Roll'd Vietnamese Has Dropped Two New Delicious Bánh Mì Flavours And Our Prayers Are Answered

Roll’d has just launched a new selection of tastier than ever Bánh Mìs if you’re in the mood for something fresh that packs a bit of punch.  

Everyone’s favourite modern Vietnamese restaurants are expanding their menu by dropping two new Bánh Mìs for only $10 each. 

Are you craving some spiciness and fresh herbs? Try the Vietnamese Shaking Beef Bánh Mì with a crunchy on the outside and fluffy on the inside baguette filled with pan-seared cubes of steak tossed with black pepper sauce and red onion.  

This traditional Asian sanga also features a creamy Việt-style mayonnaise, chicken liver pate, soy sauce with pickled carrot, cucumber, spring onion, fresh coriander for additional zing and of course an optional hit of chilli heat.

Literally drooling at the sound of that.  

But don’t fret meat-free eaters, as you can tuck into the new Vegan Lemongrass Chilli Chicken Bánh Mì.

This beauty comes with a delicious combination of lemongrass and chilli with 100 per cent plant-based soy protein that is completely free of GMOs.

This Bánh Mì also comes with pickled carrot, cucumber, spring onion, fresh coriander and soy sauce for extra finesse. 

Excuse me while I wipe away the saliva pouring out the side of my mouth. 

However, while you’re here, you can also indulge in other Bánh Mìs. 

For meat lovers, make sure you try the Roast Pork & Crackling if you’re after some serious crunch. Otherwise, stick to the BBQ Chicken or the Lemongrass Beef. 

For our eco-conscious friends, definitely snatch up their Tofu Bánh Mì with vegetarian or vegan options available too. 

The two new additions to the menu follow Roll’d celebrating 10 years of serving the freshest and mouth-watering Vietnamese dishes that leave an impression in your mouth and your mind. 

Roll’d opened its first store in May 2012 and they have never strayed away from their original vision: bringing people together through food while cultivating a sense of family. They’re now serving at 126 restaurants across Australia.  

Roll’d CEO Bao Hoang launched his business after having an insatiable appetite for his mother’s rice paper rolls.  

Bao was inspired to share his mother’s recipes with the world, so he developed a restaurant that would feature traditional dishes with a modern twist.  

To help get up and rolling, Bao enlisted two co-founders, Ray Esquieres, whom Bao had known since school, and cousin Tin Ly, who grew up serving behind the counter of his family’s Vietnamese bakery. 

The Roll’d Vietnamese Shaking Beef Bánh Mì and the Vegan Lemongrass Chilli Chicken Bánh Mì are available now so tuck in!