Philadelphia’s culinary scene has embraced Vietnamese flavors, with pho and banh mi spots flourishing throughout the city. Amidst this boom, Brown Street Coffee and Bànhery emerged, driven by owner Erik Cha’s desire to offer something genuinely traditional. Cha, witnessing the commercialization of banh mi and coffee, yearned for authenticity. “I was just so tired of seeing banh mi and coffee places so commercialized,” Cha explained, emphasizing his vision for Brown Street Coffee as a return to the true essence of Vietnamese flavors, without unnecessary frills or fusion trends. He aimed to create a space where the simple, traditional Vietnamese banh mi and coffee experience could be celebrated.
Brown Street Coffee and Bànhery
Erik Cha’s journey into the restaurant world began during his time at Temple University, growing up in Philadelphia’s Olney neighborhood. Starting in sushi restaurants, he quickly progressed to fine dining, gaining experience at prestigious establishments like the Rittenhouse Square Hotel and the Ritz Carlton. A pivotal point in his career was working with Phillipe Chin, a celebrated chef renowned for upholding French culinary traditions. Under Chin at Phillipe on Locust, Cha became the youngest maître d’ in Philadelphia at just 20 years old. This background in fine dining instilled in him a deep appreciation for culinary artistry and quality, yet it also fueled his desire to simplify and honor the roots of Vietnamese cuisine, especially in his own venture, Brown Street Coffee.
Despite his fine dining expertise, Cha felt a need to simplify the Vietnamese sandwich. “I really just felt like everyone was trying to do so much, man,” Cha reflected on the trend of overly elaborate banh mi. “I just felt like they were losing touch of the foundations of the original recipes.” To ensure Brown Street Coffee’s banh mi stayed true to its origins, Cha sought guidance from a trusted source: his mother-in-law. “[I went to] my mother-in-law,” Cha shared with a laugh, highlighting the personal touch he brought to his business. He asked her to recall the traditional methods of marinating meats and preparing banh mi from 20 years prior. Her insights became the foundation for Brown Street Coffee’s recipes, ensuring an authentic taste. Except for the Korean barbecue option, all the meat recipes and marinades at Brown Street Coffee are inspired by his mother-in-law’s traditional Vietnamese cooking.
Close-up of a Vietnamese Banh Mi sandwich at Brown Street Coffee
Cha’s mother-in-law’s commitment to tradition extended to the meticulous preparation of ingredients. She emphasized hand-cutting the meats for each banh mi, a method rooted in pre-industrial Vietnam where machines were not available for slicing. “Even if it was paper thin, it was hand cut. And she basically said, ‘I want you to do the same. Make all your meat hand-cut.’” This dedication to hand-cutting, even with modern equipment available, reflects Brown Street Coffee’s commitment to authenticity and quality. Cha recounted spending nights with his team, “with two huge meat cleavers just dicing away,” underscoring the labor and care put into each sandwich.
Complementing the authentic banh mi at Brown Street Coffee is an equally important focus on Vietnamese coffee. “Coffee and bành mi always go together. It’s a love affair not many people understand,” Cha stated, emphasizing the inseparable pairing in Vietnamese culinary culture. Vietnam’s significant role in global coffee production, second only to Brazil in Robusta bean exports, is a testament to its coffee heritage. While Vietnamese iced coffee typically uses robust Robusta beans, Brown Street Coffee takes a slightly different approach while maintaining the authentic flavor profile.
Brown Street Coffee utilizes Café du Monde, a renowned New Orleans coffee brand, for their Vietnamese coffee. The chicory root in Café du Monde’s blend creates a flavor profile remarkably similar to Vietnamese Robusta, offering a familiar yet subtly distinct taste. This choice allows Brown Street Coffee to bridge the traditional Vietnamese coffee experience with a well-regarded American coffee brand.
Cups of coffee at Brown Street Coffee shop
For espresso and drip coffee, Erik Cha prioritized quality and passion, partnering with Toby’s Estate, a Brooklyn-based roaster. He selected Toby’s Estate for their deep commitment to coffee sourcing and their enthusiasm for the craft. “They just want to talk about coffee,” Cha noted, impressed by their dedication, citing stories of buyers traveling to remote farms to source the best beans. This partnership reflects Brown Street Coffee’s overall dedication to quality ingredients and authentic culinary experiences, extending beyond just Vietnamese offerings to encompass all aspects of their coffee service.
Located at 2545 Brown Street, Brown Street Coffee & Bànhery welcomes customers Monday to Friday, 7 AM to 6 PM, and Saturday to Sunday, 7 AM to 5 PM. Erik Cha’s vision for Brown Street Coffee, blending traditional recipes with quality coffee, has resonated with the local community. “With recipes from my mother-in-law and coffee from Toby’s Estate I thought, ‘this just can’t go wrong!’” Cha exclaimed, expressing his gratitude for the warm reception. He concludes, “I just want to go back to what a coffee shop is supposed to be,” highlighting his desire to create a welcoming, simple space where people can enjoy quality coffee and authentic banh mi in the heart of Philadelphia.
