Banh Mi

Banh Mi

Header product — groups varieties. Log sales here for quick entry, or against a specific variety for finer tracking.

Classic pork banh mi

BBQ pork banh mi (char siu)

Lemongrass chicken banh mi

Tofu banh mi (vegetarian)

Pate and cold cuts banh mi

Prawn banh mi

Banh Mi by the half

Vietnamese iced coffee

Remove if not applicable — needs espresso machine or strong brewed coffee.

Banh Mi baguettes

Vietnamese-style — lighter and crispier than French baguette, traditionally rice flour blend. Buy from Vietnamese bakery or make own.

Pate (Vietnamese-style liver pate)

Must keep below 5°C at all times.

Cha lua (Vietnamese pork roll)

Steamed pork sausage — traditional cold cut.

BBQ pork (char siu)

Bought or house-made.

Lemongrass chicken (marinated and grilled)

Tofu (marinated and grilled)

Prawns (cooked)

Pickled daikon and carrot

Do chua — essential. Make fresh weekly.

Cucumber

Fresh coriander

Fresh chilli

Spring onions

Mayonnaise (Kewpie)

Japanese mayo — traditional for banh mi.

Maggi seasoning sauce

Contains soy — must declare allergen.

Soy sauce

Fish sauce

Fish allergen — must be declared on all products containing fish sauce.

Lemongrass

Garlic

Sugar

White vinegar

For pickling daikon and carrot.

Sandwich press / baguette warmer

For briefly warming the baguette — gives the crust its characteristic crisp.

Flat top grill

For grilling chicken and tofu.

Small bar fridge

For pate, cold cuts, and perishable fillings — must keep below 5°C.

Prep table and cutting boards

Knife set

Food thermometer

Trestle tables / serving counter

Gazebo/marquee or Banh Mi trailer

Cash float/till

Food stall / Banh Mi stall

Banh Mi paper wrapping / sleeves

Napkins

Takeaway bags

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Pate and cold cuts below 5°C at all times. Grilled meats above 60°C or served immediately after cooking.

Fish allergen declaration

Fish sauce is used in many components — fish is a major allergen under FSANZ and must be clearly declared on all products and signage.

Allergen labelling compliance

Gluten in baguette, fish in fish sauce, soy in Maggi seasoning and soy sauce, eggs in mayonnaise.

LPG/gas safety compliance

If using gas grill.

Market stall fee

Fuel — travel

LPG/gas

If using gas grill.

Generator fuel