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! 🙌🏻
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:
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What Banh Mi vendors use – the authentic ingredients used by Banh Mi vendors here in Australia and in Vietnam;
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Vietnamese Grocery Stores – where and what to get in Vietnamese grocery stores that most closely replicates the authentic ingredients;
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Normal grocery stores – how to make a seriously authentic tasting Banh Mi with just a trip to your local grocery store (Woolies, Coles 🇦🇺🇦🇺); and
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Variations – two popular variations of the classic cold cuts version: softest ever Vietnamese Banh Mi meatballs and shredded chicken.
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…. 😇
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:
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Vietnamese cold cuts (more info below, including subs) – or Vietnamese meatballs or chicken, two popular varieties I’m also sharing today.
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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! 👍🏼
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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.
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Mayo – mayo + pate creates a unique juiciness and savoury richness that we know and love about Banh Mi!
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Pickled carrot – simple to make, the soft crunch and tartness is such a great contrast to the other textures and flavours
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Cucumber, coriander/cilantro, green onion, chilli – the freshness and spiciness that we know and love about Banh Mi!
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Maggi Seasoning – or just soy sauce. Just a little drizzle to finish it off!
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.
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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!
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Pork loaf (Cha Lua) – basically the pork version of the more common chicken loaf sold at everyday delis.
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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.
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 🇦🇺🇦🇺):
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Roast pork cold cuts
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Chicken loaf
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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!
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:
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Vietnamese hams – the classic!
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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! 😂
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Shredded chicken – very popular here in Australia, especially in non ethnic suburbs (like, ahem, the Northern Beaches in Sydney were I reside…😉)
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.
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).
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.
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:
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Split the roll down the top middle (not along the side like you’d normally do)
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Smear with pate then mayo on one side (both if you’re feeling super indulgent)
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Jam in the ham, cucumber strips, carrot, green onion, then lastly coriander/cilantro
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Finish with a sprinkle of chilli (go hard or go home!😂) and a little sprinkle of Maggi Seasoning (about 1/2 tsp)
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.
More Vietnamese Food Favourites
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Banh Mi recipe
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:
Nutrition Information:
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!
Hello Nagi
Your first attempt was brilliant. I am a travel blogger and formerly a filmmaker so I appreciate the work involved. Really well done!
I am in Vinh Long at the moment and I will use your guide when I return to Saigon 🤪
Awesome John!!
What do you cook for a 40 degree day when you are meeting the in-laws for the very first time?
Just make sandwiches hubby said (his idea would be cheese and Vegemite or a microwaved meat pie).
I google my daughters favourite market treat and up popped this recipe.
What can I say?
In-laws won over in one bite. This is going into my recipe file and will become a summer staple. So easy to make and so delicious.
Thank you so much for sharing this. I’m going to try more of your recipes. My mouth is watering already.
Wahoo!!! That’s the best compliment Simone!
Love your recipes. Thank you so much. Just wanted to know if the carrots would keep? If so, would that be in the brine or drained?
Hi Maxine, yes you can keep them up to two seeks as they are pickled – leave them in the pickling mixture in the fridge 🙂
Made this last night! My daughters love banh mi. This recipe is SPECTACULAR! Absolutely flawless. My family asked how I pulled it off…their dad chuckled and said “Nagi”. We have a saying in our house regarding food (since my spouse made the poached chicken perfectly) “In Nagi we trust”!
Wahooo!!! I love it! 😂
Mmmm delicious!! I must admit, when I taste tested the individual ingredients on their own (namely the pickled carrots and the home made maggi seasoning sub) I was quite hesitant as it didn’t taste that nice… but I thought, “its Nagi’s recipe, she knows what she’s doing” so I trusted you wholeheartedly and put all the ingredients together…. and BAM!!! 100% delicious banh mi, EXACTLY like the popular marrickville joint!!! Wow. My family inhaled it, pretty much 😆
For the protein, I used char siu pork. Gosh, this was soooo good!!
Yes it’s just the BEST combination together Esther, I’m so glad you gave it a go! – N x
If I could I’d give you a hug Nagi!! I have weird reactions with food, like, tears in my eyes if the food is good 😂 I had tears in my eyes haha! So good Nagi, really appreciate the ease of buying ingredients at Coles as well and all your notes, I’ll be having Banh Mi rolls for lunch all week now 😆
Woah I’m so glad you loved it Laura!!!
