• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Cookbook recipes
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Easter
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Vietnamese

Banh Mi ! (Vietnamese sandwich)

By:Nagi
Published:5 Jul '19Updated:5 Feb '23
95 Comments
Recipe v Video v Dozer v

Guess what? You DO NOT need trek wide and far to a Vietnamese neighbourhood to get your Vietnamese sandwich fix! This Banh Mi recipe covers the truly authentic meats as well as how to make an exceptional Banh Mi by just going to your everyday grocery store! 🙌🏻

Overhead photo of Banh Mi (Vietnamese Sandwich Baguette)

Authentic tasting Banh Mi with just a trip to your local grocery store? YES YOU CAN!

Banh Mi recipe

Fellow Banh Mi lovers, this one’s for you! A recipe that’s been in the works for a very long time, with much taste-testing research done (it’s hard work, but someone’s gotta do it… 😂).

In today’s Banh Mi recipe, I’m going to show you:

  1. What Banh Mi vendors use – the authentic ingredients used by Banh Mi vendors here in Australia and in Vietnam;

  2. Vietnamese Grocery Stores – where and what to get in Vietnamese grocery stores that most closely replicates the authentic ingredients;

  3. Normal grocery stores – how to make a seriously authentic tasting Banh Mi with just a trip to your local grocery store (Woolies, Coles 🇦🇺🇦🇺); and

  4. Variations – two popular variations of the classic cold cuts version: softest ever Vietnamese Banh Mi meatballs and shredded chicken.

Close up of Banh Mi with Vietnamese meat

What is Banh Mi?

Banh Mi is a Vietnamese sandwich that’s made up of an odd sounding combination – crusty bread rolls smeared with pate, mayo, suspicious looking Asian ham, pickled vegetables, green onion, coriander/cilantro, a mighty wack of fresh chillies and drizzle of seasoning.

It tastes like a rich ham sandwich with a hit of Asian freshness. It’s a sensation of flavours and textures that’s generated a cult following all around the world. The most sought after Banh Mi vendors have lengthy queues from early morning – both here and in Vietnam!

I certainly had more than my fair share of Banh Mi when I was in Vietnam last year…. here I am getting stuck into one on the streets of Saigon. One for now, two for snacking on later…. 😇

Nagi eating Banh Mi in Saigon Vietnam

What goes in Banh Mi

This Banh Mi recipe isn’t so much of a recipe as it is about sourcing the right ingredients and how to assemble it. Nice change, right?? No cooking! 😂

Here’s what you need:

  • Vietnamese cold cuts (more info below, including subs) – or Vietnamese meatballs or chicken, two popular varieties I’m also sharing today. 

  • Very crusty baguettes – just really good, normal bread rolls. Crusty on the outside, soft on the inside! When you cut the baguette open, the crust should literally crumble everywhere and make a total mess! 👍🏼

  • Pate – pork or chicken, the very best Banh Mi vendors make their own. Any normal pate that’s not heavily flavoured with liquor or a flavouring like orange is just fine.

  • Mayo – mayo + pate creates a unique juiciness and savoury richness that we know and love about Banh Mi!

  • Pickled carrot – simple to make, the soft crunch and tartness is such a great contrast to the other textures and flavours

  • Cucumber, coriander/cilantro, green onion, chilli – the freshness and spiciness that we know and love about Banh Mi!

  • Maggi Seasoning – or just soy sauce. Just a little drizzle to finish it off!

What goes in Bahn Mi

Vietnamese Ham meat for Banh Mi Vietnamese Sandwich
Authentic Vietnamese cold cuts from Banh Mi vendor

Meat in Banh Mi

1. Authentic Banh Mi Meat

The Banh Mi meat in the photo above is the real deal cold cuts which I purchased from a Banh Mi shop here in Sydney.

  • Vietnamese “Brawn” (Thi Nguoi) – I call this “Pink Ham” and it’s probably unworldly of me to admit this, but I don’t particularly enjoy the flavour or texture. 😂 The speckles are kind of rubbery/crunchy (it’s pig skin/ears) – but when it’s bundled up with everything else in the Banh Mi, it’s part of the overall eating experience!

