Banh Mi – what is it and should it be on your menu?

Banh Mi is not a newcomer on the Australian foodservice scene, with countless faithful Vietnamese lunch outlets around the country serving the tasty rolls day in day out. But it’s certainly having a ‘moment’ as more venues gain cult followings for their quick, affordable and delicious rolls.

Don’t know what Banh Mi is? To the uninitiated Banh Mi is a Vietnamese sandwich made up of a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with pate, mayo, ham or pork, pickled vegetables, green onion, coriander, and fresh chillies.

Venues like Marrickville Pork Roll have built a whole business around the humble banh mi and have customers lining up for their lunchtime fix.

So, should you add a banh mi to your lunchtime menu?

We think so!

Australian Pork’s most recent Foodservice Research Report* saw that 19 per cent of Australian adults ate out of home for lunch on any given day during winter. That’s 19% of people that could be tempted by a quick, fresh and tasty offering.

The trick with banh mi is, it’s incredibly cost effective to make and can be adjusted to suit any number of tastes. Bread-based offerings like banh mi, keep the costs low for operators as customers feel they are getting enough food with a large crusty roll that doesn’t break the bank.

Pork is also excellent value when compared to some other proteins. All fresh pork sold in Australia is Australian-grown pork. If you are using a precooked pork belly be sure to check that it’s made using Aussie pork.

With pre-prepared ingredients, Banh Mi is quick to put together which is perfect for venues facing staff shortages and those looking to cut costs.

Seems a no brainer if you’re serving lunch crowds.

So, if you’re looking for inspiration, check out our range of recipes here, and if you’re interested in trying out Speedibake Vietnamese Roll you can request a sample here.

* OOHM Foodservice Research Winter 2022. Insights provided by Thrive Insights who are commissioned by Australian Pork to conduct Foodservice Research

8th December 2022