Banh Mi Sandwich is a Vietnamese classic that combines crispy baguette, savory protein, pickled vegetables, fresh herbs, and a tangy, spicy sauce. This sandwich delivers an irresistible mix of crunchy, soft, tangy, and flavorful bites in every mouthful. Perfect for lunch, picnics, or a quick dinner, it’s a fusion of French and Vietnamese flavors that’s both fresh and satisfying.
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
2. Ingredients
- 4 small baguettes or crusty rolls
- 1 pound cooked protein (grilled chicken, pork, tofu, or tempeh)
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ cup mayonnaise
- 1 teaspoon sriracha or chili sauce
- ½ cucumber, thinly sliced
- Fresh cilantro leaves
- Optional: sliced jalapeños for extra heat
3. Instructions
Step 1: Pickle the Vegetables
In a bowl, combine rice vinegar, sugar, and salt. Stir until sugar dissolves. Add carrots and daikon and let sit for at least 10 minutes while you prepare the sandwich.
Step 2: Prepare the Sauce
Mix mayonnaise and sriracha in a small bowl. Adjust the spice to your liking.
Step 3: Assemble the Sandwiches
Slice the baguettes in half lengthwise. Spread a layer of the spicy mayo on the bread. Layer the protein, pickled vegetables, cucumber slices, cilantro leaves, and jalapeños if using.
Step 4: Serve
Close the sandwiches and press lightly. Serve immediately for the freshest crunch.
4. Nutrition (Per Serving)
Calories: 450
Fat: 18g
Carbohydrates: 50g
Protein: 22g
Sugar: 9g
Fiber: 4g
Sodium: 780mg
5. Tips
- Use a lightly toasted baguette for extra crunch.
- The pickled vegetables can be prepared a day ahead for convenience.
- Add a fried egg on top for a richer version.
- Swap the protein for a vegan option like marinated tofu for a plant-based Banh Mi.