  • Pork loaf (Cha Lua) – basically the pork version of the more common chicken loaf sold at everyday delis.

  • Grilled/roast pork slices – The best Vietnamese Sandwich places use pork belly for flavour and richness. Any pork roast cold cuts work just fine here – I just get it from my local deli – or thinly sliced leftover Pork Roast!

2. Banh Mi Meat from Vietnamese grocery store

If you live near a Vietnamese grocery store*, the good news is that you can purchase the Pink Ham and Pork Loaf for a very reasonable price – and it comes vac packed so it lasts for ages.

I never managed to hunt down the sliced roast pork but other than the extra fat, the flavour is pretty similar to the roast pork cold cuts sold at everyday delis so just go with that!

* Sydney – find Vietnamese grocery stores that carry these in Vietnamese neighbourhoods such as Marrickville, Cabramatta and Homebush. Just Google “Vietnamese restaurant Homebush” and a map will pop up with a cluster of restaurants in that area – that’s where the grocery stores are too.

Meat for Banh Mi Vietnamese Sandwich from Vietnamese grocery stores

3. Local Grocery Store Banh Mi Meats!

OK! Now here’s the part I’m MOST excited about – the BEST substitutions for Banh Mi Meat you can buy from the deli at everyday local supermarket (Woolies, Coles 🇦🇺🇦🇺):

  • Roast pork cold cuts

  • Chicken loaf

  • Brawn (aka head cheese)

The textures and flavours of these once combined with all the other “stuff” that’s crammed into the baguette, the overall taste is astonishingly similar to a real Banh Mi!

Best easy to find meat for Banh Mi Vietnamese Sandwich

Different types of Banh Mi fillings

There’s actually a wide variety of fillings both in and outside of Vietnam, ranging from fish to grilled meats, pork floss, tofu and even ice cream!

The most well known ones that I’m sharing today are:

  • Vietnamese hams – the classic!

  • Smashed pork meatballs – hugely popular and my personal favourite. The softest meatballs in the world because they’re gently poached rather than pan fried. Very popular amongst people who are a bit suspicious of the Vietnamese cold cuts! 😂

  • Shredded chicken – very popular here in Australia, especially in non ethnic suburbs (like, ahem, the Northern Beaches in Sydney were I reside…😉)

Banh Mi filling options

Smashed Pork Meatball Banh Mi

If you ever see me standing outside a Banh Mi shop, it’s probably because I’m paralysed with indecision, torn between sticking with the classic or going with my personal favourite – Banh Mi meatballs. 😩 (#FirstWorldProblems)

The agony of indecision is usually resolved by either: a) ensuring someone I’m with is getting the other version; b) getting one of each. 🤷🏻‍♀️

Banh Mi pork meatballs may well be the softest meatball you’ll ever have because they’re poached in a Vietnamese broth rather than pan fried. This makes them easy to “smash” to squish into the baguette – the soft texture makes them meld in so nicely with the pate and mayo!

See here for the recipe – Banh Mi Meatballs.

Vietnamese Meatball Banh Mi Vietnamese Sandwich

Chicken Banh Mi

Shredded chicken Banh Mi is not as common in Vietnam but hugely popular here in Sydney.

It’s also a really quick ‘n easy way to get a Banh Mi fix, and a great way to make one rotisserie chicken feed plenty of people (1 medium size probably makes 8 – 10 Banh Mi).

Drizzling sauce over Shredded Chicken Banh Mi

Banh Mi Sauce

Believe it or not, the most common sauce I see being used by Banh Mi vendors is Maggi Seasoning! Maggi Seasoning is like an Asian Worcestershire sauce – it’s got more layers of flavour than straight soy sauce.

Some shops mix their own using a combination of soy, fish sauce, garlic and sugar – I’ve provided a copycat of Maggi Seasoning in the recipe!

