A crisp baguette packed with pate, pickled vegetables, coriander and your choice of meat, balancing rich, sharp and fresh in one sandwich.
Banh mi
- 2 crusty baguettes or rolls
- 200 g pork, chicken or tofu, cooked and sliced
- 2 tbsp pate (optional)
- 2 tbsp mayonnaise
- quick pickled carrot and daikon
- cucumber, sliced
- coriander leaves
- 1 to 2 red chillies, sliced
- light soy sauce, to taste
- Split the baguettes lengthways and lightly toast if you like.
- Spread one side with pate and the other with mayonnaise.
- Layer in the sliced meat or tofu.
- Top with the pickled carrot and daikon, cucumber, chilli and coriander.
- Add a dash of light soy sauce, close the sandwich and press gently before slicing to serve.
What is banh mi?
Banh mi is a Vietnamese sandwich made with a light, crisp baguette, a legacy of French rule in Vietnam. The bread is filled with meat or pâté, mayonnaise, pickled carrot and daikon, cucumber, fresh coriander and chilli.
It is sold from street stalls across Vietnam, and fillings range from grilled pork and cold cuts to fried egg, chicken and tofu.
Ingredient notes and UK swaps
- Bread: Vietnamese baguettes are lighter and crisper than French ones. A part baked baguette or a soft sub roll warmed in the oven works well.
- Pickles: carrot and daikon cut into matchsticks and pickled in rice vinegar, sugar and salt for at least 30 minutes.
- Spread: Kewpie mayo or regular mayonnaise, and chicken liver pâté if you like.
- Seasoning: a few drops of Maggi seasoning or soy sauce on the filling is a classic touch.
Serving
Build the sandwich just before eating so the bread stays crisp. Keep pickles in a jar in the fridge for up to 2 weeks, ready for the next batch of sandwiches or for rice bowls and salads.
Tips for the best banh mi
- The pickled vegetables need at least 30 minutes to develop flavour, so make them ahead if you can.
- A crisp, light baguette matters as much as the filling, since it should shatter slightly when you bite in.
Getting properly crisp bread
A light, airy baguette with a thin, crackly crust matters more to a good banh mi than almost any other ingredient, toasting it briefly before filling helps it hold up to the pickles and sauce without turning soggy.
Filling variations
Grilled pork, pate and cold cuts are all traditional banh mi fillings alongside or instead of the version here, the pickled vegetables, herbs and bread stay the same regardless of the protein used.
Frequently asked questions
Can I make banh mi vegetarian?
Yes, marinated and fried tofu is a common vegetarian filling, with the same pickles and herbs.
How do I make quick pickled carrot and daikon?
See our guide to quick pickled vegetables for a simple ratio.
What meat is best for banh mi?
Lemongrass grilled pork is the most popular. Leftover roast pork, chicken or char siu are quick alternatives.
