I've posted several times about Vietnamese banh mi but realized that I'd never presented a full-fledged, master recipe, nor have I provided some history about the popular Vietnamese snack. First off, a bit about sandwiches themselves. Thank heavens for John Montagu (1718-1792), 4th Earl of Sandwich, who habitually sent for cold meat in between two slices of bread so that he wouldn't have to break away from the gambling tables to eat. Little did he know how he'd impact global eating practices, let alone that of a small country like Vietnam!
There is essentially one sandwich in Vietnamese cooking and it is quite a tour de force. It started out very simply, with baguette smeared with liver pate and that was it. That's how my mom knew it in the 1940s when she was growing up in Northern Vietnam. What we know today as banh mi is a light, crispy small baguette that is split and hollowed before it is invariably filled with homemade mayonnaise or butter (which I don't like), sliced chili pepper, cilantro leaves, cucumber, a tangy-sweet daikon and carrot pickle (do chua), and a drizzle of soy sauce. The variation comes in when you choose what protein component(s) will be center stage. The classic version, banh mi thit nguoi—referred to as the "special" (dac biet) at Vietnamese delis, includes a smearing of housemade liver pâté and thin slices of various Vietnamese cold cuts. Other filling options include, but are not limited to, roasted chicken, grilled pork, crunchy julienned pork skin (bì), Chinese char siu pork, and tofu. This delicious, fanciful version was popularized by Southern Vietnamese, particularly those in Saigon, and is what we know abroad today and in most of Vietnam too.
In the early 1980s, these sandwiches occupied the food craze spotlight in the Vietnamese-American community. A sandwich war of sorts ensued in Little Saigon, California, where entrepreneurial deli owners posted banners advertising low prices ($1 or $1.25) and special offers like "Buy 2 Get 1 Free". Word spread about who had the best deal and best product. There were light-hearted squabbles over which deli should have your loyalty. Our family, like other folks who can't resist a good bargain, bought a dozen sandwiches at a time—veggies on the side so that the bread wouldn't get soggy on the way home. After eating and analyzing a fair number of so-so sandwiches (you eventually get what you pay for), we started making them ourselves—the genesis of this banh mi recipe.
The Bread and Protein
Light crispy baguette (not the chewy rustic kind) is essential for encasing without overshadowing the other ingredients. Vietnamese baguette is commonly made with rice and wheat flour, which makes for an airy crumb. You can purchase the baguette at Vietnamese or Chinese markets, Vietnamese bakeries and delis, or make your own Vietnamese baguette. A Mexican bolillo roll works well too. So does regular baguette, though avoid sourdough and the overly crusty type.
The focal point may be leftover grilled or roasted meat, thin slices of Vietnamese steamed pâté (gio lua), or even seared tofu. Yes, purchased chicken liver pate, even German braunschweiger, can be smeared into a banh mi! Because the daikon and carrot pickle can keep for days in the fridge, you can make banh mi whenever the spirit moves you.
Banh Mi Sandwich
Ingredients
- For each sandwich:
- 1 petit baguette roll or a 7-inch section cut from a regular length baguette, purchased or homemade
- Mayonnaise, real (whole egg) or homemade mayonnaise
- Maggi Seasoning sauce or soy sauce
- Your choice of boldly-flavored meat or tofu, sliced and at room temperature
- 3 or 4 thin seeded cucumber strips (pickling or English variety preferred)
- 2 or 3 cilantro sprigs, roughly chopped
- 3 or 4 thin jalapeño pepper slices
- Everyday Daikon and Carrot Pickle (do chua)
Instructions
- Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides or save it for another use, such as breadcrumbs. If necessary, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.
- Generously spreading the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you’ll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.) Close the sandwich, cut it in half crosswise for easy eating, and enjoy.
Notes
More Banh Mi recipes!
Homemade Vietnamese baguette (banh mi)
Easy mayonnaise (sot mayonnaise)
Daikon and Carrot Pickle (do chua)
Grilled lemongrass pork (thit heo nuong xa)
Meatball banh mi sandwich (banh mi xa xiu)
Quick Char Siu Pork (on Asiandumplingtips.com, my other site)
Roasted Pork Belly sandwich (thit heo quay)
And, check the VWK banh mi search results for more recipes
Have any innovative banh mi of your own? Or have questions? Ask here!
profLauber says
Brilliant. Thank you!
