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!
Keyword: Banh Mi recipe, Vietnamese sandwich
4crusty long bread rolls(Note 1)
6tbsppork or chicken pate(Note 2)
4 - 8slicesThi Nguoi ("pink ham") OR brawn(aka head cheese, Note 4)
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!
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!
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.
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!