Banh Mi Sandwich

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You don’t need to track down a specialty deli or hunt through aisles of unfamiliar groceries to get your Banh Mi fix. This Vietnamese sandwich can be made right in your kitchen with ingredients from your local store—and it tastes just like the ones you’d get from a street cart in Saigon.

Why Banh Mi Feels Like a Treat Every Time

I still remember my first Banh Mi. It was from a small cart tucked away in a crowded market, and I had no idea what to expect. One bite later, I was hooked. Crunchy bread, creamy pate, fresh herbs, that kick of chili—it was like someone packed all my favorite textures and flavors into one messy, delicious sandwich.

What I love most? It’s equal parts rustic and refined. You don’t need to fuss. It’s just good food layered thoughtfully.

And once you realize you can make a version of this at home with your regular grocery haul, there’s no turning back. Whether it’s a Tuesday lunch or a weekend treat, it always feels like something special.

What Actually Goes in a Banh Mi?

Think of it like the Vietnamese answer to a deli sandwich—except with way more personality.

Here’s what you’ll want to gather:

• Crusty rolls – A baguette that shatters when you bite into it, but is soft inside. This is what makes it. I’ve even used day-old rolls that I crisp up in the oven for 5–6 minutes.
• Pate – I know, not everyone’s into pate, but don’t skip it. It brings depth and richness. Just steer clear of anything overly boozy or fruity.
• Mayonnaise – Mixed with pate, it becomes this silky, umami-rich spread that soaks into the bread. You want both.
• Pickled carrots – Just quick-pickle grated carrots in vinegar, sugar, and salt. I keep a jar in the fridge because they add a zing to everything.
• Cucumber slices – Fresh, crunchy, and cooling. English cucumbers or any thin-skinned kind work best.
• Fresh herbs – Coriander (aka cilantro) is traditional. If you hate it, skip it, but it does add a signature freshness.
• Green onions – Adds a sharp edge that balances the fattiness.
• Chilies – Thin slices of red or green chili give that bold kick. Add as much or as little as you can handle.
• Seasoning sauce – Maggi is the classic. Soy sauce or a mix of fish sauce, sugar, and garlic will also do the trick.

Choosing Your Protein: Classic or Creative

Here are three delicious ways I like to fill my Banh Mi—two are easy supermarket grabs, and one is a soft, flavorful meatball option you’ll want to eat straight from the pan.

1. Vietnamese Cold Cuts (Classic)

If you’ve got a Vietnamese market nearby, grab these:

• Cha Lua (Pork loaf) – It’s kind of like the Vietnamese version of bologna but way better.
• Brawn (head cheese) – I’m not gonna lie—it’s a texture thing. Not everyone loves it, but it adds that authentic bite.
• Roast pork – Pork belly is ideal, but I’ve used thin-sliced deli roast pork with great results.

It’s about layering flavor and texture, so don’t overthink it. If all you’ve got is deli ham and leftover roast pork, that’ll still work.

2. Supermarket Swap: Everyday Deli Options

This is the version I make the most:

• Thin-sliced roast pork from the deli
• Chicken loaf or turkey slices
• Any mild-flavored cold cut

The key is how everything comes together. Once it’s packed in with pate, pickles, and herbs, it hits all the same notes.

3. Pork Meatballs (My Favorite)

These are gently poached in a broth, not fried, so they’re incredibly soft and juicy. I flatten them a bit so they nestle into the bread. My trick? Make a double batch. Half goes into sandwiches, the rest get tossed with noodles for lunch the next day.

Shredded Chicken Variation

Got leftover rotisserie chicken? You’re halfway there.

Toss the shredded meat with a touch of soy sauce or Maggi, maybe a bit of garlic or sugar, and you’ve got a delicious, quick Banh Mi filling. Great when you’re feeding a crowd or stretching leftovers.

Don’t Skip the Sauce

A little drizzle of sauce goes a long way. Maggi is the standard—it adds saltiness and that magic umami hit.

If you can’t find it, here’s what I use:

• 1 tbsp soy sauce
• 1 tsp fish sauce
• ½ tsp sugar
• Tiny bit of grated garlic

Mix it up and store it in a jar. You’ll find yourself using it on stir fries and rice bowls too.

Assembling Like a Pro

Here’s how I build mine:

1. Split the baguette – Not all the way through. Just enough to hinge open.
2. Spread pate and mayo – I go heavy. You should too.
3. Add your protein – Cold cuts, meatballs, or shredded chicken.
4. Layer veggies – Pickled carrots, cucumber, green onion, coriander.
5. Sprinkle fresh chili slices – Optional but recommended.
6. Drizzle sauce – About ½ teaspoon across the top.

Then give it a little press—just enough to compress everything so the flavors start to mingle. It’ll be messy, but that’s part of the fun.

Eating and Keeping

This isn’t a sandwich you eat neatly. Expect crumbs. Expect mayo on your cheek. Expect to look like a mess. And know that you won’t care.

Packing it up? Just leave the sauce out until right before eating. Wrap it in parchment or foil and pack the sauce separately. If it sits in the fridge for a day, it’ll still taste great—the crust might lose its crunch, but the flavors only get better.

Final Thoughts

Making Banh Mi at home has become one of my favorite kitchen rituals. It’s low-effort, big reward, and ridiculously adaptable. Some weekends I prep the pickles and meat ahead of time, so lunch practically builds itself through the week.

Whether you’re a die-hard fan of the classic cold cut combo or someone who prefers a soft meatball or shredded chicken version, this sandwich is all about balancing richness with crunch, heat with freshness, and savoriness with a little sweet-tart bite.

Try it once, and it’ll become part of your regular rotation—I promise.

Try other Vietnamese recipes:

• Vietnamese Noodle Soup
• Vietnamese Chicken Salad (Goi Ga Bap Cai)
• Vietnamese Garlic Noodles