IMPORTANT ANNOUNCEMENT: Nagi’s Char Sui recipe will go PERFECTLY with this. I made it years ago and did my own Banh Mi rolls for it and it was one of the best things I’ve ever eaten.
Nagi, you have given me some of the best damn eating I have ever made and you are a (inter)national treasure.
YES! A great combo!!!! well worth the effort I think! ❤️
Just been to Instagram and seen the banh mi Luke Nguyen prepared for the Vietnamese Airlines . . . adore him to bits but why is yours not the recipe ? Uhuh , , , 🙂 !
Oh wow! I had no idea he was the chef for Vietnam Airlines! N xx
Nagi, I absolutely love your blog posts! Even though I’m a vegetarian, I look forward to each and every post you do! I love your enthusiasm and especially love your use of emojis!😍 I laugh every time! Keep doing what you’ve been blessed to do! And for us veggies, can you share a veggie Banh Mi recipe? Maybe with tofu or tempeh? Have an amazing weekend and thank you for sharing amazing recipes with us in the USA!!!
Ba ha ha! Yes, total excessive use of emojis AND exclamation marks – I have had people writing in to reprimand me about both those points 😂 N xx
The food world can be very small at times! Love banh mi and ate it before you were born. To me it is one of the glories the French left behind when French Indo-China ceased to be. No meat problems for me: as of North European heritage I make both pates and beautiful brawns every couple of weeks. No need to buy: just add a couple of Vietnamese staples, make and so enjoy !
You MAKE brawn??!!!
I love banh mi, Do you have a vegetarian option please?
Hi Robin! Use firm tofu and cut into thin long slices, coat in lemongrass marinade from my Vietnamese Lemongrass Chicken recipe, then pan fry to caramelise the surface. Skip the pate and make rolls using the tofu! N x
Nagi, can you suggest an alternative to Maggi Seasoning? Last time I checked their ingredients, it has MSG rather high on the list. I have a problem with too much sodium and specially with MSG.
Hi Ingrid! I have a homemade version in the notes 🙂 N x
Just opened my email and saw the Vietnamese Sandwich recipes. My kind of sandwich – so much flavor, color and crunch. Can’t wait to try them.
Must tell you I love, love, love those pictures of Dozer. For me, there is nothing more precious than seeing a cat or dog who is absolutely loved. Even when they age, they just “glow”.
I love hearing that Ingrid! Being able to share Dozer on my site is definitely one of the reasons I love doing what I do so much! N x
Nagi, I don’t think I’ve seen a recipe of yours that I haven’t wanted to stuff straight in my mouth, there and then!!!
This is another one!!
Thank you for the lovely compliment Mary! N x
That wasn’t me who sent that message but I too might’ve been refreshing your website every 30 minutes for the last year or so with the hopes that you’d share this recipe! THAAAAAANKS!!!!!
Ba ha ha!! Glad you’re happy to see this! N x
Looks great, Nagi. Thankyou! I lived in central Vietnam for a few years and a 20c banh mi was a regular lunch option. We only ever saw cold cuts being used in Vietnam, but I have lived in Melbourne now for nearly 10 years and for Melbournians, it would be sacrilege not to offer a crispy pork belly banh mi on your Vietnamese bread roll menu! 😆
Funny, we don’t see much crispy pork belly up here! The hams is definitely the most popular, then meatballs and shredded chicken 🙂 N x
Watching the Banh Mi video had me near drooling and had to stop myself licking the screen. 🙂
The caption I like best is from Kittyrose984: Taste testing done for the day.
Hugs for Dozer x x x
Ba ha ha yes! It was so funny! N x
I love bang mi rolls, I haven’t tried these yet but I will. I notice the rolls in Saigon were split down the side but I want to try your way. Love your recipes
The shape of rolls is different over there! N xx
I’ve been waiting sooo long to see this update :). Can’t wait to give this one a go for the next brunch! My absolute fav treat is to order mine with some nem nuong (Vietnamese red sausage). It’s rich and garlicky and takes it to another level. This looks so delicious I could seriously eat one right now! X
YES! I love the Viet sausage! N x
My life is now complete 👏👏👏
😇 N xx