How To Make An Authentic Vietnamese Banh Mi Sandwich

One of the my favorites and also an iconic dish of Vietnam is the famous Banh Mi sandwich which has such deep history starting with the introduction of french baguette and pâté chaud (among many other things) during Vietnam’s French colonial era (1887 to 1954).

The original Banh Mi sandwich is believed to have been created in the 1960’s and is rumored to have been created by a northern Vietnamese couple who immigrated to Saigon after 1954 and named their shop, Hoa Ma, after their village outside Hanoi. They offered quick take-away food using fresh ingredients at a cheap price.

Contrary to many recipes out there, the Banh Mi is just not the same with substitutions like using soy sauce or liquid aminos instead of Maggi seasoning (a fermented wheat protein the French also introduced Vietnam to), skipping the tangy pickled daikon and carrots for fresh carrots, or using parsley or italian basil instead of cilantro! NO no no…. There’s just a few things that are critical must-haves that typically go into a signature Banh Mi Sandwich.

So what are the usual requirements for Banh Mi? I'm glad you asked, lets dissect the traditional Banh Mi:

1. Bread: You want something light, airy, with a great crispy crust. Don't get a super dense baguette, if you can't find anything else you can scoop out some of that bread center.

2. Protein: Vietnamese ham, pork belly, bbq pork, it's all good.

2. Cilantro: Is the perfect traditional fresh herb that it's known for. It can also be subbed out with thai basil or mint if you very adversed to it.

3. Cucumber & pickled daikon and carrots: Cucumbers add that nice fresh crunch and the pickles add a nice sweet & sour tang.

4. Maggi & black pepper: The traditional combo, it just isn't the same with soy sauce, liquid amino or tamari. Get the good stuff, Maggi!

5. Mayonnaise: Use real mayo. Traditional Vietnamese sandwiches have more of a yellow aioli style mayo used from dark chicken yolks but Hellman's original mayo or salted butter are also great substitutes.

6. Pate: Chicken liver mousse / pate is a must for me as well. It adds that super savory and buttery fat to the banh mi!

And there you have it! To assemble a banh mi sandwich, follow the below instructions:

INGREDIENTS

Bread:
French baguette or Bolillo roll
(You want something light, and airy, not dense)

Fixings:
A few thin cut cucumber slices or strips
A few loosely chopped or hand-torn cilantro sprigs

Protein:
Use Vietnamese pork (see recipe -here-), crispy pork belly (see -here-), Vietnamese ham, or tufu….

Chicken liver pate
1 hot chile (jalapeño, sliced thin)
1 tbs real mayonnaise

Pickled Daikon and carrots- See my recipe -here-

Seasoning:
Maggi
Fresh ground black pepper

PREPARATION / ASSEMBLY

1. Warm bread in oven at 350 degrees for a few minutes until the outside is slightly crisped and golden.

2. Using a serrated long knife cut the bread lengthwise through the center of the bread.

3. Spread a generous amount of mayonnaise (about 1 tbs) both insides of your bread. Crumble one side with pate, or lather it onto one of the bread sides. Season with a little black pepper and Maggi on either side.

3. Add your sliced meat, pickled daikon & carrots, cucumber slices, chili slices, cucumber.