Maggi Seasoning is sold at large supermarkets in Australia (eg Woolies) and at Asian grocery stores.

Use leftovers like an Asian Worcestershire sauce, to add a boost of umami flavour into all things Asian! Also can use in place of soy sauce – but use about half the quantity because Maggi Seasoning is saltier.

Maggi Seasoning

Assembling

The irony of Banh Mi – after all that explanation and photos – is that the making part is a cinch. No harder than any normal sandwich! 😂

Here’s how it’s assembled:

  1. Split the roll down the top middle (not along the side like you’d normally do)

  2. Smear with pate then mayo on one side (both if you’re feeling super indulgent)

  3. Jam in the ham, cucumber strips, carrot, green onion, then lastly coriander/cilantro

  4. Finish with a sprinkle of chilli (go hard or go home!😂) and a little sprinkle of Maggi Seasoning (about 1/2 tsp)

How to make Banh Mi Vietnamese Sandwich

How to eat it / keep it

You don’t need me to tell you how to eat a sandwich, but I’m going to tell you anyway!

The idea is that you grab the crusty roll, give it a good squeeze to make everything inside meld together and deflate so it can fit inside your mouth. (OK, so this is not an official Banh Mi Eating Technique, it’s just what I do 😂)

As you munch through it, you get breadcrumbs down the front of your (probably black) top, you’ve probably got mayo and pate smeared around your mouth, and there’s probably bits of carrot sticking out of your mouth.

You know you look totally unclassy and you just don’t care. Cause you’re eating a BANH MI!!! – Nagi x

PS Oh – the keeping part! To take it somewhere, just store the sauce separately and sprinkle just before eating. Other than that, the roll will keep for a day or so in the fridge, though it won’t be quite as crusty. I frequently get takeaway Banh Mi, and the only thing lacking is the crustiness.

Close up of Banh Mi with Vietnamese meat

More Vietnamese Food Favourites

  • Vietnamese Pho recipe

  • Bun Cha (Vietnamese Meatballs!)

  • Vietnamese Rice Paper Rolls

  • Vietnamese Caramel Pork

  • Vietnamese Noodles with Lemongrass Chicken

  • See all Vietnamese recipes

Showing the inside of Vietnamese Sandwich Baguette

Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Overhead photo of Banh Mi (Vietnamese Sandwich Baguette)

Banh Mi recipe

Author: Nagi
Prep: 20 mins
Pickling: 1 hr
Sandwich
Vietnamese
4.92 from 25 votes
Servings4
Tap or hover to scale
Print
  • 41
Recipe video above! See in post for more details and photos about the authentic ingredients, where to source them, and the BEST subs from everyday supermarkets. When combined with everything else, it still tastes like an incredibly authentic Banh Mi!

Ingredients

  • 4 crusty long bread rolls (Note 1)
  • 6 tbsp pork or chicken pate (Note 2)
  • 6 tbsp mayonnaise (Note 3)
  • 4 - 8 slices Thi Nguoi ("pink ham") OR brawn (aka head cheese, Note 4)
  • 4 - 8 slices Cha Lua Vietnamese pork loaf OR chicken loaf (Note 5)
  • 4 - 8 slices roast or grilled pork cold cuts (Note 6)
  • 1.5 cups fresh coriander/cilantro sprigs (Note 7)
  • 2 cucumbers , finely sliced lengthwise into long strips
  • 4 green onion stems , cut into the length of the rolls
  • 2 red chillies , finely sliced (or more!) (or less...)
  • 2 tsp Maggi Seasoning , for drizzling (Note 8)

Pickled Carrots:

  • 4 medium carrots , peeled cut into 2-3mm / 1/10" batons
  • 1 1/2 cups (375ml) hot water , boiled
  • 1/2 cup (100g) white sugar
  • 4 tsp salt
  • 3/4 cup (185ml) rice wine vinegar (sub apple cider vinegar)

Other Filling Options!

