Five To Try: Make These Casual Vietnamese Spots Your New Lunchtime Go-Tos

Melbourne’s love of Vietnamese food knows no bounds. In recent years, a new cohort of casual operators has stepped in, keeping the comfort and authenticity while reshaping how (and where) we eat it. Some lean on family traditions, others on format-bending ideas like drive-through banh mi.

Here are five new Vietnamese spots to try where students, families and office workers can all find something to love.

Saigon Bites, Thornbury

At Saigon Bites , owner Katy Ngo set out to bridge two worlds: the bustling, street-side buzz of a Saigon corner and the polished ease of Melbourne’s fast-casual dining scene. “We saw a gap between traditional Vietnamese eateries and more modern spots,” she says. “Our goal was to bring the two together – keeping the heart and authenticity of Vietnamese food, while making it accessible, quick and enjoyable.”

Here, the menu balances classics and personal dishes. There’s pho, of course – fresh and comforting without being heavy. The special banh mi is stuffed with both crackling pork and barbeque pork and is all flavour and texture. “It really sums up what we’re about,” Ngo says.

Rice and noodle bowls are built your way, with proteins such as lemongrass beef, tofu and grilled Vietnamese chicken, layered with vegetables and sauces. But the favourite is Mama’s Homemade Dim Sims. They’re made using a family recipe carried over from Ngo’s mum’s now-closed Abbotsford spot Vinh Vinh , where they had a loyal following.

Cham, West Melbourne

One of the most exciting new additions to the city’s brunch scene has come in the form of Vietnamese cafe Cham.

Owners and partners former Supernormal and Aru chef Tony Nguyen and front-of-house pro Christa Chan-Nguyen met while working at Stokehouse. They bring a refined approach and blend Vietnamese flavours with Melbourne brunch.

There’s a croissant banh mi, which is filled with cold cuts, house-made pâté and pickled vegetables and swaps the standard rolls for a Cobb Lane pastry. Then there’s banh mi chao, also known as a Vietnamese breakfast skillet, which is a deconstructed version with cold cuts, pork meatballs, house-made pâté, a fried egg and pickled vegetables, served with a Vietnamese baguette and whipped Laughing Cow cheese on the side.

Banh Mi Vietnam, Maidstone

At Banh Mi Vietnam , fast food comes in the form of a crusty roll with either crackling lemongrass pork, barbeque chicken or lemongrass tofu banh mi – assembled fresh-to-order and served via a drive-through.

The idea came straight from the founders’ own lives. “As a busy family, we found it hard to get fast food that was both quick and healthy,” says co-founder Isabella Le. “There are plenty of options for burgers and fried food, but nothing that feels fresh, balanced and exciting. We wanted to create a drive-through that solved that problem.”

The idea clearly struck a chord. Weekdays see tradies and commuters pulling up for something hearty without losing time on the job, while weekends bring in families grateful for a convenient and nourishing option. Each roll is built on a light, crunchy baguette (baked that day) layered with house-made pâté, pickled carrot and daikon, cucumber, coriander, chilli, and the family’s secret sauces

Rop Rop, Fitzroy

Rop Rop in Fitzroy takes a pared-back approach to Vietnamese casual dining. It’s light, bright and centred on freshness. The star attraction is the rice paper rolls, made to order and filled with crisp vegetables, herbs and proteins, giving diners that satisfying mix of chew and crunch straight from the counter.

Beyond rolls, the menu leans into bowls that showcase balance and punch. Options including crispy or grilled pork salad bowls come layered with pickled carrot, cucumber, onion, fried shallots, crackling, leafy greens and a tangy dressing. It’s quick, nourishing and endlessly customisable Vietnamese food.

Ngon Banh Cuon, CBD

Banh cuon is a Northern Vietnamese dish of thin, elastic and lightly translucent steamed rice rolls made from a rice batter and cooked over a cloth stretched taut above a pot of boiling water. At Ngon Banh Cuon on Lonsdale Street, they come plain or with fillings including chicken, pork, veggies, and youtiao (Chinese doughnuts), and are accompanied by nuoc cham and sides such as sweet potato chips and sticky rice cakes with pork.

The entire menu leans towards Northern Vietnamese cuisine. “Compared to Southern or Central styles, Northern food focuses on simplicity and freshness,” says front-of-house manager Anne Nguyen. Expect broths that are clean and umami-rich, rather than spicy or sweet, typical of the north’s more restrained and balanced approach to flavour.

Additional reporting by Aastha Agrawal and Pauline de Leon.