The humble Banh Mi. This Vietnamese sandwich has captured hearts and stomachs around the world, and it’s not hard to see why. With its crispy baguette, savory meats, and tangy pickled vegetables, every bite is a flavor explosion.
Whether you’re a foodie looking for a new culinary adventure or just a fan of delicious sandwiches, Banh Mi has something for everyone. And the best part? There’s no shortage of creative variations to try! From classic pork and paté to grilled chicken and sriracha mayo, we’ve got 18 mouth-watering Banh Mi recipes to inspire your next meal.
Classic Vietnamese Bánh Mì with Pork and Pâté
Experience the flavors of Vietnam with this beloved sandwich recipe, featuring tender pork, creamy pâté, pickled vegetables, and crunchy baguette.
Ingredients:
– 1 pound pork shoulder or pork belly, sliced into thin strips
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon ground black pepper
– 4 baguettes (preferably day-old)
– 1/2 cup pâté (such as French-style or homemade)
– 1/4 cup pickled carrots and daikon (see note)
– 1/4 cup sliced cucumber
– 1/4 cup chopped cilantro
– 2 tablespoons mayonnaise
– 1 tablespoon sriracha sauce (optional)
Instructions:
1. In a small bowl, whisk together fish sauce, soy sauce, sugar, and black pepper.
2. Marinate pork strips in the mixture for at least 30 minutes or overnight.
3. Grill or pan-fry marinated pork until cooked through, about 5-7 minutes per side.
4. Assemble sandwiches by spreading pâté on each baguette half, followed by a few slices of pork, pickled carrots and daikon, cucumber, cilantro, and mayonnaise.
5. Top with the other baguette half and serve immediately.
Cooking Time: 10-15 minutes
Grilled Chicken Bánh Mì with Sriracha Mayo
Elevate your sandwich game with this flavorful fusion of Vietnamese and American flavors! Juicy grilled chicken, crispy baguette, pickled vegetables, and creamy sriracha mayo come together in perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp lime juice
– 2 cloves garlic, minced
– 4 baguette halves
– Pickled carrots and daikon (store-bought or homemade)
– Sliced cucumber
– Sriracha mayo (see below for recipe)
Sriracha Mayo:
– 1/2 cup mayonnaise
– 2 tbsp sriracha sauce
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, honey, lime juice, and garlic. Brush the mixture on both sides of the chicken breasts.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, toast baguette halves by grilling them lightly or baking in oven at 350°F (175°C) for 2-3 minutes.
5. Assemble sandwiches with grilled chicken, pickled vegetables, cucumber, and sriracha mayo.
Cooking Time: 15-20 minutes
Vegan Tofu Bánh Mì with Pickled Vegetables
A modern twist on the classic Vietnamese sandwich, this recipe combines crispy tofu and tangy pickled vegetables between a soft baguette.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons maple syrup
– 1 tablespoon sesame oil
– 1/4 cup pickled vegetables (such as carrots, daikon, and cucumber)
– 1 baguette, split in half
– 1/4 cup vegan mayo
– 1/4 cup chopped cilantro
– 1-2 slices of vegan chili flakes (optional)
Instructions:
1. In a shallow dish, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil.
2. Add the tofu cubes to the marinade and let sit for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat a non-stick pan over medium-high heat. Remove the tofu from the marinade, letting any excess liquid drip off.
4. Cook the tofu for about 5-7 minutes on each side, until golden brown and crispy.
5. Assemble the sandwiches by spreading vegan mayo on the baguette halves, topping with pickled vegetables, crispy tofu, and cilantro. Add chili flakes if desired.
6. Serve immediately and enjoy!
Cooking Time: 45 minutes
Spicy Lemongrass Beef Bánh Mì
This Spicy Lemongrass Beef Bánh Mì recipe combines the bold flavors of Southeast Asia with the classic French baguette, resulting in a deliciously spicy and aromatic sandwich.