  • Pork meatballs for Banh Mi (Note 9)
  • Shredded rotisserie or poached chicken (Note 10)

Instructions

  • Split rolls down the centre of the top (see video).
  • Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise on top.
  • Layer in the hams, cucumber slices and green onion.
  • Stuff in plenty of carrots and coriander sprigs.
  • Sprinkle with fresh chilli - as much as you dare!
  • Drizzle with Maggi Seasoning (about 1/2 tsp per roll).
  • Close sandwich together and devour!

Variations:

  • Banh Mi pork meatballs - for each Banh Mi, use 3 meatballs. Shake off excess sauce, split warm meatballs in half then stuff into Banh Mi in place of the ham.
  • Shredded cooked chicken - use in place of ham. I often use store bought rotisserie chicken for convenience!

Pickled Carrots

  • Dissolve salt and sugar in the hot water, then add rice vinegar.
  • Add carrot, then let stand for at least 1 hour - carrot should be a bit tangy, a bit floppy but still with a soft crunch. 
  • Drain and use per recipe.

Recipe Notes:

1. Bread Rolls - the breads should be nice and crusty, so if they are not, pop them in the oven for a bit to crisp up. French baguettes are the classic.
2. Pate - chicken or pork pate, or a combo of both. Any is fine as long as it's not strong flavoured with liquor or something like orange. 
3. Mayonnaise - literally just use everyday mayo!
4. Thi Nguoi "Pink Ham" - find this in round logs at Vietnamese grocery stores. Slice and peel off rubbery outer layer. SUB: Brawn from everyday delis (eg Woolies, Coles), or head cheese. Quantity: You need enough for the length of each roll, overlapping slightly.
5. Pork loaf (Cha Lua) - basically the pork version of the more common chicken loaf sold at everyday delis. Find this at Vietnamese grocery stores. Sub: Chicken loaf from every day delis!
6. Grilled/roast pork slices - authentic is to use pork belly cold cuts. I can't find them even in Vietnamese grocery stores, so I use supermarket roast pork slices - tastes the same, just less fat!
7. Coriander/cilantro - essential part of the Banh Mi eating experience! If you're a coriander hater, sub with plain or garlic chives (cut into 3cm / 1.5" lengths, about 3 stems per roll)
8. Maggi Seasoning - basically Asian Worcestershire sauce, has more depth of flavour than soy sauce. Sold at large supermarkets in Australia (eg Woolies) and Asian grocery stores. Use leftovers in place of soy for extra umami boost in recipes (use 2/3 of the amount of soy in a recipe as Maggi Seasoning is stronger/saltier).
Maggi Seasoning Sub: Either ordinary soy sauce, OR quick homemade - 1 tbsp soy sauce + 1 tbsp fish sauce + 1 tsp Worcestershire sauce + 1/4 tsp sugar. Mix until dissolved. 
9. Meatball Banh Mi - a personal favourite, the softest meatballs you will ever have! Popular here in Sydney and I spied meatballs in almost every Banh Mi vendor in Vietnam.
10. Shredded Chicken - very popular here in Australia! Terrific quick 'n easy way to get a Banh Mi fix.
11. Storage - Best eaten fresh so the roll is nice and crunchy. But I often get take away from Banh Mi vendors - just keep the sauce separate!
12. Nutrition per serving. Did my best, using nutrition information for the most similar cold cuts I could find nutritional information for!

Nutrition Information:

Calories: 554cal (28%)Carbohydrates: 47g (16%)Protein: 19g (38%)Fat: 30g (46%)Saturated Fat: 7g (44%)Monounsaturated Fat: 1gCholesterol: 67mg (22%)Sodium: 1666mg (72%)Potassium: 799mg (23%)Fiber: 5g (21%)Sugar: 10g (11%)Vitamin A: 11080IU (222%)Vitamin C: 45mg (55%)Calcium: 106mg (11%)Iron: 3.3mg (18%)
Keywords: Banh Mi recipe, Vietnamese sandwich
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

I know I shared this photo recently, but I only shared it on Instagram yesterday and asked people what they’d caption it. Some of the responses were so funny, I just had to share them here too!

