Dining and Cooking
American Recipes

Banh Mi Sandwich – How to Make a Bánh Mì Vietnamese-Style Sandwich



Learn how to make a Banh Mi Sandwich recipe! Visit http://foodwishes.blogspot.com/2016/01/banh-mi-more-than-sandwich.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this spicy Bánh Mì Vietnamese-Style Sandwich!

45 Comments

  5. J CS

    I made this today using the sandwich roll and pan roasted pork recipes and it turned out great. Hubby ate two in one sitting. Will most likely make this again!

  11. T Lev

    He is missing 2 ingredients, first is the pate which I considered fundamental to the banh mi. Second would be Maggie soy sauce which can be altered and I would highly recommend pickled your radish and carrot instead

  13. Irma

    Since i cant buy a piece of daikon, only a whole one, i use all carrot. Works great

  20. AquaMarina2

    instead of your secret sauce, which I will try on my own banh mi, you should try soften butter and soy sauce. It's the Vietnamese secret sauce.

  22. EvenStill Iluv

    Alright, I'm going to need a link to buy the "Imported, truffle-studded, goose liver pate." @ 5:17!!! Yes, I'm begging you, Chef John, do tell!

  23. sixstringedthing

    Well that's… interesting and different. 🙂
    I'm not Vietnamese, I'm Australian, but we have a large and very well established Vietnamese population here in Sydney (you can find a Vietnamese bakery in just about every suburb if you look hard enough) and I've never seen Bánh mì thịt done like this. Our most popular local variant is:
    – fresh untoasted French roll (possibly still warm if you get one for brekkie)
    – plain homemade mayo on one half, homemade chicken liver pate on the other (fairly coarse-textured, often referred to as "country style" pate in French/Western cooking)
    – 3 kinds of pork: roasted/barbecued shoulder (belly with crackling is a popular variation), cha lua (finely-ground pork loaf), thi nguoi (brawn, also called "head cheese")
    – pickled carrot, thinly sliced cucumber, spring onion (green onion/scallion), coriander (cilantro), finely chopped red chilli (e.g. Birds Eye)
    – Maggi liquid seasoning or a soy-based "secret sauce"
    Handed to you in a paper bag wrapped in greaseproof paper in one piece, never sliced. You can get one for six Aussie microbucks, best value for money street food in 'straya. 🙂

  31. pete aplin

    Made my version of this…the pate schmear adds a new level of greatness, on the other hand, now i have to wash my shirt!

  32. Peter Andersson

    I made this sandwich for lunch today, using leftovers from the accompanying pork recipe that I made and had for dinner (with rice and a pan sauce) the other day. While I didn't get hold of the exact type of bread, it has to be the most delicious sandwich I've ever made, perhaps the best I've ever eaten. Luckily, I still have leftover cooked pork in the freezer so I'll be having several more of these in the coming weeks.

  34. Z. HV

    Put the sauce after toasting.
    Heated Mayo is known to spoil fast so be careful — if you have to take a shit or hurl after eating this, know that you may be weak to heated mayo. I have learnt my lesson too many times.
    Put the egg related ingredient AFTER toasting

    Banh Mi is one of my favorite sandwiches of all time. I would marry Her if she could make this on a daily!

  35. SydTheGoat

    Ya gotta leave the "hinge" on the roll. If you cut all the way through its "all over red rover"

  38. David Lawson

    I had been looking for a long time for French bread recipe. But, why not French roll. Size doesn’t matter sometimes. Worked out well.

  40. Hollis Ramsey

    When you piled on the roasted pork first, I got nervous thinking you might not be making an authentic banh mi. But then you added slices of paté and I was about 90% relieved. I mean, doesn’t the paté go on the bottom and get spread? I’m not sure if it matters, but if there’s a taste or texture difference, I’d like to know, please.

Write A Comment