Sample traditional Banh Mi at Northey Street Markets
When France took Vietnam under its ruling wing, the fresh, exotic flavours of Vietnamese cuisine were injected with the lush bread of Europe. This colliding of cultures came to produce a roll called Banh Mi, which is traditionally served with lavish portions of sliced pork and liver pate.
Having seen the bun take off in London and New York, local chef Josh Garrard felt Brisbane, too, needed to experience this coalescence of flavours. Based at the Northey Street City Farm Organic Markets, Josh creates three types of Banh Mi made from all local and organic produce. A choice of hoisin-glazed free-range pork belly, lemongrass-crusted organic tofu or soy poached organic chicken is served in fresh, tender mini baguettes from the Leavain stall next door. Topped with native Vietnamese ingredients of perfectly cut strips of pickled carrot, crisp cucumber quarters, spring onions and fresh herbs, Banh Mi is a light and healthy start to your Sunday.
All the ingredients come from the Northey Street marketeers or a few producers at The Village Markets at Kelvin Grove, keeping business as local as possible, and gluten-intolerant folk can order the Banh Mi sans bun as a salad with accompanying leafy greens. Having developed a love of good Thai and Vietnamese food while living in Melbourne, Josh wanted to bring those flavours to Brisbane. Working with European flavours at the GOMA bistro during the week, and previously at Pearl Cafe, Josh gets to experiment with his love of Asian cuisine at the Sunday market each week.
Northey Street City Farm Organic Markets
Corner Northey Street and Victoria Street, Windsor
Open: Sunday 6:30–10:00 am
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