Ingredients:
– 1 pound beef (such as flank steak or ribeye), sliced into thin strips
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– 4 baguette halves
– Pickled carrots, daikon, and cilantro for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, fish sauce, brown sugar, ginger, and red pepper flakes.
2. Add the sliced beef and marinate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Remove beef from marinade and cook for 5-7 minutes per side, or until cooked to desired level of doneness.
5. Assemble sandwiches by spreading with mayonnaise or chili sauce, then topping with grilled beef, pickled carrots, daikon, cilantro, and a sprinkle of salt and black pepper.
Cooking Time: 15-20 minutes
Crispy Pork Belly Bánh Mì with Herbs
Crispy Pork Belly Bánh Mì with Herbs Recipe
Transform a classic Vietnamese sandwich into a show-stopping meal with the addition of crispy pork belly and fresh herbs. This recipe combines the tender, unctuous meat with crunchy pickled carrots, spicy chili mayo, and a sprinkle of fragrant cilantro.
Ingredients:
– 1 pound pork belly
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 baguette
– Pickled carrots (see note)
– Chili mayo (see note)
– Cilantro leaves
– Salt and pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together fish sauce, brown sugar, rice vinegar, and sesame oil.
3. Rub the mixture all over the pork belly, making sure to coat evenly.
4. Place the pork belly on a baking sheet lined with parchment paper and roast for 30-40 minutes or until crispy.
5. Slice the baguette in half lengthwise.
6. Assemble the sandwiches by spreading chili mayo on each half, topping with pickled carrots, and finishing with crispy pork belly.
7. Sprinkle with cilantro leaves and serve immediately.
Cooking time: 30-40 minutes
Note: For pickled carrots, combine thinly sliced carrots with equal parts vinegar and sugar in a jar. Let sit at room temperature for at least 2 hours before refrigerating. For chili mayo, mix together mayonnaise, sriracha sauce, and lime juice to taste.
Grilled Shrimp Bánh Mì with Chili Lime Dressing
Grilled Shrimp Bánh Mì with Chili Lime Dressing: A Twist on the Classic Vietnamese Sandwich
Transform your taste buds with this refreshing and flavorful combination of grilled shrimp, crispy baguette, and spicy-chili lime dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/4 cup chili flakes
– 1/4 cup fresh cilantro leaves
– 1 baguette, cut into 6-inch pieces
– Chili lime dressing (see below)
– Sliced cucumber, carrots, and pickled carrots for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, soy sauce, honey, and chili flakes. Add shrimp; marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Grill shrimp for 2-3 minutes per side, until pink and slightly charred.
4. Meanwhile, toast baguette pieces by grilling them lightly or baking in a toaster oven at 350°F (175°C) for 5 minutes.
5. Assemble sandwiches by placing grilled shrimp on toasted baguette, then topping with cilantro leaves and chili lime dressing.
Chili Lime Dressing:
– 1/2 cup Greek yogurt
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon honey
– 1/4 teaspoon red pepper flakes
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 20-25 minutes (depending on shrimp marinating time)
Egg and Scallion Bánh Mì for Breakfast
This Vietnamese-inspired breakfast sandwich combines the richness of eggs with the crunch of scallions, all wrapped up in a crispy baguette. Perfect for a morning pick-me-up!
Ingredients:
– 4 eggs
– 1/2 cup chopped scallions (green onions)
– 2 tablespoons butter
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– 1 tablespoon Sriracha sauce (optional)
– 1 baguette, split in half
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together eggs, soy sauce, sesame oil, and a pinch of salt. Pour into the skillet and cook until scrambled.
3. Meanwhile, toast the baguette halves by spreading with butter and grilling for 1-2 minutes on each side.
4. Assemble the sandwich by placing the scrambled eggs on one half, followed by chopped scallions and a dash of Sriracha (if using). Top with the other baguette half.
