Bánh Mì

Name: Bánh Mì
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 300g Daikon Radish, julienned; 150g Carrots, julienned; 120ml Rice Vinegar; 120ml Water; 50g White Sugar; 1 tsp Kosher Salt; 4 Vietnamese Baguettes; 120g Pork Liver Pâté; 60g Mayonnaise; 200g Chả Lụa, thinly sliced; 150g Giò Thủ, thinly sliced; 150g Vietnamese Ham, thinly sliced; 1 large Cucumber, cut into thin spears; 1 bunch of Cilantro, leaves and tender stems; 2 Jalapeños, thinly sliced; 20ml Maggi Seasoning; 1/2 tsp Pepper (Black), freshly ground

Bánh Mì is a bright, crunchy Vietnamese sandwich that balances tangy quick-pickled vegetables with creamy pâté, savory cold cuts and fresh herbs inside a crisp baguette. This version layers classic components—pâté and mayonnaise, chả lụa, giò thủ and ham—then finishes with crisp cucumber, jalapeño heat and a splash of umami for a craveable, speedy meal. Perfect for a portable lunch or a lively dinner with minimal fuss.

Bánh Mì is a bright, crunchy Vietnamese sandwich that balances tangy quick-pickled vegetables with creamy pâté, savory cold cuts a... Show more

Traditional Vietnamese Recipe

Health Grade

B+ · Healthy

Rating

4.8

Time

1 hr10 min

Price

3,00 €

Calories

780 kcal

nutritious

easy

meal prep

high protein

Method

Wash the produce

Rinse the Daikon Radish, Carrots, Cucumber, Cilantro, and Jalapeños under cold running water, then pat everything dry. Dry produce helps the pickles stay crisp and keeps the sandwich from turning soggy.

Prep the fillings

Peel the daikon and carrots, then julienne them into thin matchsticks. Thinly slice the Chả Lụa, Giò Thủ, and Vietnamese Ham, cut the cucumber into thin spears lengthwise, and slice the jalapeños into thin rounds. Strip the cilantro leaves and tender stems from any tough stems, then split each Vietnamese Baguette lengthwise, without cutting all the way through, so it opens like a hinge.

Mix the brine

In a bowl, whisk together the Rice Vinegar, Water, White Sugar, and Kosher Salt until the sugar and salt dissolve completely. The brine should look smooth and clear.

Pickle the vegetables

Add the julienned daikon and carrots to the brine, press them down so they're covered, and let them sit for 30 minutes at room temperature. They should taste tangy and stay pleasantly crunchy.

Drain the pickle

Pour the pickled vegetables into a strainer and let them drain well. Give them a gentle squeeze or shake off any extra brine so the bánh mì stays crisp.

Assemble the bánh mì

Spread the inside of each baguette with the Pork Liver Pâté, then add a thin layer of Mayonnaise. Divide the chả lụa, giò thủ, Vietnamese ham, drained pickles, cucumber spears, and cilantro among the four sandwiches. Finish with the sliced jalapeños, a drizzle of Maggi Seasoning, and a light shower of freshly ground Pepper (Black), then close the sandwiches and serve right away.