Dozer Instagram caption this - July 2019

Previous Post
Pork Meatballs for Banh Mi
Next Post
Baked Fish with Lemon Cream Sauce

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Vietnamese noodles with lemongrass pork (Bún thịt nướng) ready to be eaten

Vietnamese lemongrass pork noodle bowls (bun thit nuong)

Cooked Vietnamese noodles with lemongrass pork (Bún thịt nướng)

Vietnamese lemongrass pork steaks

Hand picking up Chicken banh mi

Chicken Banh Mi (Vietnamese sandwich)

More Vietnamese

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




95 Comments

  1. JAsmine says

    April 2, 2021 at 11:45 pm

    Hi Nagi,

    Re keeping, I usually buy 10 and ask for all salad separately. Keep in fridge for a day or two and heat up using the sandwich press ‘Melt’ function so it doesn’t squish the rolls (also drizzle/spray water mist on the bread before heating) to give it the extra crunch! Take out 1 -2 mins, touch n feel to your liking. Add all your salad (I always cut my own fresh cucumbers) and chillies and enjoy the crunch and freshness!

    Reply
  2. Sandi says

    March 17, 2021 at 10:52 am

    5 stars
    Yummy! Added your Vietnamese meatballs to some sliced pork. The crunch of the carrots are the best! Thanks Nagi 😋

    Reply
  3. Theresa says

    January 4, 2021 at 10:35 am

    Where to you buy your chicken or pork pate? It’s not chicken liver pate is it?

    Reply
  4. Madura De Zoysa says

    December 18, 2020 at 9:25 pm

    5 stars
    Hi Nagi – I normally never comment on anything online but I just had to leave one here as a fellow Sydneysider – thank you so much for this recipe!
    It turned out really great and now you’ve just saved me $50 a week because that’s how much I spend on Banh Mi during my lunch breaks 🙂 Thanks a bunch, you’re a deadset legend!
    PS – Hope the Northern Beaches quarantine doesn’t affect you too bad. Take care!

    Reply
    • Nagi says

      December 19, 2020 at 5:03 pm

      Wahoo!!! Perfect Madura! You can even make the meatballs and store them in the freezer for emergency Banh Mi! N x

      Reply
  5. Minako says

    December 16, 2020 at 2:54 pm

    5 stars
    Nagi – you’ve got to stop showing us how to make such yummy food – we’re hooked!!

    BTW I have a son if you are single 😉 – please marry him and bring Dozer with you❤️

    Reply
    • Darren says

      May 24, 2021 at 11:29 am

      Hi Nagi, where do you buy your bread rolls from? In Dee Why? Thanks.

      Reply
      • Jasmine says

        July 14, 2021 at 2:47 pm

        Another beaches local here – we buy rolls from Vans Hot Bread in DY. Their delicious rolls are also stocked at IGA Elanora Heights, Green St Grocer in Brookvale and probably heaps of other places…

        Reply
        • Darren says

          July 15, 2021 at 8:40 am

          Great, thanks Jasmine.

          Reply
  6. Silvana says

    December 14, 2020 at 9:40 am

    Hi Nagi,
    My local Vietnamese eatery makes best in the world bahn mi and the filling I’m hooked on is the five spice crackling pork roast! Totally out of this world!
    When I go for a home-made version, I stick to your recipe and opt for chicken or pork roast that I make myself. Tastes amazing too! But would love to try and make the take- away version with 5 spices but no clue how to achieve that level of awesome.
    Any possibility you could share a recipe for 5 spice crackling pork roast ???
    Love, Sil x

    Reply
  7. Gen says

    November 15, 2020 at 12:00 pm

    5 stars
    The Char Sui is marinating in the fridge for dinner tonight, fingers crossed there are enough leftovers to make bahn mi’s tomorrow for dinner as it’s going to be a hot one and these look fresh and tasty for a no cook dinner!

