Vietnamese street food is globally renowned for its rich diversity, enticing flavors, vibrant presentations, and intimate, sidewalk-style dining experience. Many global celebrities and renowned chefs who visit Vietnam make it a point to experience this uniquely captivating food culture.

Today, many Vietnamese have brought iconic street dishes like pho, banh mi, bun dau mam tom (vermicelli with fermented shrimp paste), mango salad, and garlic-roasted duck - as well as the informal, sidewalk-style dining setup - to countries around the world.

In its series "Vietnamese street food abroad," VietNamNet introduces readers to Vietnamese eateries overseas that attract a devoted clientele, with customers willing to crouch on plastic stools at roadside tables for a taste.

Previous story: Vietnamese street food conquers New York: Diners sit curbside for bun dau.

Wooden tables and banh mi draw crowds in Newcastle, Australia

On Hunter Street in downtown Newcastle, New South Wales, a curious sight catches the eyes of both locals and tourists: small wooden tables lined up along the sidewalk.

Each foldable table stands about 80 cm tall, accompanied by makeshift seats fashioned from cargo bins topped with flat wooden boards. The wall beside the tables is painted with vibrant murals of banh mi, pho, broken rice plates, street food carts, Notre-Dame Cathedral Basilica, and the Independence Palace - symbols of Vietnamese culinary culture.

According to Thao, a Vietnamese resident in Newcastle, the Vietnamese eatery is always bustling. Locals frequently queue for banh mi, noodle dishes, pho, and Vietnamese iced coffee, filling both the indoor and outdoor seating areas.

“What’s fascinating is seeing Westerners enthusiastically enjoy banh mi right on the sidewalk. Even though they have to hunch over due to the low seating, they seem to love the authentic vibe,” Thao shared.

“I’ve tried the pho and banh mi here. They’re delicious, generously portioned, and use fresh ingredients. What impressed me most was seeing foreigners slurping hot pho or biting into banh mi while sipping Vietnamese iced coffee. This little shop beautifully introduces a piece of Vietnamese culture to the world.”

A heartfelt family business: The Big Banh Mi

The banh mi shop was opened in April 2023 by Ethan Nguyen (34) and Eddie Nguyen (32), two Vietnamese Australians who moved from Sydney to Newcastle. Ethan had previously worked in business, while Eddie was a pharmacist.

“Unlike Sydney, there were very few places to find Vietnamese food here. Our research showed that there was a strong demand, especially from office workers. That motivated us to open a banh mi shop,” Ethan explained.

Born and raised in Lam Dong, Ethan grew up with banh mi and hot soy milk. Despite living in Australia for over a decade, he always craved the taste of Vietnamese street food. Eddie, born in Australia, mainly enjoyed Vietnamese dishes cooked by family - and he’s long been a banh mi fan.

“Banh mi is one of Vietnam’s signature foods. It’s quick, convenient, and perfect for office workers and tourists alike. We wanted to make Vietnamese banh mi as popular in Newcastle as it is in Sydney, Melbourne, or Adelaide,” they said.

Ethan’s in-laws, former banh mi shop owners in Vietnam, taught him their recipes and techniques. Eddie’s mother - an avid cook - also played a key role. “We spent months learning and testing the recipes. The sauce, pate, and butter were cooked and tasted countless times until we were satisfied,” Ethan recalled.

In 2022, they began selling banh mi on weekends at the bustling Newcastle City Farmers Market. Their crispy baguettes stuffed with fragrant grilled or roasted meats quickly became a hit.

Australia’s climate makes it easy to source fresh herbs, cucumber, daikon, and carrots. Vietnamese seasonings are also widely available at local markets. “Each banh mi is made with all the essential ingredients you’d find in Vietnam - just with more meat to suit local preferences,” Ethan noted.

“The highlight is the family-recipe sauce passed down from my parents. It’s rich, aromatic, and blends perfectly with the other ingredients.”

A corner of Vietnam on the streets of Newcastle

After their success at the market, the brothers found a prime location at a busy street corner. They decorated the shop with colors and imagery inspired by Ho Chi Minh City and traditional Vietnamese sidewalk eateries. A sign reading The Big Banh Mi hangs proudly at the entrance.

“We wanted to create a unique experience for diners. Even if they don’t enter the shop, just passing by, they’ll know it’s a Vietnamese eatery,” said Ethan.

Nearly two years since opening, the shop has become a favorite among locals. Every day, pork is marinated for hours - or overnight - then roasted to a golden crisp. Some is turned into savory grilled pork. Pickled carrots and daikon, pate, and butter are all homemade by the family.

Their bestsellers include banh mi with roasted pork, grilled meat, tangy pickled vegetables, herbs, and signature sauce. At lunchtime, office workers line up to order or collect pre-ordered sandwiches.

The menu has since expanded to include lemongrass chicken, lemongrass beef, and tofu-mushroom pate banh mi for vegetarian customers.

“Running a Vietnamese eatery is harder than we imagined. We’ve had to hire extra help - mainly Vietnamese or international students working part-time. But every time a customer praises our banh mi, we feel incredibly happy,” Ethan and Eddie said.

Beyond banh mi: Introducing pho and bun bo to Aussie palates

Last year, the brothers added more traditional dishes to their menu: pho, bun bo, bun thit nuong, and goi cuon.

“It was a new challenge for us. With pho, we simmer 100% beef bones for 12–14 hours each day. The broth is adjusted to resemble Da Lat-style pho. Australian beef is more tender than Vietnamese beef, so brisket and flank cook a little faster,” Ethan said.

For bun bo, they spent months perfecting the balance of fermented shrimp paste with salty, sweet, sour, and spicy elements. “It was really hard to get it just right,” he added.

Looking ahead, Ethan and Eddie plan to grow their Vietnamese food venture in Newcastle and hope to open additional locations.

“Our eatery isn’t just a business - it’s a family passion. We’re proud of our homeland’s cuisine and want to share it with the world,” they said.

Next in the series:

Each summer, at a lively intersection on Avenue d'Ivry in Paris’s bustling 13th arrondissement, a “strange” Vietnamese eatery draws attention with its noisy atmosphere and bright red-blue plastic stools arranged on the sidewalk. On the tables are glasses holding napkins, bamboo chopsticks, and spoons - just like a street stall in Vietnam.

Stay tuned for the next installment: Western diners sit on plastic stools drinking Saigon beer and eating jellyfish with fermented shrimp paste on the sidewalks of Paris.

Linh Trang