The Bánh Mi Sandwich

I have a lot of favorite sandwiches, however Bánh Mi has got to be up near the top of the list. If you have never had a Bánh Mi sandwich, you must seek one out. I will admit that while living in Dallas, Texas for a handful of years, I was blessed with great Vietnamese restaurants that served pho, as well as awesome bánh mi. I will also admit that Milwaukee, Wisconsin has nothing in terms of a bánh mi shop. Rumor has it that some Asian markets get them shipped to their shops on Friday, but I have yet to see one, and with that said, some times you just can’t wait for something this wonderful to arrive at your feet. You have to make it yourself.

Bánh Mi Sandwich Recipe

Don’t get caught up with the name, or how to pronounce it, just remember the letters that make up this sandwich. If you see a sign for it, go get yourself one. You will be introduced with a sub sandwich, that is served on a great baguette, and loaded with the best flavors and textures out there. What I love about the bánh mi, is that it is very flexible in what you can load into it. My favorite has always been the traditional grilled meat, paté, and pickled vegetables, along with some great spicy peppers. All I can do when explaining this sandwich is that it is the perfect combination of flavors in every bite. Creaminess from the mayonnaise, freshness from cilantro, a bit of sweet and sour from the pickled vegetables, some coolness from the cucumbers, and a bit of salty heat from the grilled pork and peppers. Give this sandwich a shot next time you are in the mood for something wonderful.

Ingredients for Grilled Pork Bánh Mi Sandwich:

  • Great French Baguette, should be soft, with a slight crust, split lengthwise, however not all the way through
  • Grilled Asian Pork (here or here), thinly sliced
  • English Cucumber, thinly sliced
  • Mayonnaise
  • Pork Paté, sliced
  • Thinly sliced Serrano or Jalapeno Peppers, or whole Thai bird chilies
  • Fresh cilantro sprigs
  • Pickled Carrots and Daikon

Begin by making your pickling mixture. You can do this ahead of time.


  • 3 carrots, thinly sliced, about 3 inches long
  • 1 large daikon, thinly sliced, about 3 inches long
  • 1 1/2 cup of white vinegar
  • 4 tbsp white sugar
  • 2 tsp of salt
  • 3 cloves of garlic, smashed
  • 1/2 serrano chili
  • 1 bay leaf
  • pinch of dill

Begin by adding the vinegar, sugar, salt, and garlic to a sauce pan, and cook on medium-high heat until the sugar dissolves. Add the bay leaf, serrano pepper, and a pinch of the dill. Remove the pan from the heat and let this come to room temperature. Fill a mason jar, or Tupperware container full of the sliced daikon and carrots. Add the pickling liquid, and place in the refrigerator for at least a couple of hours, however the longer the better. Trust me, you can eat these alone, they are that great.

To make your sandwich, have everything ready. Spread the mayonnaise on the top part of the baguette. Layer the paté on the bottom of the baguette. Now you can begin to layer. Add the thinly sliced cucumbers, grilled pork, peppers, and stack in the pickled veggies and cilantro sprigs. Open wide, and begin to experience a whole new world of flavors.

Keep in mind that you can diversify this sandwich by adding beef, going all veggie and adding a nicely marinated tofu, or with grilled chicken. Whatever you decide, use the fillings noted above for something really delicious, but however you stack it, my bet is that it will begin to make it to the top of your sandwich list as well.  Enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

15 thoughts on “The Bánh Mi Sandwich

  1. Yum, this looks great! My husband and I loved banh mi when we were in Vietnam, especially with pate, a fried egg, and loads of fresh cilantro. I’ll be sure to bookmark your recipe!

  2. wow,Ba’nh Mi` sandwich,yummy,u r good! I’m just happen to love eating this sandwich recently, since my friend make this very delicous banh’ mi`.SHe makes it different than your though,but still makes me crave for more.Now i can learn one more way to make Ba’nh mi`. Thanks !

  3. I would love to know the restaurant in which you enjoyed this sammy…I live in North Dallas and don’t know which restaurant you are referring to, but I would like to…

  4. Hi Dax,

    Thanks for making your recipes print-friendly with pdf options. Definitely a time-savings on my end as you sure have a lot of recipes I want to try!

  5. Great recipe for pickling the daikon and carrots =) I recently just tried banh mi, and there are some really great shops in Chicago. My favorite so far is Bale, really, REALLY great baguette!

  6. Thanks for the information! Looks great! I just moved to Dallas and am curious what your favorite Banh Mi places were here…I am craving a good one! Where would you go and what would you order?

  7. Woohoo! I just got two huge daikons in my food coop basket and I had no clue what to do with them. Since I’ve been on a baguette baking kick this is the perfect recipe. Veggies pickling in my fridge right now. Thanks for the inspiration.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>