luke's Cold Cuts brings together four different Vietnamese cured meats topped with xiu mai pork meatballs for something heartier. Vegan eaters aren't an afterthought either, with eight separate plant-based roll options alongside rice bowls and crispy spring rolls, including a chicken, corn and cheese version that's become a menu regular. To drink, there's the classic ca phe sua da — Vietnamese iced coffee with condensed milk — which pairs well with the shop's low prices; most items land somewhere between seven and eleven dollars, keeping it firmly in quick-lunch territory rather than a sit-down meal. The shop runs as a fast, counter-service operation rather than a full café, so it suits a grab-and-go lunch on Clarendon Street more than a lingering brunch, and delivery through Uber Eats covers those who'd rather eat at their desk. For a suburb with plenty of competing lunch options, Luke's stands out simply by doing the fundamentals of a bánh mì properly — good bread, properly made fillings, and enough vegan variety that it's not just an afterthought on the menu.