Cooking Time: Approximately 15-20 minutes
BBQ Pulled Pork Bánh Mì with Coleslaw
Elevate your sandwich game with this unique fusion of Vietnamese and American flavors. Slow-cooked BBQ pulled pork, crunchy coleslaw, and sweet pickled carrots come together in perfect harmony.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup BBQ sauce
– 1 baguette
– 1/2 cup coleslaw mix (cabbage, carrots, and bell peppers)
– 2 tbsp mayonnaise
– 1 tsp fish sauce
– 1 tsp lime juice
– Pickled carrot slices (store-bought or homemade)
– Sriracha sauce (optional)
Instructions:
1. Preheat oven to 275°F.
2. Season pork shoulder with salt and pepper, then slow-cook for 8-10 hours or overnight.
3. Shred pork with two forks, then mix with BBQ sauce.
4. Slice baguette into 1-inch pieces.
5. Spread coleslaw on bottom half of each baguette piece, followed by a layer of pulled pork.
6. Top with pickled carrot slices and a dollop of mayonnaise.
7. Add fish sauce, lime juice, and Sriracha (if using).
8. Serve immediately.
Cooking Time: 10 hours (slow-cooking) + assembly time
Lemongrass Tofu Bánh Mì with Vegan Mayo
A flavorful and refreshing twist on the classic Vietnamese sandwich, this Lemongrass Tofu Bánh Mì combines crispy tofu, creamy vegan mayo, and aromatic lemongrass with crunchy pickled vegetables and soft baguette.
Ingredients:
– 1 block of firm tofu, drained and cut into small pieces
– 2 stalks of lemongrass, bruised and chopped
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of maple syrup
– 1/4 teaspoon of sesame oil
– 4 baguette slices
– Pickled vegetables (carrots, daikon, and cucumber)
– Vegan mayo
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine tofu, lemongrass, garlic, soy sauce, maple syrup, and sesame oil. Blend until smooth.
2. Pan-fry the tofu mixture in a little oil until crispy and golden brown.
3. Assemble the sandwiches by spreading vegan mayo on each baguette slice, followed by a few pieces of pickled vegetables and the crispy tofu.
4. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Five-Spice Duck Bánh Mì with Hoisin Glaze
This recipe combines the flavors of Asian-inspired five-spice duck with the classic Vietnamese sandwich, bánh mì. The addition of hoisin glaze adds a sweet and savory element to this unique fusion dish.
Ingredients:
– 1 (5-pound) duck breast
– 2 tablespoons five-spice powder
– 1 tablespoon brown sugar
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 cup bánh mì bread
– 1/4 cup pickled carrots and daikon
– 1/4 cup cucumber slices
– 1/4 cup cilantro leaves
– 2 tablespoons hoisin glaze (see below)
– 1 tablespoon unsalted butter, melted
Hoisin Glaze:
– 1/2 cup hoisin sauce
– 1/4 cup honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together five-spice powder, brown sugar, soy sauce, and garlic.
3. Season the duck breast with the spice mixture and cook in the oven for 20-25 minutes or until cooked through.
4. Assemble the bánh mì by spreading hoisin glaze on the bread, then adding the duck breast, pickled carrots, cucumber slices, and cilantro leaves.
5. Drizzle melted butter over the top and serve immediately.
Cooking Time: 25-30 minutes
Caramelized Pork Bánh Mì with Cucumber Relish
This mouthwatering sandwich combines the sweetness of caramelized pork, the crunch of fresh cucumber, and the bold flavors of traditional Vietnamese bánh mì. Perfect for a quick lunch or dinner.
Ingredients:
– 1 lb pork shoulder, sliced into thin strips
– 2 tbsp brown sugar
– 1 tsp fish sauce
– 1 tsp soy sauce
– 1 tsp garlic powder
– 1/4 cup water
– 4 baguettes
– Cucumber Relish (recipe below)
– Pickled carrots and daikon, sliced
– Fresh cilantro leaves
Instructions:
1. In a large skillet, combine pork, brown sugar, fish sauce, soy sauce, garlic powder, and water. Cook over medium-low heat for 2 hours or until caramelized.
