Banh Mi Saigon (Vietnamese Sandwich)

About This Recipe

Banh mi is the Vietnamese sandwich, born from the French colonial influence but transformed entirely into something uniquely Vietnamese. A crispy baguette (often made in Vietnam to this day with a light, airy crumb) is spread with savory pâté, filled with Vietnamese cold cuts (cha), pickled daikon and carrot, fresh cilantro and jalapeños, and drizzled with mayonnaise. Eaten for breakfast or lunch, it's one of Asia's most beloved handheld meals and costs just a dollar or two from street vendors in Saigon.

Ingredients

Serves 2

• 2 piecesVietnamese baguettes (or crusty French-style baguettes)
• 2 tbspVietnamese pâté (cha lua)
• 100 gVietnamese cold cuts or head cheese (cha)
• 2 tbspmayonnaise
• 1/2 cuppickled daikon and carrot
• 1 tbspsoy sauce or fish sauce

Instructions

1. 1

   Prepare pickled vegetables

   If not store-bought, julienne daikon and carrot, then pickle in a mixture of rice vinegar, sugar, and salt for at least 2 hours.

2. 2

   Toast and cut baguette

   Slice baguettes lengthwise and toast lightly in a 200°C oven for 3–4 minutes to warm and crisp the exterior.

3. 3

   Assemble sandwich

   Spread pâté on bottom half, mayonnaise on top half. Layer cold cuts, pickled vegetables, fresh cilantro, and jalapeños. Drizzle with a touch of soy sauce.

4. 4

   Wrap and serve

   Wrap in paper and serve immediately. The sandwich should be eaten fresh while the bread is still warm and crispy.

Variations

• •

  Make with pâté and sardines for pâté-cá

• •

  Use roasted chicken instead of cold cuts

• •

  Add a fried egg for extra richness

Storage

Best eaten immediately. Components can be prepped ahead and assembled to order.

Frequently Asked Questions