If there was an award for the greatest sandwich of all time, this one would win it hands down. There is so much flavour going on in this sandwich that every bite is a literal party in your mouth. The first time I tried a Banh Mi Sandwich I was hooked, and had to try to replicate this amazing sandwich at home. Piled with veggies and fresh herbs, this baby is the ultimate hand-held all-in-one meal. You will not be disappointed!
What is a Banh Mi Sandwich? Banh Mi is actually the Vietnamese word for “Baguette”, which is the type of bread this sandwich is served on. The exact fillings in the sandwich can vary a bit, but usually include pickled vegetables, cilantro, green onion, mint, meat, mayonnaise, and/or other sauces. If you look online for different recipes you’ll see a number of variations and options. As I always say, pick what you like and customize your meal to suit your taste!
The first Banh Mi sandwich I ever had included a bit of peanut sauce, so in my at-home version I added a drizzle, and it was perfection, but feel free to keep yours a little more traditional if you like! I’ve also made mine with chicken, but yours could use pork, beef, or even marinated tofu for a meat-free option.
Vietnamese Banh Mi Sandwiches
Makes: 6 Sandwiches
Prep time: 15 minutes + Marinading time
Cook time: 30 minutes
- 1/2 cup fish sauce (if you’re going the tofu route, use a vegetarian alternative)
- 2 tbsp soya sauce
- 2 tbsp lemongrass (this can be tough to find at my local grocery stores, so I bought fresh lemongrass paste)
- 2 tbsp fresh grated ginger (the fresh pastes also work nicely here too. I keep my herb pastes in the freezer so they don’t spoil between uses)
- 2 cloves garlic, minced
- 1 tsp chili flakes (more/less depending on how much heat you like)
- 3 chicken breasts, cut into thin strips (or chicken can be left whole and grilled then sliced for sandwiches)
1. Whisk together marinade ingredients. Pour over chicken into airtight container and let marinade in fridge for at least 4 hours.
- 1/4 cup rice vinegar
- 1/4 tsp pickling salt (Kosher salt)
- 1/2 tsp sugar
- 1/4 cup water
- 2 cups total carrots, red onion, and daikon cut into matchsticks or thin slices
1. Whisk together marinade ingredients. Pour over vegetables into airtight container and let marinade in the fridge for at least 1 hour.
- Baguette sliced into sub-sandwich length, or individual sub buns
- Fresh cilantro
- Fresh mint leaves
- Sliced cucumber
- Sliced green onion
- Sliced jalapeños
- Peanut sauce (optional)
1. Sauté chicken on stovetop, or if left as whole chicken breasts, grill until cooked through and slice.
2. Assemble sandwiches: Spread thin layer of mayonnaise onto sub buns. Top with cucumbers, picked vegetables, mint, cilantro, green onion and chicken onto sub buns. Drizzle with extra sauces of your choice
These are great for a better-than-takeout dinner, but you’ll also be the envy of the lunchroom when you show up with one of these for work the next day!
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