Andrea Nguyen says
You're very welcome!
Sweet Kitchen says
I've never met a sandwich I didn't like but this one definitely looks like a winner!
Bbq Dude says
Banh Mi got me through college. They were inexpensive and delicious (indeed, the restaurant near my place sold them buy 2, get one free, so I kept my fridge stocked). Great study food.
I've lived in a few cities that didn't have serious Vietnamese communities, so I was Banh Mi'less. Thanks to you, I'll never have have to go Banh Mi'less again.
Thanks!
Kim says
I miss Vietnam SOOOOOOOO much. 🙂
Alice says
I've become obsessed with banh mi ever since moving to Melbourne. Maybe because it's less accessible here than in Los Angeles? Can you please recommend a store bought pate? Or even which type (chicken, pork) would work best in a banh mi? I am a little hesitant about making my own but have decided I will try your chicken liver recipe later on. Thanks for this post, I've been trying to figure out ways to recreate it at home.
Andrea Nguyen says
Make Vietnamese good yourself and you won't miss Vietnam so much! In fact, you'll savor it even more.
Alice, I go for either chicken or pork liver pate. Chicken liver pate is a little lighter (less livery) than pork. As for a brand to recommend, if you're in Melbourne, try to find a French-style liver pate that's smooth -- not rough like a meatloaf. If you can, ask for a taste before you buy it. That's what I would do. I don't know what brands are carried in Melbourne so it's hard for me to suggest something.
Here in Northern California, Paul Bertolli's Fra' Mani is making nice liver pate that sells at Whole Foods and even Costco. There's lots going on in artisanal charcuterie and the beauty of Vietnamese cooking is that you can 'borrow' ingredients from other cuisines. So explore and experiment a little.
Maltesia the Fioricet Fairy says
Mmmmmm...Although I'm not that fond of sandwiches, this one has so many ingredients that really caught my interest. Next weekend, I'll try to see if they have this at the Vietnamese restaurant downtown. Just looking at it makes me hungry.
Mireille says
I just got some "banh mi" rolls from the bakery to make these for lunch tomorrow. 🙂 My question is...what is the best way to store the bread for eating later? I used to have loaves of bread baked fresh but a few days later, they get rock hard. I think they'll be okay for tomorrow but was wondering how to extend the life for a few more days.
alecho says
thank you so much for this recipe. The I'm trying to impress REALLY loves this. I'll give this a try and score some points. haha 😉
Atkins Diet Recipes says
Wow! thats a great sandwich. Thanks for sharing.
Alice says
Thank you so much for that Andrea! I've been asking everyone that question for months and it's so nice to have a direction to head in. I dont think I've ever been this excited to go to the store!! 🙂
Andrea Nguyen says
Alice, there's nothing stopping you now! Go forth and make banh mi!
Perry Atkins says
Andrea-was inspired to make Banh Mi this past weekend as result of this article. All these amazing veggies from our farmers markets. Organic Japanese cucumbers and daikon from a Japanese farmer in eastern Washington that are just killer. Fresh pork tenderloin from an organic farmer. Cilantro from the Hmong stands at the market. Homemade mayo. And a killer baguette from TallGrass bakery. Hmmmmm
Glad to see the Banh Hoi article this week and the Seattle references where to find. Can't wait to try reproduce that Slanted Door recipe that uses those noodles.
perry
Andrea Nguyen says
Perry, I was thinking of you and the banh hoi. So great to know that you're making incredibly good banh mi with Seattle's bouty. Music to my ears.
Perry Atkins says
Saw your update on Banh Hoi this a.m. Thanks for that. Meant to mention yesterday as well that I made the carrot and daikon pickles from your book and they were just as easy as you said. Will be looking for other places to use them in my cooking, if you had any suggestions. Thanks for your continued feedback.
