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Banh Mi recipe

Recipe video above! See in post for more details and photos about the authentic ingredients, where to source them, and the BEST subs from everyday supermarkets. When combined with everything else, it still tastes like an incredibly authentic Banh Mi!

Prep Time
20 mins
Pickling
1 hr
Servings: 4
Calories: 554 kcal
Course: Lunch
Cuisine: Vietnamese

Ingredients

  • 4 crusty long bread rolls (Note 1)
  • 6 tbsp pork or chicken pate (Note 2)
  • 6 tbsp mayonnaise (Note 3)
  • 4 - 8 slices Thi Nguoi ("pink ham") OR brawn (aka head cheese, Note 4)
  • 4 - 8 slices Cha Lua Vietnamese pork loaf OR chicken loaf (Note 5)
  • 4 - 8 slices roast or grilled pork cold cuts (Note 6)
  • 1.5 cups Fresh coriander/cilantro sprigs (Note 7)
  • 2 cucumbers , finely sliced lengthwise into long strips
  • 4 green onion stems , cut into the length of the rolls
  • 2 red chillies , finely sliced (or more!) (or less...)
  • 2 tsp Maggi seasoning , for drizzling (Note 8)
Pickled Carrots:
  • 4 medium carrots , peeled cut into 2-3mm / 1/10" batons
  • 1 1/2 cups (375ml) hot water , boiled
  • 1/2 cup (100g) white sugar
  • 4 tsp salt
  • 3/4 cup (185ml) rice wine vinegar (sub apple cider vinegar)
Other Filling Options!
  • Pork meatballs for Banh Mi (Note 9)
  • Shredded rotisserie or poached chicken (Note 10)

Instructions

    Cup of Yum
  1. Split rolls down the centre of the top (see video).
  2. Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise on top.
  3. Layer in the hams, cucumber slices and green onion.
  4. Stuff in plenty of carrots and coriander sprigs.
  5. Sprinkle with fresh chilli - as much as you dare!
  6. Drizzle with Maggi Seasoning (about 1/2 tsp per roll).
  7. Close sandwich together and devour!
Variations:
    Cup of Yum
  1. Banh Mi pork meatballs - for each Banh Mi, use 3 meatballs. Shake off excess sauce, split warm meatballs in half then stuff into Banh Mi in place of the ham.
  2. Shredded cooked chicken - use in place of ham. I often use store bought rotisserie chicken for convenience!
Pickled Carrots
  1. Dissolve salt and sugar in the hot water, then add rice vinegar.
  2. Add carrot, then let stand for at least 1 hour - carrot should be a bit tangy, a bit floppy but still with a soft crunch. 
  3. Drain and use per recipe.

Notes

  • Bread Rolls - the breads should be nice and crusty, so if they are not, pop them in the oven for a bit to crisp up. French baguettes are the classic.
  • Pate - chicken or pork pate, or a combo of both. Any is fine as long as it's not strong flavoured with liquor or something like orange. 
  • Mayonnaise - literally just use everyday mayo!
  • Thi Nguoi "Pink Ham" - find this in round logs at Vietnamese grocery stores. Slice and peel off rubbery outer layer. SUB: Brawn from everyday delis (eg Woolies, Coles), or head cheese. Quantity: You need enough for the length of each roll, overlapping slightly.
  • Pork loaf (Cha Lua) - basically the pork version of the more common chicken loaf sold at everyday delis. Find this at Vietnamese grocery stores. Sub: Chicken loaf from every day delis!
  • Grilled/roast pork slices - authentic is to use pork belly cold cuts. I can't find them even in Vietnamese grocery stores, so I use supermarket roast pork slices - tastes the same, just less fat!
  • Coriander/cilantro - essential part of the Banh Mi eating experience! If you're a coriander hater, sub with plain or garlic chives (cut into 3cm / 1.5" lengths, about 3 stems per roll)
  • Maggi Seasoning - basically Asian Worcestershire sauce, has more depth of flavour than soy sauce. Sold at large supermarkets in Australia (eg Woolies) and Asian grocery stores. Use leftovers in place of soy for extra umami boost in recipes (use 2/3 of the amount of soy in a recipe as Maggi Seasoning is stronger/saltier).
  • Maggi Seasoning Sub: Either ordinary soy sauce, OR quick homemade - 1 tbsp soy sauce + 1 tbsp fish sauce + 1 tsp Worcestershire sauce + 1/4 tsp sugar. Mix until dissolved. 
  • Meatball Banh Mi - a personal favourite, the softest meatballs you will ever have! Popular here in Sydney and I spied meatballs in almost every Banh Mi vendor in Vietnam.
  • Shredded Chicken - very popular here in Australia! Terrific quick 'n easy way to get a Banh Mi fix.
  • Storage - Best eaten fresh so the roll is nice and crunchy. But I often get take away from Banh Mi vendors - just keep the sauce separate!
  • Nutrition per serving. Did my best, using nutrition information for the most similar cold cuts I could find nutritional information for!

Nutrition Information

Calories 554cal (28%) Carbohydrates 47g (16%) Protein 19g (38%) Fat 30g (46%) Saturated Fat 7g (35%) Monounsaturated Fat 1g Cholesterol 67mg (22%) Sodium 1666mg (69%) Potassium 799mg (23%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 11080IU (222%) Vitamin C 45mg (50%) Calcium 106mg (11%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 554

% Daily Value*

Calories 554cal 28%
Carbohydrates 47g 16%
Protein 19g 38%
Fat 30g 46%
Saturated Fat 7g 35%
Monounsaturated Fat 1g 5%
Cholesterol 67mg 22%
Sodium 1666mg 69%
Potassium 799mg 17%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 11080IU 222%
Vitamin C 45mg 50%
Calcium 106mg 11%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.