Banh Mi Sandwich

Why You’ll Love This Recipe

The Banh Mi Sandwich is a unique and delicious option that offers a little bit of everything—savory, sweet, tangy, and spicy. The contrast of the crunchy, fresh baguette with the tender meat (or tofu) and pickled vegetables creates a perfect harmony of textures. The tangy pickles and fresh cilantro balance out the richness of the meat, while the creamy mayonnaise or pâté adds richness and depth. Whether you’re looking for a quick lunch, an exotic dinner, or a sandwich that’ll stand out at your next gathering, this Banh Mi is a winner.

Ingredients

For the filling:

• 1 lb (450g) protein of choice: grilled pork, chicken, or tofu (for a vegetarian version)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon hoisin sauce

• 1 tablespoon fish sauce (or vegan fish sauce)

• 1 tablespoon honey or sugar

• 1 teaspoon garlic, minced

• 1/2 teaspoon black pepper

For the pickled vegetables:

• 1 medium carrot, julienned

• 1/2 cucumber, julienned

• 1/2 cup rice vinegar

• 1 tablespoon sugar

• 1/4 teaspoon salt

For the sandwich:

• 4 small French baguettes or sandwich rolls

• 1/4 cup mayonnaise (or vegan mayo for a plant-based version)

• 1 tablespoon sriracha or chili sauce (optional, for spice)

• Fresh cilantro leaves

• Jalapeño slices (optional, for extra heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the pickled vegetables:

1. Pickle the vegetables: In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Add the julienned carrots and cucumber to the bowl, mixing them into the vinegar solution. Let them sit for at least 30 minutes to pickle. You can also prepare this ahead of time and let the vegetables pickle in the fridge for a few hours.

For the protein:

2. Prepare the protein: In a small bowl, mix the soy sauce, hoisin sauce, fish sauce, honey (or sugar), garlic, and black pepper. If using meat, marinate the protein in this sauce for about 15-30 minutes. If using tofu, press it first to remove excess moisture, then marinate it. Grill or sauté the meat or tofu until cooked through and slightly caramelized, about 4-5 minutes per side for chicken or pork, or until tofu is crispy on the edges.

For the sandwich:

3. Prepare the bread: Lightly toast the baguettes or sandwich rolls until they are crispy on the outside but still soft inside.

4. Assemble the sandwich: Spread mayonnaise (or vegan mayo) on the inside of both baguette halves. If you want a spicy kick, mix the sriracha or chili sauce into the mayo before spreading.

5. Add the protein: Layer your grilled meat or tofu on the bottom half of the baguette.

6. Add the pickled vegetables: Pile the pickled carrots and cucumber on top of the protein.

7. Garnish and serve: Top with fresh cilantro leaves and slices of jalapeño if you want some heat. Close the sandwich with the top half of the baguette and serve immediately.

Servings and Timing

This recipe makes 4 Banh Mi Sandwiches. Preparation time is around 15-20 minutes (excluding marination time), and grilling/cooking the protein will take about 10-15 minutes. The pickled vegetables need at least 30 minutes to marinate.

Variations

• Vegetarian option: Use grilled tofu or tempeh as the protein in place of meat, and add a generous spread of vegan pâté or hummus for richness.

• Spicy version: Add extra sriracha or fresh chili slices to make your Banh Mi extra spicy.

• Pâté: For a more authentic version, spread a thin layer of pâté (or vegan pâté) on the baguette before adding the mayonnaise.

• Different proteins: Try grilled beef, shrimp, or even a fried egg for a unique take on this sandwich.

• Herbs: Fresh mint or Thai basil can be added along with cilantro for an added layer of flavor.

Storage/Reheating

While Banh Mi Sandwiches are best enjoyed fresh, you can store leftover pickled vegetables and protein separately in the fridge for up to 2-3 days. Assemble the sandwiches just before serving to avoid soggy bread. If you have leftover sandwich fillings, they can be used in wraps or salads.

FAQs

Can I make the pickled vegetables in advance?

Yes, the pickled vegetables can be made ahead of time and stored in the fridge for up to a week. They will only get more flavorful as they sit!

Can I use a different type of bread?

Yes, you can use any sandwich bread you like, but a French baguette is ideal because of its crispy exterior and soft, airy interior, which adds to the texture of the sandwich.

What can I use instead of fish sauce?

If you prefer a vegetarian option or don’t have fish sauce, you can use soy sauce or coconut aminos as a substitute.

Can I make this sandwich gluten-free?

