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Banh Mi is a traditional Vietnamese sandwich filled with savory meats, pickled veggies, and fresh herbs. Try my easy banh mi recipe with grilled lemongrass pork and a crusty baguette to make this delicious sandwich at home!
Table of Contents
What Is Banh Mi
Banh mi is a mouthwatering Vietnamese sandwich filled with grilled pork, chicken, or pate, a favorite among street food enthusiasts in Vietnam.
The name “Bánh Mì” literally means “bread” in Vietnamese, highlighting the crusty French baguette that gives it its distinctive texture.
This sandwich has captured the hearts of food lovers worldwide, particularly in areas with lively Vietnamese communities like France, Canada, the United Kingdom, and the United States.
Its irresistible blend of savory meats, pickled veggies, fresh herbs, and mayo makes it a must-try for anyone craving a taste of authentic Vietnamese flavors.
Traditional Banh Mi Recipe
My easy banh mi recipe includes juicy and flavorful grilled lemongrass pork, tangy pickled veggies, and a medley of fresh herbs, all nestled in a crusty baguette that perfectly captures the authentic taste of Vietnam. With just three simple steps and readily accessible ingredients, you’ll be able to enjoy this savory, juicy and flavorful sandwich!
For more authentic Vietnamese recipes, check out my Goi Cuon (Vietnamese Fresh Spring Rolls) recipe!
Why You’ll Love This Recipe
- Beginner-friendly. This recipe is foolproof, and with just three simple steps, it’s easy to make, assemble, and enjoy this delicious sandwich, delivering delicious results every time you take a bite.
- Authentic taste. My simple recipe is easy to follow, yet it doesn’t compromise on the authentic flavors of this sandwich.
- Accessibility. Ingredients are easy to find, making it convenient so you can make this Vietnamese sandwich whenever the craving strikes.
- Meal prep friendly. You can prepare the marinated pork in advance so you can easily assemble it all, perfect for busy days or planned meals throughout the week.
Banh Mi Ingredients
- French baguettes – Gives a crunchy outer layer and soft inside that keeps all the fillings together.
- Mayonnaise – Adds creaminess and richness to the sandwich.
- Pork or chicken – I used pork in my recipe. Pork, commonly referred to as ‘Thịt Nướng’ in Vietnamese, literally translates to ‘grilled pork.’ Therefore, a sandwich made with grilled pork is called Banh Mi Thịt Nướng.
- Vietnamese picked carrots and daikon – Adds a tangy and crunchy contrast to the savory parts of the Vietnamese sandwich.
- Cilantro leaves – Add freshness and a hint of citrusy flavor.
See the recipe card for full information on ingredients.
Crusty And Light Baguette Is the Best
For the best results, use a rustic and crusty baguette. I have a homemade baguette recipe if you want to make it from scratch.
Alternatively, you can buy French-style bread from supermarkets. The inside should be chewy and soft, with a crusty exterior, but overall light in weight. You can refer to this article on Viet World Kitchen for guidance on which bread to buy from supermarkets.
How To Make Banh Mi
Step 1. Lightly pound the pork slices with a mallet or the back of a kitchen knife. In a bowl, mix all the marinade ingredients together. Marinate the pork with the marinade for 2 hours or overnight for best results. Discard any excess marinade before grilling.
Step 2. Fire up the grill. Arrange the marinated pork on the grill. Grill until the pork is nicely charred on both sides or cooked through. If using a broiler oven, broil for 5-7 minutes on each side until the pork is completely cooked and nicely charred.
Step 3. Remove the pork from the grill. Spread mayonnaise on the baguette and add a few grilled pork slices. Top the pork with pickled carrots and daikon, and cilantro leaves. Cut the baguette in half and serve immediately.
Cooking Tips For Home Cooks
- Be patient when marinating the pork or protein of your choice for at least two hours or overnight to infuse it with flavor.
- Use a rustic or French-style baguette with a crispy crust and soft interior to hold the fillings without becoming soggy.
- Spread the mayonnaise on the bread first so the bread doesn’t get too soggy from the other ingredients.
- For a spicy kick, add sliced fresh chili peppers or a drizzle of sriracha sauce.
Frequently Asked Questions
Yes, you can marinate the protein in advance. Store the components of this recipe separately in airtight containers in the refrigerator. Assemble when you’re ready to enjoy!
It’s best enjoyed fresh. However, you can store it in the fridge for up to a day. Just wrap it tightly in plastic wrap or foil to keep it tasty and prevent the bread from drying out.
Freezing isn’t the best idea because when you thaw it, the bread and fillings might not taste as good.
You can substitute the protein with tofu, tempeh, or vegan pate, and make sure that all ingredients, including condiments and bread, are plant-based.
This recipe is 880 calories per serving.
What To Serve With This Sandwich
This savory and juice Vietnamese sandwich is best served on its own. For a Vietnamese meal at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Banh Mi (Vietnamese Sandwich)
Ingredients
- 2 lbs. (1kg) boneless pork butt, cut into 1/4-inch (5mm) thick slices, 8-inch (20cm) length by 2 1/2-inch (6cm) width
- 4 French baguette, 8 in. 10 cm x 20 cm, sliced lengthwise
- 3 tablespoons mayonnaise
- pickled carrots and daikon, store-bought
- 1 bunch cilantro leaves
Lemongrass Pork Marinade:
- 1/2 cup lemongrass, minced
- 1/2 cup sugar
- 3 tablespoons fish sauce
- 1 1/2 tablespoons ground black pepper
- 5 shallots, peeled and minced
- 3 cloves garlic, peeled and minced
- 2 tablespoons sesame oil
- 2 tablespoons cooking oil
- 2 tablespoons sweet soy sauce
Instructions
- Lightly pound the pork slices with a mallet or the back of a kitchen knife. In a bowl, mix all the marinade ingredients together. Marinate the pork with the marinade for 2 hours or overnight for best results. Discard any excess marinade before grilling.
- Fire up the grill. Arrange the marinated pork on the grill. Grill until the pork is nicely charred on both sides or cooked through. If using a broiler oven, broil for 5-7 minutes on each side until the pork is completely cooked and nicely charred.
- Remove the pork from the grill. Spread mayonnaise on the baguette and add a few grilled pork slices. Top the pork with pickled carrots and daikon, and cilantro leaves. Cut the baguette in half and serve immediately.
Video
Notes
- Be patient when marinating the pork or protein of your choice for at least two hours or overnight to infuse it with flavor.
- Use a rustic or French-style baguette with a crispy crust and soft interior to hold the fillings without becoming soggy.
- Spread the mayonnaise on the bread first so the bread doesn’t get too soggy from the other ingredients.
- For a spicy kick, add sliced fresh chili peppers or a drizzle of sriracha sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bless your cotton socks Bee. BHAN MI is my most FAVOURITE VIETNAMESE meal, and this recipe is *TIP TOP!* Many thanks.
Thanks Grant. I am so glad you like this recipe and 5 stars rating. :)
Could I use pork tenderloin?
Yes you can.
This is good. Now a family staple. My daughter asked for this for her birthday. Thank You!
That’s awesome thanks!
This was delicious! Peppery, caramelized meat combined with the pickles…the flavours were amazing. I used thinly sliced pork shoulder butt, as we’re not quite up to BBQ season. Looking forward to testing this out on the grill as well! Thanks for sharing this recipe!