Christophe Poirier, vice president for Yum’s emerging brands division, is overseeing the creation of Banh Shop. Here, Poirier is at the order counter, with the kitchen to the right.
The Saigon “Street Stall” Corn Cup, $3, is a side dish that features warm sweet-corn kernels, red pepper, scallions, crumbled white cheese and a sauce of coconut milk, butter and nuoc mam.
Chef Braden Wages speaks with guests in the dining room, which features art from the creative team’s visits to Vietnam.
The converted onetime motor shop near the Southern Methodist University campus offers patio seating.
Seating in the new Banh Shop features handcrafted wooden banquettes, which Poirier said helps give the restaurant a more authentic atmosphere.
In the kitchen that’s open to the dining area, from left, Josh Garcia and chef Braden Wages.
Edith Duarte staffs the counter-order area, which features fresh products in the cases, as well as beer service.
The Grilled Steak Banh Mi, $6.95, features char-grilled sirloin steak, with honey-caramel glaze, cucumber-cilantro aioli, cilantro, Thai basil, pickled shredded carrot and daikon, and ribbon-cut cucumber on a baguette.
After ordering, customers walk a short pathway, with the kitchen on the left and elevated stool seating that faces the cooks on the right.
The “Banh Fire” Bowl, $8.50, includes a choice of protein (in this case, beef) in a stir-fry of carrots, bean sprouts, red onion, scallion and cilantro, tossed in a spicy tamarind sauce and topped with peanuts, jalapeno pesto and sour cream over white rice.
