Owner Minh Tri (Tommy) Nguyen (centre) with staff members at BanMe Gungalin. Photo: Lucy Ridge.
One of Canberra’s hidden gems has expanded from its Braddon carwash location to a second store in the heart of Gungahlin. On busy Hibberson Street, opposite an entrance to Gungahlin Marketplace and right next to the tram line, this was an ideal location for Minh Tri Nguyen (who goes by Tommy) to set up BanMe.
With a larger kitchen and several months of customer feedback under his belt, Tommy has refined the menu and added a few new dishes. He explained that the name BanMe comes from the name of his family’s home in the highlands of Vietnam on the border with Cambodia. It’s also a play on words: Ba means Dad and Me means Mum in Vietnamese.
“The whole meaning is about my parents making banh mi in Ban Me town,” Tommy told Region.
The style of cooking in this region revolves around charcoal grilling. Tommy says this makes it very accessible to Australians who enjoy charred BBQ flavours.
I was treated to a taster of two popular banh mi flavours, charcoal beef and charcoal pork with crackling. Photo: Lucy Ridge.
A lot of the new dishes on the menu are based on customer feedback. People wanted more vegan and vegetarian options, as well as a few Vietnamese soup dishes and larger share platters.
I was treated to a selection of some of BanMe’s signature dishes, starting with the iconic banh mi. There are many different options for banh mi fillings on the menu, but I’d recommend anything charcoal-grilled! And if you’re a fan of pork crackling then go for Tommy’s signature double pork banh mi, made with charcoal grilled pork and crispy crackling pork belly.
The pho at BanMe is particularly good, and I’d recommend using the combination style, which includes rare beef slices, brisket, tripe, and tendon. Don’t be squeamish about the offal: it adds fabulous texture and has a mild flavour. Add a spoonful of the housemade hoi sin sauce to really bring out the depth of flavour in the soup base.
The BanMe mural is a feature of the Gungahlin store. Photo: Lucy Ridge.
Bun cha is another popular dish, which includes silky rice noodles, fresh herbs, and charcoal pork served in a homemade fish sauce-based dressing. By combining them, you get a perfect balance of intense flavours: sour, salty, sweet and umami, with beautiful freshness cutting through from the herbs.
If you have a group of friends, it’s worth ordering a platter: you can mix and match your own banh mi fillings, make your own rice paper rolls or get a variety of charcoal meats and mushrooms. Each platter comes with fresh herbs, Vietnamese pickles and beautiful housemade dressings. They also offer catering for groups.
BanMe owners Minh Tri Nguyen and Kathy Phan at their original Braddon store. Photo: Kazuri Photography.
The range of drinks includes traditional Vietnamese offerings like the refreshing lemon iced tea. It’s also worth ordering a coffee: the Ban Me region is renowned for its coffee culture, and Tommy makes a great egg coffee. The creamy egginess reminds me of an Italian affogato, and it’s a lovely way to finish a meal (or start your day!)
All the elements of each dish are made in-house: spring rolls are wrapped by hand, and sauces are made from scratch. This attention to detail shines through in the bright, bold flavours and friendly service.
BanMe Gungahlin is located at Unit 114/ 43 Hibberson St, Gungahlin. They are open seven days a week, from 10 am to 9 pm. Follow BanMe on Instagram and Facebook.
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