Banh Mi is a Vietnamese sandwich that combines the best of both worlds: crispy, airy baguette from the French influence and savory, spicy, fresh toppings from the Vietnamese cuisine. It’s a sandwich that will make your taste buds sing with every bite!
In this recipe, you’ll learn how to make a Banh Mi sandwich with your choice of protein: tofu, mushrooms, chicken or pork. You’ll also learn how to make the pickled veggies, the mayo-sriracha sauce and the optional liver pate that add so much flavor and texture to this sandwich. The secret ingredient here is a pinch of Chinese five spice, which gives a subtle hint of warmth and complexity to the filling.
This recipe is vegan-adaptable and can be customized to your liking. You can use store-bought baguette or make your own Banh Mi bread with rice flour for a lighter and crispier texture. You can also use any fresh herbs you have on hand, such as cilantro, mint or Thai basil.
Ingredients
- Fresh baguette or Banh Mi bread (made with rice flour)
- Mayo (or aioli, or vegan mayo)
- Sriracha sauce (or garlic chili paste)
- Daikon radish (or sub radishes)
- Carrot
- Cucumber
- Fresh herbs: cilantro, mint, or Thai basil or a combo
- Vinegar: rice wine (or white, or apple cider)
- Sugar or honey
- Fresh chili – jalapeno, Serrano
- Choice of protein: tofu, chicken thigh, mushrooms or this five spice pork
- Salt
- Chinese five spice
- Olive oil
- Optional additions: liver pate, microgreens, scallions
Instructions
Step 1: Pickle the veggies
Shred the daikon and carrots using a grater or a mandoline. Alternatively, you can slice them thinly with a knife and then cut into matchsticks. Or buy pre-cut matchstick carrots!
In a small saucepan over medium heat, bring vinegar, water, sugar and salt to a boil. Stir until the sugar dissolves.
Place the shredded veggies in a glass jar or a bowl and pour the hot pickling liquid over them. Let them sit for at least 15 minutes or up to a week in the fridge.
Step 2: Prepare the protein
Cut your choice of protein into thin slices. Season with salt and Chinese five spice.
Heat some oil in a skillet over high heat and cook the protein until golden and cooked through, turning once. Transfer to a plate and keep warm.
Step 3: Make the sauce
In a small bowl, whisk together mayo and sriracha sauce. Adjust the spiciness to your preference.
Step 4: Assemble the sandwich
Cut the baguette into 4 equal pieces and slice them lengthwise. Toast them lightly if desired.
Spread some mayo-sriracha sauce on both sides of the bread. If using liver pate, spread it on one side of the bread.
Layer the protein slices on the bottom half of the bread. Top with pickled veggies, cucumber slices, fresh herbs and fresh chili slices.
Close the sandwich and enjoy!