    Reply
  8. Jennifer Johnson says

    November 1, 2020 at 6:01 pm

    5 stars
    This is the recipe that started me on my “Nagi journey”…. it’s fabulous. Thank you. I love that Coles sell Vietnamese rolls now too.

    Reply
  9. Edna Ofelia says

    October 20, 2020 at 1:40 am

    I love your column, I love Vietnamese food, I’m learning to prepare banh mi.

    I want to learn to make the pickled carrot

    Reply
    • Nagi says

      October 20, 2020 at 10:51 am

      Hi Edna – the pickled carrots is all there in the recipe on this page. N x

      Reply
  10. T says

    August 31, 2020 at 2:24 am

    How long do the pickled carrots last in the fridge and what’s the best way to store them? PS huge fan of your recipes, have lover every single recipe I’ve tried!!

    Reply
    • Nagi says

      August 31, 2020 at 10:03 am

      Hi T, You can store them in the pickling liquid – I’ve kept mine for up to 2 weeks. N x

      Reply
  11. gaye says

    August 24, 2020 at 2:41 pm

    Nagi, I LOVE that you put an exclamation mark after the word ‘Banh Mi’ – thoroughly deserved!! I’m new to your recipes and have made a number of dishes already. We love them!!

    Reply
  12. Crystal says

    August 17, 2020 at 5:20 pm

    All the detailed information on here is amazing! I’ve always been nervous to buy the vietnamese deli meats (Just in case I buy the wrong one and am not sure what to do with it) but after reading this post it has renewed my confidence when shopping for these ingredients! 😅

    Reply
  13. JOHNSON says

    August 17, 2020 at 12:21 pm

    excellent

    Reply
  14. Nikita says

    August 1, 2020 at 1:10 pm

    5 stars
    Exactly like the Vietnamese rolls you can buy! The seasoning is spot on! Thanks so much for this recipe.

    Reply
    • Nagi says

      August 2, 2020 at 8:39 am

      I’m so glad you loved it Nikita! N x

      Reply
  15. RametinNonta says

    July 9, 2020 at 4:48 am

    I grew up in SE Louisiana eating ‘head cheese’ and it is delightful on a bahn mi. I also add pickled daicon radish. I moved to Bangkok and now have to make them myself which is why I came to your site. I like your site very much. Thank you.

    Reply
    • Nagi says

      July 9, 2020 at 8:55 am

      I love this RametinNonta!! N x

      Reply
  16. Peta Zentveld says

    July 6, 2020 at 7:05 pm

    I made this for dinner tonight with the pork meatballs and it was AMAZING. We’ve been craving Banh Mi since our local Vietnamese restaurant closed down and this really hit the spot.

    Reply
  17. Rosa says

    May 24, 2020 at 5:52 am

    4 stars
    You forgot to add the pickled daikon! This is a classic ingredient in traditional pork rolls

    Reply
    • Nagi says

      May 24, 2020 at 9:38 am

      Hi Rosa – yes you definitely can! Add it to the pickled carrot and store in the fridge for up to 2 weeks 🙂 N x

      Reply
  18. Jean Pinard says

    May 12, 2020 at 1:45 am

    5 stars
    Yes! this is a ditto of the ones sold in viet store ….however am not too fond of vietnamese mystery meat BUT the addition of your CHAR SIU was awesome!!! ….also love your well tested recipes

    Reply
    • Nagi says

      May 12, 2020 at 7:17 am

      Yes perfect Jean 🙂 N x

      Reply
  19. Lilly says

    March 31, 2020 at 1:10 am

    5 stars
    Loooooove this recipe, like everything you post on your website!
    Cheers from Crows Nest!

    Reply
    • Nagi says

      March 31, 2020 at 2:34 pm

      Thanks so much Lilly!! N x

      Reply
  20. Christopher Link says

    January 23, 2020 at 4:58 am

    5 stars
    Great Bahn Mi recipe with fun alternatives and hints.
    The 1666mg sodium is too high, but we can all reduce with common sense.
    Will love to read more…

    Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top