Vietnamese Banh Mi Sandwich Recipe
How to make the most delicious, authentic Vietnamese Banh Mi Sandwich - fresh, light, complex, and flavorful with lots of umami goodness, made with your choice of tofu, mushrooms, chicken or pork and simple pantry ingredients. Vegan-adaptable.
How to Make the Best Vietnamese Banh Mi Sandwich
The Vietnamese Banh Mi is a perfect example of culinary fusion at its finest—a crispy French baguette filled with Vietnamese flavors that come together in a symphony of textures and tastes. This sandwich balances the tangy crunch of quick-pickled vegetables with savory protein, fresh herbs, and a kick of spicy Sriracha mayo.
What makes this banh mi recipe so versatile is the protein options. Whether you prefer crispy pan-seared tofu for a vegan version, succulent chicken thighs, earthy mushrooms, or traditional pork, the core flavors remain irresistible. The Chinese Five Spice adds that authentic depth that takes this sandwich from good to extraordinary.
The key to an outstanding banh mi lies in the contrast of elements: the crusty yet airy baguette, the cooling cucumber slices, the bright pickled daikon and carrots, and the fragrant fresh cilantro and jalapeno. Don’t skip the pickled vegetables—they’re essential for that authentic banh mi experience and can be made ahead for convenience.
Vietnamese Banh Mi Sandwich
How to make the most delicious, authentic Vietnamese Banh Mi Sandwich - fresh, light, complex, and flavorful with lots of umami goodness, made with your choice of tofu, mushrooms, chicken or pork and simple pantry ingredients. Vegan-adaptable.
Ingredients
Quick Pickled Vegetables
Protein
Toppings and Assembly
Instructions
Quick Pickled Vegetables
- Peel the daikon and carrot, then cut into matchsticks (thinly slice, stack, then cut into thin strips).
- Place in a small pot with water, vinegar, salt and sugar. Feel free to add slices of jalapeno, saving some fresh slices.
- Bring to a simmer, then cool immediately, placing in the fridge. You can do this a day ahead.
Prepare the Protein
- Blot the tofu gently with paper towels, cut into 1/3 inch-thick squares or rectangles.
- Season both sides generously with salt, and sprinkle lightly with Chinese 5 Spice.
- Pan sear in oil until both sides are crisp and golden.
- If using chicken, season both sides generously with salt and lightly with five-spice. Pan-sear until deeply golden, then lower the heat and cook through or finish in a 350°F oven. Shred with two forks.
Sriracha Mayo
- Mix the mayo and Sriracha together, adding more to taste. Sriracha has both acidity and sweetness.
Assembly
- Slit one side of the baguette down the whole length, leaving the other side intact so it hinges open like a book.
- Spread Sriracha mayo generously on both sides.
- Layer in the protein, add cucumber slices, and the pickled carrot/daikon mix.
- Top with fresh cilantro and fresh jalapeno slices.
- Give the sandwich a shake, open side up, to settle everything towards the hinge. Cut into individual sandwiches.
Notes
- You can cut these into 8-12 mini finger sandwiches, piercing each piece with a toothpick for a fun appetizer.
- The pickled vegetables can be made a day ahead and stored in the refrigerator.
- For extra flavor, lightly toast the baguette before assembling.
