Tailored for Dubai’s predominantly Muslim audience, banh mi undergoes a transformation—substituting lamb and shawarma for pork, merging Middle Eastern flavors and appealing to local residents.
Listed as one of the best 100 sandwiches globally by an esteemed international food publication
TasteAtlas
Banh Mi keeps enchanting food enthusiasts in places such as South Korea, the United States, and Saudi Arabia. Within the Middle East, due to religious restrictions against consuming pork, Banh Mi has been modified to align with regional preferences and cultural norms.
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In Dubai, the Vietnamese baguette is reimagined with lamb filling to suit Middle Eastern palates. Photo courtesy of Banh Mi Zon |
Chef Nguyen Thanh Cuong, who won MasterChef Vietnam in 2015, points out that although people from the Middle East like the idea of banh mi, the traditional recipe including pork doesn’t meet halal food standards.
When he launched Banh Mi Zon in Dubai this April, he substituted pork with approved halal options like fish, chicken, beef, and notably lamb and shawarma, a blend of chicken and beef.
Cuong mentioned that the lamb and shawarma banh mi are special variations.
The meat is soaked in a mixture of cardamom, saffron, cinnamon, garlic, and black pepper—common spices used in Middle Eastern cuisine. Afterward, it is cooked on a rotisserie, slowly roasting from the exterior towards the center before being cut into thin slices for serving.
Cuong emphasizes that the crucial elements of a perfect baguette include its crunchy exterior and tender interior. Classic ingredients such as pickled veggies get modern updates; instead of traditional pork pâté, chicken liver pâté is used, and arugula along with pomegranate seeds are included to add a contemporary touch and regional flavor.
Another standout feature is the sauce, which merges components from both culinary traditions. It features a mix of garlic butter, either yogurt- or tahini-based sauces, along with a touch ofVietnamese-style mayonnaise, enhancing the taste without overpowering the sandwich’s natural flavors.
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Mina Tran, founder of Banh Mi Zon, poses with the portions. Photo courtesy of Banh Mi Zon |
The shop offers items such as lamb, shawarma, sardines, tofu, beef stew, and vegetarian curry banh mi, with prices ranging from 35 to 39 dirham ($9.50 to $10.60).
Mina Tran, who founded Banh Mi Zon, observes that consumers in Dubai prefer seasoned cuisine with ample portions of meat and sauces, as well as swift yet healthy meals tailored to their busy routines.
“The perfect street food, banh mi is both convenient and budget-friendly. It brings together a crispy baguette, flavorful meats, various sauces, and fresh veggies,” she explained.
Ever since its opening in early April, the store has been selling between 150 to 200 sandwiches each day. Many locals have expressed surprise at the taste of these offerings.
“The lamb was delicate and full of flavor, ideally complemented by the bread and vegetables,” states Mayed Aljassim, a 35-year-old inhabitant of Dubai.
Ebrahim S. Al Haddar, aged 61 and residing in Abu Dhabi, remarks that the sandwich’s freshness and components render it simple to relish and appropriate for breakfast or midday meals. According to him, Dubai’s classic shawarmas usually have a gentle spiciness combined with an aroma of garlic and cinnamon, perfect for enthusiasts of robust meat tastes. Ebrahim recommends adding elements such as eggs, mayonnaise, cheese, or perhaps honey to diversify one’s experience with banh mi.
Along with the sandwiches, Banh Mi Zon provides an extensive selection of drinks such as salty coffee, iced Vietnamese coffee, coconut jelly, and fruit juices, which are available for 25 to 38 dirham ($6.80 to $10.35).
Cuong also wishes to bring other Vietnamese favorites like egg coffee into the mix.
bun bo Hue
(spicy beef noodle soup), along with
che
– Vietnamese sweet soups.
“I want to bring the flavor of my mother’s
bun bo Hue
, once sold from a sstreet cart, to Dubai,” he says.
He aims to blend tastes from both cultures, making sure that Vietnamese dishes appeal to Middle Eastern diners in a manner that seems cozy and welcoming.
