Bánh Mì

An Icon of Vietnamese Street Food

Bánh Mì Recipe (Vietnamese Sandwich)

The key to Bánh Mì is the contrast between the crunchy bread, the richness of the meats/pâté, and the freshness of the vegetables and herbs.

Ingredients (For 2 Bánh Mì)

1. For the Bread

• Baguette: 2 small or medium Vietnamese baguettes (they must be light, with a very crunchy crust and airy interior). Alternatively, use a French mini-baguette and warm it briefly.

2. For the Fatty and Flavorful Part

• Liver pâté: 2–3 tablespoons (traditionally pork, spread on both sides of the bread).

• Mayonnaise or Clarified Butter: 2 tablespoons (to soften and season the bread).

• Soy sauce: A drizzle (optional, to intensify the flavor).

3. For the Protein Part (Thit Nguội)

• Vietnamese Cold Cuts: Various slices of Vietnamese cold cuts such as Chả lụa (boiled pork sausage) or Giò thủ (pork head cheese with ears).

• Grilled Meat/Braised Pork: 100–150 g of meat of your choice (for example: thin slices of marinated grilled pork).

• (Optional): Chili pepper or jalapeño in rounds.

4. For the Sour and Crunchy Part (Đồ Chua)

• Đồ Chua (Marinated Carrots and Daikon):

  • 1 small Carrot (cut julienne style).

  • 50 g of Daikon (or radish, cut julienne style).

  • Marinade: 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 pinch of salt, and warm water as needed (mix and let marinate for at least 30 minutes).

5. For the Fresh Part

• Cucumber: 1 (cut into long and thin strips).

• Fresh Coriander: 1 bunch (abundant).

Preparation

Phase 1: Prepare the Condiments

1. Đồ Chua (Marinated Vegetables): Mix vinegar, sugar, salt, and water. Submerge the carrots and the daikon. Let marinate in the refrigerator for at least 30 minutes. Drain well before using them.

2. Prepare the Meats: If you use grilled meat (like that of Bún Chả), prepare it in advance. If you use cold cuts, slice them finely.

Phase 2: Prepare the Baguette

1. Warm the Bread: Warm the baguettes in the oven for 3–5 minutes at 180°C to ensure that the crust is crunchy and the interior is soft and warm.

2. Cut: Open the baguette longitudinally (not completely) and lightly hollow out the interior if it is too dense (this is a Vietnamese trick to make space for the filling).

Phase 3: Assembly (Layering)

1. Fatty Bases: Evenly spread a thin layer of liver pâté and a layer of mayonnaise (or butter) on both internal sides of the baguette. Add a drizzle of soy sauce (if desired).

2. Meats: Arrange the slices of cold cuts and/or the grilled meat on the bottom of the sandwich.

3. Crunchiness: Abundantly add the well-drained Đồ Chua and the cucumber strips.

4. Freshness: Fill the remaining space with generous fresh coriander leaves.

5. Final Touch: Add a few rounds of chili pepper or jalapeño depending on how much you love spicy food.

Close the Bánh Mì and serve it immediately to enjoy the perfect crunchiness of the baguette.