2. Meanwhile, toast the baguettes.
3. Assemble the sandwiches by spreading a layer of caramelized pork onto each baguette, followed by cucumber relish, pickled carrots and daikon, and fresh cilantro.
Cucumber Relish:
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup rice vinegar
– 2 tbsp sugar
– 1 tsp salt
Combine all ingredients in a bowl. Let it sit for at least 30 minutes before using.
Cooking Time: 2 hours (for caramelized pork)
Grilled Lemongrass Chicken Bánh Mì
This recipe combines the bold flavors of lemongrass and grilled chicken with the crunch of a Vietnamese-style sandwich.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 stalks lemongrass, bruised
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 2 cloves garlic, minced
– 1 tsp sugar
– 1/4 cup chopped cilantro
– 8-inch baguette
– Pickled carrots and daikon radish (store-bought or homemade)
– Chili sauce and mayonnaise (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together fish sauce, lime juice, garlic, sugar, and lemongrass. Add chicken and marinate for at least 30 minutes.
3. Grill chicken for 5-6 minutes per side or until cooked through.
4. Slice grilled chicken into thin strips.
5. Assemble bánh mì by spreading mayonnaise on the baguette, adding sliced chicken, pickled carrots and daikon, and finishing with cilantro. Serve with chili sauce on the side.
Cooking Time: 30 minutes
Vegetarian Mushroom Bánh Mì with Soy Glaze
This recipe combines the savory flavors of sautéed mushrooms and sweet soy glaze with the crunchy texture of pickled vegetables, all wrapped in a crispy baguette. Perfect for a quick and satisfying vegetarian meal.
Ingredients:
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 baguette, sliced into 1-inch thick rounds
– Pickled vegetables (such as carrots and daikon), thinly sliced
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large skillet, heat oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
2. In a small bowl, whisk together soy sauce, brown sugar, and rice vinegar. Pour glaze over mushrooms and stir to combine.
3. Toast baguette slices. Assemble sandwiches by spreading mushroom mixture on each slice, topping with pickled vegetables and cilantro (if using).
Cooking Time: 15 minutes
Fish Sauce Caramel Pork Bánh Mì
This Vietnamese-inspired sandwich combines the sweetness of caramelized fish sauce with the savory flavor of pork, all wrapped up in a crispy baguette. Perfect for a flavorful and easy lunch or dinner.
Ingredients:
– 1 pound pork shoulder, sliced into thin strips
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1/4 cup caramelized onions (see note)
– 4 baguette slices
– Pickled carrots and daikon radish
– Cilantro leaves
Instructions:
1. In a large skillet, combine pork, fish sauce, brown sugar, and garlic. Cook over medium-high heat for 5-7 minutes or until the pork is caramelized.
2. Add the caramelized onions to the skillet and stir to combine. Cook for an additional minute.
3. Split the baguette slices in half lengthwise and toast.
4. Assemble the sandwiches by spreading a layer of pork mixture onto each baguette half, followed by pickled carrots and daikon radish, and finishing with cilantro leaves.
Cooking Time: 15-20 minutes
Banh Mi Meatball Sub with Fresh Herbs
Elevate your sandwich game with this unique fusion of Vietnamese and Italian flavors. This Banh Mi-inspired meatball sub is packed with juicy meatballs, crispy baguette, and fresh herbs.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 teaspoon grated ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 baguette, cut into 3-inch pieces
– 1 cup marinara sauce
– Fresh cilantro leaves and mint sprigs for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix ground beef with breadcrumbs, egg, soy sauce, fish sauce (if using), ginger, salt, and pepper.