Andrea Nguyen says
Perry, try the pickle with la lot with beef on this site:
http://www.vietworldkitchen.com/blog/2007/06/beef-in-wild-be.html
The pickle is nice with the duck and egg noodle soup that's in Into the Vietnamese Kitchen. Another great pickle that's in the book is the tangy mixed vegetable pickle with cauliflower, red pepper, and carrot.
minhtrang nguyen says
Love your book as well as your website.I can't wait for your dumpling book in August .I know it will be fantastic .I gave your book to my sister in law , my daughter in law as Chrismas gift, also to my friends who like to eat VietNamese foods .It become an easy gift idea and meaningful. By the way, You gave us the recipes of banh mi, mayo, hot sauce and carrot/daikon pickles .Thank you so much for that, Now i need the recipes of Vietnamese jambon and pate gan which will be completed traditional Vietnamese banh mi style that i love very much .I am still waiting for a recipe of banh tro from you.
Andrea Nguyen says
Minh Trang, look no further than the Charcuterie chapter in Into the Vietnamese Kitchen for a pate gan, gio, cha, thit banh mi o -- it's there for you to try out and work into your repertoire. Thanks for the kind words!
Hai says
Hello Andrea,
I reviewed your recipe for Thit Banh Mi O in your cookbook, "Into the Vietnamese Kitchen" and I'm having trouble visualizing step #3 how to roll the meat. Do you have a step by step video or pictures that I can follow along with? Thank you!
invertir forex says
Hello,
Great to see a collection of blog posts that includes thoughtful and perceptive commentary. Keep up the great work!!!
beachanytime says
Mireille, who asked about how to store bread for later use. I buy 2-3 baguettes at a time to save on trips to the bakery, and cut and put them in zip lock bags and store them in the refrigerator. They keep for over week this way. Before making a sandwich, toast the bread in a toaster oven for a couple of minutes, which makes the outside crunchy.
Lin, Southern California says
I've had your cookbook for quite a while now but pulled it out to actually cook something for the first time this weekend. These sandwiches were FABULOUS! And now I am completely addicted to homemade Do Chua. I made the Banh Mi, along with the Tomato Egg Drop Soup, for lunch with my girlfriend on Saturday and we devoured both. I'm looking forward to trying other new recipes this week.
Andrea Nguyen says
@Lin: There's no stopping you now!
Drbill says
Miss Lee Sandwiches in Garden Grove on Brookhurst and Westminster BBlvd!
Creative Recreation says
So nice to study your perfect weblog on the spare time. Your write-up brings me different type of feeling about the literature.
Antique Jewelry says
I'm not sure what all of this entails, but it looks amazing! I am a sandwich girl.. eat them almost everyday, so I am always checking out interesting ones. This looks pretty yummy! Wish I lived closer so I could try it out..
-Molly
Zanna says
Thanks for the recipe. I'm going to try it tonight. We went to a vietnemese sandwich shop and had a beef and pork sandwich. They were both seasoned differently. The pork one having a slight bbq flavoring. Do you have any suggestions on how to season the meat?
kitchen canisters says
The French connection makes the Vietnamese banh mi so wonderfully good. Baguette is not like ordinary bread and thus takes it to a higher level. The basic recipe is simple and distinctly Vietnamese but it has many variations suited to almost any nationality, the meat component being flexible. Delicious and healthy too.
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Fort Lauderdale catering says
Aside from your knowledge in baking, your bread maker should also function well so that you can produce delicious and presentable bread. Bagels, which is among my favorite kinds of bread, is made a bit different and I also would like to learn how to make them. It is truly interesting to learn new recipes like this.
Florida Certified Public Accountants says
My favorite taste in one of these is the cilantro... I don't know why, but the first time I ry it, It was the most delicious mixture of flavors
Metro Ethernet says
One of the unique flavors in this sandwich ir cilantro, I love it fresh cut.. it gives a fresh taste..
I also use it in salands...
It seems another recipe to try... thanks
Bread machine reviews says
I tried the home made Vietnamese baguettes and loved them and this recipe looks too cute not to try.
Eva says
Hi. I really enjoyed reading your blog. I'm totally hooked on banh mi, and am fortunate enough to live near Boston's large Vietnamese community. There is one banh mi place that I especially love: http://inthekitchenwitheva-eva.blogspot.com/2011/04/banh-mi.html
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diatebes test strips says
This food seems like delicious. I think it is tasty.
