Vietnamese bakeries & banh mi shops in Brisbane
We list 5 places for this search in Brisbane, spread over 5 suburbs. Vietnamese bakeries are one of the great Australian food stories. Families who arrived from the late 1970s opened hot bread shops in suburbs such as Cabramatta, Marrickville, Footscray, Springvale and Richmond, baking light, crackly rolls that became the base of the banh mi – the pork roll Australians now queue for at lunchtime.
The essentials
Vietnamese bakeries are one of the great Australian food stories. Families who arrived from the late 1970s opened hot bread shops in suburbs such as Cabramatta, Marrickville, Footscray, Springvale and Richmond, baking light, crackly rolls that became the base of the banh mi – the pork roll Australians now queue for at lunchtime.
This page lists bakeries identified as Vietnamese by their name or cuisine. Many other hot bread shops, run by Vietnamese-Australian families under English names, appear on the Hot bread shops page. The list is built from each shop’s name and the details recorded in open map data. If a specific requirement matters (allergies, certification), call the shop before you go.
Our directory lists 5 places to buy bread, pastries and sweet treats in Brisbane: 5 bakeries.
For 2 places the opening hours are on record. Sunday is covered too: 100% of them (2) open on Sundays, while 2 trade on Mondays. On average they are open 68 hours a week.
Specialities on record in Brisbane: vietnamese (5).
Frequently asked questions
How many bakeries are there in Brisbane?
We list 5 businesses: 5 bakeries, 2 of them with known opening hours.
Which bakeries are open on Sunday in Brisbane?
2 list Sunday hours, for example Do bakery Vietnamese Banh Mi (6 am – 3 pm); SG Bakery & Banh Mi (9 am – 2:30 pm).
Which bakery opens earliest in Brisbane?
Today it is Do bakery Vietnamese Banh Mi, 1/1/14 Annerley Road, opening at 6 am.
What is in a classic banh mi?
A crisp rice-flour-lightened roll with pâté, butter or mayonnaise, cold cuts or roast pork, pickled carrot and daikon, cucumber, coriander, chilli and a dash of soy.
Why are the rolls so light?
The dough is made to bake into a thin, crackly crust with an airy crumb, often using a share of rice flour or improvers.
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