Lamb Banh Mi Brings Authentic Vietnamese Flavors to Dubai with a Halal Twist

Adapted for Dubai’s Muslim-majority market, banh mi gets a makeover – replacing pork with lamb and shawarma, blending Middle Eastern tastes and winning over locals.

Ranked among the world’s top 100 sandwiches by international food magazine

TasteAtlas

, banh mi continues to captivate food lovers in countries like South Korea, the U.S., and Saudi Arabia. In the Middle East, where pork is not consumed for religious reasons, banh mi has been adapted to fit local tastes and cultural expectations.

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, winner of MasterChef Vietnam 2015, explains that while Middle Eastern diners enjoy the concept of banh mi, the original version featuring pork does not align with halal dietary requirements.

When he co-opened Banh Mi Zon in Dubai this April, he replaced pork with accepted halal proteins such as fish, chicken, beef, and especially lamb and shawarma, which is a mix of chicken and beef.

“The lamb and shawarma banh mi are special variations,” Cuong said.

The meats are marinated in cardamom, saffron, cinnamon, garlic, and black pepper, familiar spices in Middle Eastern cooking. It is then grilled on a spit, slow-roasted from the outside in, then sliced thinly when served.

According to Cuong, the crispy crust and soft crumb of the baguette are key. Traditional fillings like pickled vegetables are updated: chicken liver pate replaces pork pate, while rocket lettuce and pomegranate seeds are added for a twist and local appeal.

The sauce is another highlight, combining elements of both cuisines. A blend of garlic butter, yogurt or tahini-based sauces, and Vietnamese-style mayonnaise adds richness without overwhelming the sandwich’s flavors.

Mina Tran, founder of Banh Mi Zon, poses with the portions. Photo courtesy of Banh Mi Zon

The shop’s offerings include lamb, shawarma, sardine, tofu, beef stew, and vegetarian curry banh mi, priced between 35 to 39 dirham (US$9.50 to $10.60).

Mina Tran, founder of Banh Mi Zon, notes that Dubai customers favor spiced dishes rich in meat and sauce, quick but nutritious meals that suit their lifestyles.

“Banh mi is the ideal street food, convenient and affordable. It combines a crunchy baguette, savory meat, sauces and vegetables,” she said.

Since its launch in early April, the store has sold 150 – 200 sandwiches daily. Most local diners have been surprised by the flavors.

“The lamb was tender and flavorful, perfectly paired with the bread and vegetables,” says Mayed Aljassim, a 35-year-old Dubai resident.

Ebrahim S. Al Haddar, 61, who lives in Abu Dhabi, says the sandwich’s freshness and ingredients make it easy to enjoy and suitable for mornings or lunchtime. He notes that Dubai’s traditional shawarma tends to be mildly spicy and aromatic with garlic and cinnamon, ideal for those who love meaty flavors. He suggests pairing banh mi with extras like eggs, mayonnaise, cheese, or even honey for variety.

In addition to the sandwiches, Banh Mi Zon offers a wide range of beverages, including salted coffee, iced Vietnamese coffee, coconut jelly, and fruit juices priced from 25 to 38 dirham ($6.80 to $10.35).

Cuong also hopes to introduce other Vietnamese staples such as egg coffee,

bun bo Hue

(spicy beef noodle soup), as well as

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.

His goal is to harmonize flavors from both cultures so that Vietnamese cuisine can be enjoyed by Middle Eastern diners in a way that feels familiar and inviting.