Thank's for the recipe. I hope I could do it too.!
Seeing forward for other yummy food.
Stephanie says
wonderous! I am starting a food truck featuring Soul Food from around the world, in SLC, UT and Banh Mi is one of the sandwiches featured!
Miss B says
Thanks for the recipe. I will have to try it for my family. I live in Atlanta and frequent Lee's Bakery for my Banh Mi sandwich fix. The pork and chicken sandwiches are to die for. Soon I will get the guts up to try one with a fried egg. If you want, check out my article and photos about the Banh Mi sandwich here: http://www.hmgdesigns.net/banhmi
YukariSakamoto says
Just made this yesterday for a lunch date with a friend. She loved it, me too! Arigato!
Susan says
I was craving Banh Mi and no time to drive into the city to the Asian grocery store. I had daikon, other than that everything came from a major chain store, with great results. For the bread--ciabatta--I hollowed it out after crisping it in the toaster oven. For the pate, I found "Old Wisconsin" brand in a plastic tube with the gourmet cheeses--made of pork liver and worked well, except it was saltier than the VN-style pate I've tried before. I used low-salt deli ham, which was not bad at all in the sandwich. I had some daikon and carrots at home, so I was able to make your pickles, added some fresh chile and cucumber, and although the end result did not look much like banh mi, it was really pretty good, thanks to the guidance of your recipe. A real banh mi craving cannot be ignored.
Joshua Merritt says
My dad introduced me to Banh Mi years ago and it's been a favorite since - and I can't resist trying to make them myself, although I still can't top the ones I get at my favorite Vietnamese food carts.
I love them so much I even made a t-shirt to celebrate them, check it out at http://www.clothmoth.com/collections/frontpage/products/banh-mi-pho-shizzle
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when I first read this line by England’s Poet Laureate, it startled me.
Emilie says
The Banh Mi is definitely becoming more and more popular! In NYC you can now find them in sandwiches carts all over the city. Has anyone seen this scan of the Banh Mi sandwich? It's pretty cool and impressive! Check it out at http://jsx55.com/collections/featured/products/banh-mi
steve wood says
Ms. Nguyen,
Thanks for the master banh mi recipe and good luck with your new book. Your site looks great and I will definitely be back for more!
Steve
Andrea Nguyen says
Hello Steve, Great to have you here. Enjoy the site!
giay xuat khau says
A month ago I was riding along in my friend Natasha's Coolhaus ice cream sandwich truck (a post on that coming soon...) when a young woman approached the window with two 12-inch sandwiches. She was one of the proprietors of the Nom Nom truck and she wanted to arrange a sandwich swap: her banh mi for our ice cream. A career in a food truck looked better than ever. We did the deal then we feasted! The Banh Mi has been experiencing a well-deserved moment in America. They're a French-Vietnamese hybrid, a sandwich on a baguette that's made with a combination of wheat and rice flour.
giay xuat khau says
A month ago I was riding along in my friend Natasha's Coolhaus ice cream sandwich truck (a post on that coming soon...) when a young woman approached the window with two 12-inch sandwiches. She was one of the proprietors of the Nom Nom truck and she wanted to arrange a sandwich swap: her banh mi for our ice cream. A career in a food truck looked better than ever. We did the deal then we feasted! The Banh Mi has been experiencing a well-deserved moment in America. They're a French-Vietnamese hybrid, a sandwich on a baguette that's made with a combination of wheat and rice flour.
Cheryl says
Hi Andrea... I live in South Florida, and unfortunately, we do not have Trader Joe's here (I know... how sad). Can you post a recipe for a "from scratch" char siu pork? I REALLY want to make bahn mi. I have a pork loin in my freezer, and I'm getting the radishes and carrots soon for the do chua. It seems that the only recipes I can find entail cutting the pork into pieces or strips, then marinating and cooking. It looks to me like the pork is cooked whole and then sliced. But what do I know! LOL!
