Vietnamese Bánh Mì Sandwiches

Vietnamese What?

No celebration of everything sandwich would be complete without at least one international offering. And I can’t think of a more flavorful meal than these traditional Vietnamese Bánh Mì (bahn-mee) Sandwiches!

Bánh Mì is the Vietnamese word for bread, but it also refers to a specific type of baguette that is filled with a variety of delicious stuffings and served as a meal. Vietnamese Bánh Mì sandwiches are a popular street food in Vietnam and in food trucks and restaurants in the U.S.

” Sandwiches are wonderful. You don’t need a spoon or a plate!” – Paul Lynde

The secret to a perfect Bánh Mì is the bread, and unfortunately it is sometimes difficult to find traditional Vietnamese Bánh Mì (which is made using a rice/wheat flour blend for that light, airy texture) in the U.S. But fear not! If you don’t have a Vietnamese bakery nearby, you can certainly substitute other breads, like a Mexican bolillo, a sub sandwich roll, or even a small baguette (as fresh as you can find!).

Keeping It Traditional

If you watch any of the cooking shows, you will see a lot of chefs making variations of Bánh Mì to incorporate a “basket ingredient” or something they have on hand. These sandwiches can be wonderfully made from so many different ingredients, but I think you have to try the traditional version first so you can understand the flavor profiles…if you stray too far from the original, at some point it becomes something else, right?

Start With The Meat

The most popular meat for Bánh Mì filling is thinly sliced, marinated pork. You can ask your butcher to slice a pork tenderloin for you if you don’t want to do it yourself. We have an international market nearby that carries thinly sliced pork, so give that a try as well!

Just marinate the pork for at least an hour (overnight is even better). Then cook the slices in a hot skillet (do this in batches so the pieces don’t overlap) for about 1-2 minutes on each side (more if the slices are thicker) and move to a plate and keep warm in the oven on low.

Pork sausage, pork roast, shredded pork, even pork meatballs will all work as well. You can also use marinated chicken, or even beef if you prefer. Vegetarians can fill these sandwiches with grilled tofu or tempeh, or a vegetarian meat substitute.

The Pickles

No Bánh Mì is complete without the pickled veggies! This recipe uses carrots and daikon (a type of radish). You can sub red radishes if that’s all you can find, but they have a stronger flavor so don’t use as many. You can also use turnips if you can’t find daikon. Cut the veggies into matchstick-size strips. Sprinkle with salt and sugar and mix well to coat. Let them stand for 15-20 minutes to draw out the water. In a colander, rinse well to get the salt and sugar off. Mix the brine ingredients and pour over the veggies in a bowl or mason jar and put this in the refrigerator for at least 45 minutes.

Building Your Sandwiches

Slice roll in half and spread both sides with Sriracha mayonnaise and a schmear of pâté. Top one side with pork slices, sliced cucumber, sliced jalapeno, pickled carrots and daikon, and fresh cilantro. If you are in the “cilantro-haters club” try other fresh herbs like parsley. Top with the other half of the roll and enjoy!

Give these amazing Vietnamese Bánh Mì sandwiches a try, and let me know in the comments how you enjoy them! While you’re here be sure to subscribe so you don’t miss all the goodness!

Michele

Print

Vietnamese Bánh Mì Sandwiches

Loaded with fresh vegetables, grilled meat, and piled high on a baguette, these Vietnamese Banh Mi Sandwiches just explode with exquisite flavors.

Course Main Course

Keyword sandwich, banh mi, vietnamese

Prep Time 30 minutes

Cook Time 15 minutes

Marinating Time 1 hour 45 minutes

Total Time 2 hours 15 minutes

Servings 4 Sandwiches

Author Michele

Ingredients

Meat

• 1 1/2 lbs thinly sliced pork loin
• 1 shallot
• 2 cloves garlic
• 1 tbsp sugar
• 1 tbsp honey
• 2 tbsp fish sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp olive oil

Pickled Vegetables

• 2 medium carrots
• 1 medium daikon
• 1 tbsp sugar
• 1 tbsp salt
• 1/4 cup sugar
• 1/2 cup warm water
• 1/2 cup rice vinegar (or white vinegar)

Sandwich Ingredients

• 1/2 cup mayonnaise
• 2 tsp sriracha sauce
• 4 oz pate
• 4 Bolilo rolls or small baguettes
• 1 English Cucumber – sliced thin
• 1 Jalapeno Pepper – Sliced
• 1 bunch Cilantro

Instructions

Meat Marinade

1. Add shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper in a blender or food processor. Pulse until combined. Add marinade to the pork slices in a bowl or ziplock bag and place in the refrigerator for at least an hour (or overnight).

Pickles

1. Chop the carrots and daikon into thin slices or matchsticks. Add the vegetables to a bowl with one tablespoon of sugar and one tablespoon of salt and mix well with your hands. Allow to sit for 15 minutes to release water.

2. Pour veggies into a colander and rinse well to remove sugar/salt. In a small bowl or mason jar combine 1/4 cup sugar and warm water, and stir until sugar is dissolved. Add the vinegar and a pinch of salt. Add the pickle veggies and put in the refrigerator for 45 minutes.

Cooking the Meat

1. Heat olive oil in a large skillet over medium high heat. Add the pork pieces in batches. Don't add it all at once or it won't brown.

2. Sear the pork for 1-2 minutes, then turn and sear on the other side for an additional 1-2 minutes. Remove to a plate and keep warm while you cook the remaining pork.

Building the Sandwiches

1. Slice the rolls in half. Spread each half with a tablespoon of sriracha mayonnaise and a schmear of pate.

2. Top one side with pork, sliced cucumber, sliced jalapeno, pickled carrots and daikon, and cilantro, and the other side of the roll.