3. Form into meatballs and bake for 15-20 minutes or until cooked through.
4. Toast baguette pieces and spread with marinara sauce.
5. Add meatballs to the sub rolls and garnish with fresh herbs.
Cooking Time: 25-30 minutes
Jalapeño and Cilantro Chicken Bánh Mì
This vibrant Vietnamese sandwich combines the bold flavors of jalapeños, cilantro, and grilled chicken with the crunchy freshness of pickled vegetables. A perfect blend of spicy and savory, this recipe is sure to tantalize your taste buds!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 jalapeños, sliced
– 1/4 cup cilantro leaves, chopped
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp sesame oil
– 1 baguette, cut into 6-inch pieces
– Pickled vegetables (carrots, cucumber, and daikon)
– Mayonnaise or sriracha mayo
Instructions:
1. Preheat grill to medium-high heat.
2. Marinate chicken in a mixture of soy sauce, lime juice, sesame oil, jalapeños, and cilantro for at least 30 minutes.
3. Grill chicken until cooked through, about 5-6 minutes per side.
4. Assemble sandwiches by spreading mayonnaise or sriracha mayo on the baguette, then adding grilled chicken, pickled vegetables, and additional cilantro leaves.
Cooking Time: 15-20 minutes
Pickled Daikon and Carrot Bánh Mì
A twist on the classic Vietnamese sandwich, this recipe adds a tangy pickled daikon and carrot slaw to give it an extra burst of flavor.
Ingredients:
– 1 large daikon radish
– 2 medium carrots
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
– 2 tbsp vegetable oil
– 4 crusty baguettes
– Pickled carrot and daikon slaw (recipe below)
– Grilled pork or tofu, sliced
– Mayonnaise, chili sauce, cilantro, and sriracha for topping
Pickled Carrot and Daikon Slaw:
1. Peel the daikon and carrots, then slice into thin strips.
2. In a medium bowl, whisk together rice vinegar, water, sugar, and salt.
3. Add the sliced daikon and carrots to the marinade, tossing to combine.
4. Let it sit at room temperature for at least 30 minutes or refrigerate overnight.
5. Strain the slaw before using.
Assembly:
1. Grill pork or tofu according to your preference.
2. Slice the baguette in half lengthwise.
3. Spread mayonnaise on each half, then add sliced grilled meat and pickled carrot and daikon slaw.
4. Top with cilantro, chili sauce, and sriracha.
Cooking Time: 30 minutes (including marinating time)
Pork and Shrimp Bánh Mì with Crispy Shallots
This recipe combines the richness of pork and shrimp with the crunch of crispy shallots, all wrapped up in a crispy baguette. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 pound pork shoulder, sliced into thin strips
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 4 baguettes
– Vegetable oil for frying
– Crispy shallots (see below)
– Pickled carrots and daikon, sliced
– Cilantro leaves, chopped
Crispy Shallots:
– 1 large shallot, thinly sliced
– 1/2 cup vegetable oil
– Salt, to taste
Instructions:
1. In a large bowl, whisk together soy sauce, fish sauce, honey, rice vinegar, and ginger. Add pork and shrimp; marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Remove meat from marinade; cook in the oven until cooked through, about 15-20 minutes.
4. Fry crispy shallots by heating oil in a pan over medium-high heat. Add shallot slices; fry until golden brown, about 5-7 minutes. Drain on paper towels.
5. Assemble sandwiches with pork, shrimp, crispy shallots, pickled carrots and daikon, and cilantro leaves.
Cooking Time: 45 minutes
Summary
Get ready to elevate your snack game with these 18 delicious Bánh Mì recipes for every occasion! From classic pork and pâté to vegan tofu and pickled vegetables, this collection has something for everyone. Whether you’re in the mood for grilled chicken or BBQ pulled pork, there’s a Bánh Mì recipe that’s sure to satisfy your cravings. Plus, try unique variations like five-spice duck, caramelized pork, and fish sauce caramel pork. With so many options, you’ll never get bored with this tasty Vietnamese sandwich!