Thanks for your help! Cheryl 🙂
Ellie says
I just read an article about your take on Asian noodles in the Milwaukee Journal-Sentinel, and last night had a craving for banh mi -- not so prevalent here! (I got hooked when we lived in New York City, and Chinatown was an easy walk from my office.) I googled a recipe, and lo and behold, your blog popped up. Am definitely going to make this, AND start following Viet World Kitchen! Thanks.
marlon says
Love your book as well as your website.
Dzuy says
Do you have the recipe to make the actual Vietnamese bread? I can't seem to find it anywhere. Please help!
Dzuy says
Ms. Nguyen
Do you have the recipe to make the actual Vietnamese bread? I can't seem to find it anywhere. Please help!
Andrea Nguyen says
Hi Cheryl, check your library for "Into the Vietnamese Kitchen" or "Asian Dumplings". My char siu recipes are in those books. I don't usually post recipes that I've published in my printed books.
Andrea Nguyen says
No I don't, Dzuy. Sorry.
Teresa Culver says
Hi Andrea, Just read your recipe for banh mi. My mother is Vietnamese and I grew up eating these sandwiches. Now I make them for my husband and kiddos and we all LOVE every bite! Just wondering how you feel about soaking the carrot & daikon mix in nuoc mam? That's what I do because I love nuoc mam, and having that extra flavor on the sandwich seems to do the trick for us. Just curious about your thoughts on that.
Thanks!
Maureen W. says
I am so happy to have found your recipe! I'm currently devouring my sandwich. I made the daikon & carrot pickles just an hour ago and couldn't resist. The best thing about making at home is adding extra cilantro and jalapenos! Can't wait to make these for my kids; they usually have to wait until I run to an out of town 99 Ranch Market. Thanks very much!
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Phil Jenkins says
I can walk to a Banh Mi shop from my home and get a good one for cheap but Andea's recipe is so spot on and easy I don't do that anymore. Quick pickling is a revelation. So easy, and I had never purchased daikon before.
I'm hungry so I'll make a BLT...? no...a bacon bahn mi!!!
Mark Sy says
I was walking along the streets of ho chi minh and i cant help theyre everywhere..very pleasing and looks very appetizing. when i get the chance to taste the humble yet mouthwatering banh mii just cant help but to fall in love. i can eat banh mi everyday!
thanks for sharing this and will definitely copy your recipe 🙂
Pat says
Hi Alice, have you discovered the best Vietnamese sandwich shop in Footscray yet? It's the best. It's just opposite the Footscray market on Barkly St
Karin Anderson (Karin's Bäckerei) says
I made the Banh Mi sandwiches today, with the home baked baguette and Do Chua pickles, and some sliced Braunschweiger liverwurst and they tasted great!
I had to smile at your use of Maggi seasoning. I didn't know this was a staples in the Vietnamese cuisine, too! As a German, I grew up with it, of course, and it's the secret weapon in my pantry.
Bruce Deniger says
Oh man! This looks beyond delicious. I am going to make this as soon as possible. Well done! I can’t wait to try this either. My most favorite hobby is trying out new recipes. Since I’m engaged in my work at http://essaycaptains.com/ I don’t get much time now a days to tryout everything posted here but I had tried most of them and almost all came out really tasty at my first try itself.
Judy says
Hi:
Well I bought your book 2 winters ago, and make the ingredients over a couple of weeks in late winter early spring. I'm a little late this year, but finally getting around to doing them. I make the sausage with pork following the recipe in the book I wrap it in kale and tinfoil to boil down. Freezes well and make 4 logs. Then I make the chicken. Pickles are my favorite, and I have gotten creative, adding fennel bulb as it is one of my favorites. the sauces and may are great. But my favorite is the liver pate. I have been making liverwurst for about 10 years now. and when I saw your version, I just adapted my recipe. It also freezes well in 1/2 pint mason jars. Then I have ingredients in my freezer for sandwiches for about 2-3 months for a couple times a week for my hubby and i. Your book is amazing. I have not yet gotten ambitions enough to make the bread. But I think this year is the year. I have "mastered" the rest of it. Thanks so much for this lovely little cookbook.
Andrea Nguyen says
Judy, thank you so much for taking time to write and share your Banh Mi Handbook experience. Wow. I'm so honored and flattered. Moreover I totally love your tips for putting up pate for later use. So smart! You made my day.