Banh Mi — Vietnamese Sandwich
Experience the vibrant flavors of Vietnam with this easy-to-make Banh Mi sandwich. Crusty bread, savory filling, and bright pickled vegetables create a culinary symphony in every bite.
Banh Mi — Vietnamese Sandwich
Experience the vibrant flavors of Vietnam with this easy-to-make Banh Mi sandwich. Crusty bread, savory filling, and bright pickled vegetables create a culinary symphony in every bite.
Key move
Treat the sandwich like a ratio problem: use sharp pickles, plenty of herbs, and just enough rich filling that the baguette still stays crisp. If the vegetables are watery or the bread is soft, the balance collapses before the first bite.
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The Setup
- Bowlmedium
- Knife
- Cutting Board
The Mise en Place
5 of 11Your prep station before cooking begins
The Protein (0/2)
The Pantry (0/2)
The Finish (0/1)
Baguette is too hard.
Lightly toast the baguette or use a softer baguette.
Pickled vegetables are too sour.
Add a little more sugar to the pickling liquid.
Chef's Notes
Marinate meat overnight for deeper flavor. Grill or roast until nicely charred for authentic taste.
Pickled carrots and daikon can be made up to a week ahead and stored in the fridge.
Serve immediately after assembly to keep the baguette crisp. Add fresh cilantro and chili slices.
Watch the Technique
Video source: YouTube
The Method
PREPARE
Prep aheadJulienne the carrots (1 cup) and daikon radish (1 cup).
Carrots and daikon radish are julienned.
PICKLE
Prep aheadIn a bowl, combine rice vinegar (¼ cups), sugar (2 tbsp), and salt (½ tsp). Add the julienned carrots (1 cup) and daikon radish (1 cup). Let it sit for at least 30 minutes, or up to a few hours, in the refrigerator.
Vegetables are submerged in pickling liquid and chilling.
PREPARE
Prep aheadGrill or roast the pork (500 g) until cooked through. Slice thinly.
Pork is cooked through and thinly sliced.
SPREAD
Cut the baguettes in half lengthwise. Spread mayonnaise (½ cups) on both sides of the bread.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Baguettes are cut and spread with mayonnaise.
LAYER
Layer the pork (500 g), pickled vegetables, cilantro (1 cup), and jalapeno (1 small) slices on the baguette (8 small loaves).
All filling ingredients are layered on the baguette.
DRIZZLE
Drizzle with sriracha (2 tbsp), if desired.
Sriracha has been drizzled (or omitted).
SERVE
Serve immediately and enjoy the symphony of flavors.
Sandwich is ready to be served.
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