Bánh Mì — Vietnamese Sandwich

About This Recipe

Bánh mì is perhaps the greatest sandwich in the world — a masterpiece of culinary fusion born from the French colonial period in Vietnam. The name simply means 'bread' in Vietnamese, referring to the adapted baguette that became central to Vietnamese street food culture. What makes it extraordinary is the contrast: the crispy, airy baguette is spread with rich, savoury pork liver pâté and mayonnaise, then loaded with sweet-salty char siu pork or pork belly, tangy pickled daikon and carrot, cool cucumber, bright fresh coriander, fiery sliced chilli and a drizzle of Maggi seasoning. Every bite delivers crunch, heat, tang, richness and freshness simultaneously.

Ingredients

Serves 4

• 4Vietnamese baguettes or light French baguettes(25–30cm each)
• 400 gpork belly or pork shoulder(for char siu)
• 3 tbsphoisin sauce
• 2 tbspsoy sauce
• 1 tbsphoney
• 1 tspChinese five-spice powder
• 2 clovesgarlic(minced)
• 1 tspsesame oil
• 200 gdaikon radish(peeled, julienned)
• 2large carrots(peeled, julienned)
• 4 tbsprice wine vinegar
• 2 tbspcaster sugar
• 1 tspsalt(for pickles)
• 80 gsmooth pork liver pâté(or chicken liver pâté)
• 4 tbspJapanese or Kewpie mayonnaise
• 1cucumber(sliced into thin batons)
• 1 large bunchfresh coriander (cilantro)
• 2–4fresh red or green chillies(thinly sliced)
• 2 tspMaggi seasoning or light soy sauce(to drizzle)

Instructions

1. 1

   Make the pickles (do this first)

   Combine the julienned daikon and carrot in a bowl. Toss with 1 teaspoon of salt and leave for 15 minutes — they will release water and soften. Squeeze out the water firmly. In a small saucepan, heat the rice wine vinegar, sugar and 4 tablespoons of water until the sugar dissolves. Pour over the vegetables while still warm. Allow to cool completely and then refrigerate for at least 30 minutes. The pickles can be made up to a week ahead and stored in a jar in the fridge.

   The pickles are the backbone of bánh mì — they provide the acidity that cuts through the rich pâté and pork. Do not skip or rush this step.

2. 2

   Marinate and cook the char siu pork

   Combine hoisin sauce, soy sauce, honey, five-spice, garlic and sesame oil in a bowl. Score the pork belly or shoulder with a sharp knife and coat thoroughly in the marinade. Cover and marinate for at least 30 minutes at room temperature, or overnight in the fridge. Cook on a rack in a 200°C oven for 25–30 minutes, basting with remaining marinade halfway through, until caramelised and cooked through. Rest for 10 minutes, then slice thinly.

3. 3

   Prepare the bread

   The bread is fundamental to authentic bánh mì. Vietnamese baguettes are lighter and less chewy than French baguettes — they have a thinner, crispier crust and a more airy crumb. If using French baguettes, remove some of the bread from the interior to create space and reduce the dough-to-filling ratio. If the bread is not fresh from the oven, warm it in a 180°C oven for 5 minutes to restore the crispiness before assembling.

4. 4

   Assemble the bánh mì

   Split the baguette almost all the way through, leaving one edge as a hinge. Spread the inside of the top half with pâté. Spread the inside of the bottom half generously with mayonnaise. Layer the sliced char siu pork over the mayonnaise. Add a generous mound of drained pickled daikon and carrot. Add cucumber batons and a large handful of fresh coriander — do not be shy, coriander should be abundant.

5. 5

   Add the heat and finish

   Lay sliced fresh chilli across the top — as much or little as you prefer. Drizzle a few drops of Maggi seasoning or light soy sauce across the filling. Press the sandwich closed firmly. The best bánh mì are eaten immediately while the bread is still crispy. Wrap in paper if eating on the move.

Variations

• •

  Tofu bánh mì: marinate and pan-fry firm tofu in the char siu marinade for a satisfying vegan version — the pickles and herbs remain unchanged.

• •

  Lemongrass chicken bánh mì: marinate chicken thighs in lemongrass, fish sauce, garlic and chilli before grilling for a lighter, aromatic alternative.

• •

  Banh mi thit nguoi (cold cuts style): skip the char siu and use Vietnamese cold cuts — chả lụa pork roll, head cheese and Vietnamese ham — for the traditional Saigon street stall version.

Storage

Bánh mì must be assembled and eaten immediately — it does not store well once built. The individual components keep well: pickles for 2 weeks refrigerated in a jar, char siu pork for 3 days refrigerated and reheated, pâté as per its packaging. Assemble to order for the best results.

Frequently Asked Questions