It’s hard to picture Australia’s major cities without the presence of Vietnamese culture and cuisine. The influx of Vietnamese people seeking refuge in Australia spiked after the end of Vietnam War, with the fall of Saigon, and immigration rates rose steadily .
What began as small-scale cooking operations to preserve cultural ties in immigrant hubs (, Canley Vale and Canley Heights in Sydney; in Melbourne) eventually spread from the epicentres; now, almost every suburb in Australia’s major cities has a few Vietnamese joints to boast about.
The cuisine of Vietnam has saturated the Australian food scene to the point where many of us could not live without (rice paper rolls), a steaming bowl of , or a crusty for very long. And who could forget Vietnamese-Australian chef ’s contribution to society/our stomachs? These are all things for which we have Vietnam to thank.
Here’s an ode (albeit an incomplete one) to some of the Vietnamese dishes that have etched their way permanently into life in Australia – because where would we be without , really?
1. Pho
A hearty, heady but not-too-heavy soup composed of bone broth, slippery rice noodles, protein (usually chicken or beef) and enough herbs and spices to ward off the common cold for an entire winter – for most Australians, pho needs no introduction. It’s probably the most prominent and popular signifier of Vietnamese cuisine in Australia (Luke Nguyen has sold over at his Sydney restaurant, , so clearly there’s a market for it). It’s usually inexpensive but exceptional value at , and if you’re playing along at home.
Luke Nguyen has sold over 1 million bowls of pho at his Sydney restaurant, Fat Noodle, so clearly there’s a market for it.
“Let’s take a really simple dish like spag bol, and think about how many different ways there are to make it. Pho is the same – the way you make it is, however, you want to make it; however your family likes it,” he says. “I don’t like it when people say things like, 'that’s not a proper pho', because, really, there’s no such thing.”
2. Bun cha
As the warmer months creep ever closer, Australians will start swapping out steaming bowls of pho for a refreshing vermicelli noodle salad topped with marinated, grilled meat and plenty of fresh herbs – it’s called , and it’s a staple in Vietnamese restaurants all around the country.
As a dish, bun cha seems to fit in effortlessly with the Australian dining profile: it’s light, full of enjoyable textures and perfectly customisable. Don’t like meat? Load up your salad with vegetarian spring rolls or tofu instead. Want extra chilli or nuoc cham dressing? You do you, because there’s no judgement here.
If you’re looking for a classic version, try for grilled pork and spring roll noodle salad. Thank us later.
Bun cha: a dish you'll often see on the streets of Vietnam – and in restaurants across Australia. (Kaily Koutsogiannis) Source: Kaily Koutsogiannis
3. Banh mi
According to from 2016, Melbourne is the banh mi capital of the world: there are more photos of the sandwich tagged in the city than anywhere else. But love for this French-inspired, hand-held meal isn’t confined to Victoria. A quick Google reveals most people have an opinion on where to find great banh mi in . This is not your average peanut butter sanga.
In Sydney, banh mi often serves as a tasty, inexpensive lunch () for those on the go in Marrickville and Cabramatta, and as such is seen as a ‘gateway meal’ to Vietnamese cuisine. But the humble sandwich is not to be underestimated; between the roast pork, pork pâté, pungent coriander and crunchy spring onion lies a of migration and entrepreneurial acumen.
Banh mi is accessible to all budgets. (Getty Images) Source: Joel Page/Getty Images
4. Banh xeo
Part French crepe, part crispy taco – these sunshine yellow are quickly rising in the ranks of Vietnam’s hero dishes in cities like Sydney, thanks in no small part to restaurants like Rosebery’s. They’re a social snack, great for cooking with a group and dividing into equal portions. A culinary gift to Australia, or a gift to your next ? We say both!
If you’re new to the world of banh xeo, Banh Xeo Bar restaurateur recommends ordering them at in Sydney's Bankstown, but the pancakes are easy to if you have the right ingredients.
5. Nuoc cham
This slightly salty, slightly sweet sauce is found on every table in Vietnam; people with a penchant for Vietnamese food in Australia have followed suit.
We’re drizzling it over salads, asking for extra when we’re eating out, and using it as a dipping sauce for pretty much anything – goi cuon, fried street snacks and mouthfuls of banh xeo.
According to Instagram data from 2016, Melbourne is the banh mi capital of the world: there are more photos of the sandwich tagged in the city than anywhere else.
6. Goi cuon
If only we could claim these beloved summer rolls as our own! Alas, all bragging rights go to Southern Vietnam on this one.
The popularity of goi cuon in Australia knows no bounds: they’re found on every Vietnamese restaurant menu, in lunchboxes and in shopping centre food courts; they’ve even spawned chain Vietnamese eateries, aptly called . Our love affair with rice paper stuffed with fresh, delicately flavoured fillings will surely never end.
Feel like going for a roll? Try for a modern spin on the classic form.
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