Yes, just use gluten-free bread to make this sandwich gluten-free. The rest of the ingredients are naturally gluten-free, but be sure to check your sauces for hidden gluten.

Can I skip the sriracha if I don’t like spice?

Of course! The sriracha is optional, and the sandwich will still taste delicious without it. You can also adjust the heat level based on your preference.

Can I make the Banh Mi Sandwich vegan?

Yes! Just use vegan mayo, tofu, and vegan pâté, and make sure the sauces are vegan-friendly.

Conclusion

The Banh Mi Sandwich is a delightful fusion of French and Vietnamese flavors, making it a unique and delicious choice for lunch or dinner. With its tender protein, tangy pickled vegetables, and fresh herbs, all wrapped up in a crispy baguette, this sandwich is sure to satisfy your taste buds. It’s a versatile recipe that can be adapted to your preferences, whether you prefer meat, tofu, or even a spicy version. Simple, flavorful, and absolutely satisfying, this Banh Mi Sandwich is a must-try for any sandwich lover!

Banh Mi Sandwich

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The Banh Mi Sandwich is a Vietnamese street food classic that combines savory, crunchy, and tangy flavors into one irresistible bite. This sandwich features a crispy baguette filled with a combination of marinated meats (usually pork, chicken, or tofu), pickled vegetables, fresh herbs, and a creamy spread, making for an explosion of textures and flavors. It’s a perfect fusion of French and Vietnamese culinary influences that results in a satisfying, flavor-packed meal.

• Author: Laura
• Prep Time: 15-20 minutes (excluding marination time)
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Yield: 4 sandwiches
• Category: Lunch, Dinner
• Method: Grilled
• Cuisine: Vietnamese

Ingredients

1. 1 lb (450g) protein of choice: grilled pork, chicken, or tofu (for a vegetarian version)
2. 1 tablespoon soy sauce (or tamari for gluten-free)
3. 1 tablespoon hoisin sauce
4. 1 tablespoon fish sauce (or vegan fish sauce)
5. 1 tablespoon honey or sugar
6. 1 teaspoon garlic, minced
7. 1/2 teaspoon black pepper
8. 1 medium carrot, julienned
9. 1/2 cucumber, julienned
10. 1/2 cup rice vinegar
11. 1 tablespoon sugar
12. 1/4 teaspoon salt
13. 4 small French baguettes or sandwich rolls
14. 1/4 cup mayonnaise (or vegan mayo for a plant-based version)
15. 1 tablespoon sriracha or chili sauce (optional, for spice)
16. Fresh cilantro leaves
17. Jalapeño slices (optional, for extra heat)

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Instructions

For the pickled vegetables: In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Add the julienned carrots and cucumber to the bowl, mixing them into the vinegar solution. Let them sit for at least 30 minutes to pickle. You can also prepare this ahead of time and let the vegetables pickle in the fridge for a few hours.

1. For the protein: In a small bowl, mix the soy sauce, hoisin sauce, fish sauce, honey (or sugar), garlic, and black pepper. If using meat, marinate the protein in this sauce for about 15-30 minutes. If using tofu, press it first to remove excess moisture, then marinate it. Grill or sauté the meat or tofu until cooked through and slightly caramelized, about 4-5 minutes per side for chicken or pork, or until tofu is crispy on the edges.
2. For the sandwich: Lightly toast the baguettes or sandwich rolls until they are crispy on the outside but still soft inside.
3. Assemble the sandwich: Spread mayonnaise (or vegan mayo) on the inside of both baguette halves. If you want a spicy kick, mix the sriracha or chili sauce into the mayo before spreading.
4. Add the protein: Layer your grilled meat or tofu on the bottom half of the baguette.
5. Add the pickled vegetables: Pile the pickled carrots and cucumber on top of the protein.
6. Garnish and serve: Top with fresh cilantro leaves and slices of jalapeño if you want some heat. Close the sandwich with the top half of the baguette and serve immediately.

Notes

• Vegetarian option: Use grilled tofu or tempeh as the protein in place of meat, and add a generous spread of vegan pâté or hummus for richness.
• Spicy version: Add extra sriracha or fresh chili slices to make your Banh Mi extra spicy.
• Pâté: For a more authentic version, spread a thin layer of pâté (or vegan pâté) on the baguette before adding the mayonnaise.
• Different proteins: Try grilled beef, shrimp, or even a fried egg for a unique take on this sandwich.
• Herbs: Fresh mint or Thai basil can be added along with cilantro for an added layer of flavor.

Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 7g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 25mg