Since their emergence in the capital in 2009, Vietnamese baguettes have become so mainstream you can buy them in EAT, but we like them best from the original Vietnamese-run stalls. Banhmi11, the second street-food stall to have specialised in the Vietnamese fast food, has now become a Saturday fixture at Broadway Market. The crisp-shelled baguettes are filled with a choice of freshly grilled meats, fish or tofu and topped with carrot, daikon pickle, cucumber and coriander. Our favourite, the Imperial BBQ, mixes sweet caramelised barbecued pork with the fresh aromas of lemongrass, coriander and fish sauce, finished off with a kick of fiery chilli heat.Read more
Taller than they are wide, the sarnies from street food maestros Bell & Brisket get their filling-to-bread ratio spot on. Not that the bread (either a fresh bagel from the Brick Lane Bakery, or a couple of slices of deliciously dark rye bread, for an extra £1) is in any way sub-par: it’s just that the fillings are what we came for. We like the signature ‘Lord Rupert’ best: designed as a British take on a classic Reuben, it comes stuffed with layers of succulent hand-brined salt beef, their house pickled red cabbage, fresh dill pickles, a blob of mustard and a slice of cheddar, which they blow-torch so it goes all gooey. A word of warning, though: you may have to unlock your jaw like a snake swallowing an egg to get your chops around the thing. But it’ll be totally worth it.Read more
There are hundreds of food vans – sorry, 'food trucks’ – roaming London these days, and it’s hard to pick just a handful. But heck, we had to try. Of the dozens we’ve sampled, the dishes of Bhangra Burger stand out, especially the lamb wrap with lime pickle, or as they call it, ‘crazy lamb jalfrezi burger’. Lamb mince is marinated in spices, then served with mango chutney, raita and sharp lime pickle, and rolled in a Lebanese khubz flatbread. Among the van’s locations are Kerb at King’s Cross and the Market House Bar in Brixton.Read more
Hot dogs were considered to be lowbrow food in the UK until this little stall set up on an unlovely stretch of Old Street. Free-range pork, prime beef and judicious seasoning are used in custom-made sausages that banish all thoughts of weak and watery canned wieners. Even the buns are made in Hoxton. If you can eat one and keep a clean shirt you’re doing well – either way, you’ll be happy. And if it’s a chilly day, pop into Roadtrip (the bar at number 243), and pick one up from there instead (they’re an extra £1 – that’s the price of shelter for you).
NOTE: Islington council are currently refurbishing this section of Old Street, but the stall will return as soon as works are complete.
For decades, Brick Lane Beigel Bake has been serving up this signature Jewish snack: a big chunk of just-cooked juicy salt beef, sitting on a chewy fresh plain bagel, optionally spiked with some eye-wateringly strong mustard – all for less than £4. No pickles (they’re 20p extra), no tables, or standing on ceremony, just a pure, perfect salt beef bagel. Well worth queuing for.Read more
Back in the days when Borough Market was still a wholesale market, a handful of food enthusiasts banded together to create an irregular fine-food market selling directly to the public. Among them was Leila McAlister, who created the now iconic chorizo sandwich. She’s moved on to Shoreditch to head up the excellent Leila’s Shop and café, but her buns live on. Join the salivating queue waiting for the renowned griddled Spanish Alejandro chorizo buns, oozing with piquant paprika oil, complemented by silky piquillo red pepper and peppery rocket – all for a very reasonable £3.75.Read more
At middle class supper parties across the capital, guests will press you into hearing about their favourite hummous recipe or how to get your quinoa just right, but ask them about sausages and they may just recoil with horror. But these people need to get out more, and try the ones at Herman ze German. Everything a sausage should be: fat, juicy, and made with the highest quality ingredients, they’re imported from a German butcher (called Fritz, wouldn’t you know). Choose from chilli beef (made with pork, beef and chilli), classic bratwurst (made with pork and veal), or our favourite ¬– the bockwurst – made with smoked pork. With a delicate flavour, a springy middle and plenty of ‘knack’ when you bite into it, it needs nothing more than ketchup and mustard, though the optional toppings of crispy onions, sauerkraut and curry sauce are jolly nice, too.
At middle class supper parties across the capital, guests will press you into hearing about their favourite hummous recipe or how to get your quinoa just right, but ask them about sausages and they may just recoil with horror. But these people need to get out more, and try the ones at Herman ze German. Everything a sausage should be: fat, juicy, and made with the highest quality ingredients, they’re imported from a German butcher (called Fritz, wouldn’t you know). Choose from chilli beef (made with pork, beef and chilli), classic bratwurst (made with pork and veal), or our favourite ¬– the bockwurst – made with smoked pork. With a delicate flavour, a springy middle and plenty of ‘knack’ when you bite into it, it needs nothing more than ketchup and mustard, though the optional toppings of crispy onions, sauerkraut and curry sauce are jolly nice, too.Read more
We like Jerk City for its home-style Caribbean dishes, many of which are Trinidadian and influenced by the island’s Asian population. The mutton roti is a case in point. Jerk City’s floury, flaky roti is a thick and heavy flatbread, the curried mutton spicy, the portions large. Service can be haphazard, so avoid the lunchtime rush unless you’re happy to lime with the crowd at the smattering of brown wooden tables – or join the many who just pop in for a takeaway.Read more
This Thai café in Brixton Village Market is a good place to relive the backpacker experience. KaoSarn’s som tam (green papaya salad) is just like the street vendors in Thailand would make it – complete with slivers of bird’s-eye chilli that assault your palate with their heat. The sharp citrus crunch of green papaya is given sour notes by the addition of ground dried shrimps, with crushed peanuts adding nuttiness.Read more
In the world of cheese, the folks at Kappacasein are over-achievers. They’re the kind who, if they posted all their achievements on Facebook, would make you feel a little bit sick. Not content with making his own cheese, owner Bill Oglethorpe went on to develop a new creation: Ogleshield, a sweet, nutty, alpine little number with brilliant powers of melting, that’s incorporated in cheese toasties across town. But for the Godfather of them all, you’ll need to join the queue at his Borough Market stall, where the celebrated Kappacasein cheese toastie is made with eight parts Montgomery cheddar, one part Ogleshield and one part Comté, on a base of Poilâne sourdough, with sliced leeks, minced onions and crushed garlic for extra oomph. Just prepare to lie down afterwards.Read more