Bánh Mì has become a global ambassador of Vietnamese culture and cuisine. Similar to Pho in 2014, Banh Mi secured its place in the Merriam-Webster Dictionary in 2022.

In this blog post, I will take you on a journey to discover the best places to savor Bánh Mì in Vietnam and provide you with an authentic recipe to recreate this iconic sandwich at home.

Close-up photo of a delicious Banh Mi Pate sandwich. The sandwich features a crusty baguette filled with layers of savory pate, fresh vegetables, cilantro, and pickled carrots.

What is Bánh Mì?

Bánh Mì simply means “bread” in Vietnamese. While “Bánh Mì Bread” or “Bánh Mì Sandwich” might sound repetitive, these terms have become shorthand in the West for the iconic Vietnamese baguette stuffed with an irresistible mix of flavors and fillings.

Banh Mi Char Siu
Char Siu Banh Mi

Originating in the late 1800s during French colonial rule in Vietnam, the baguette was introduced by the French and subsequently adapted by the locals, evolving into the beloved Bánh Mì we enjoy today.

Due to French colonization in Indochina, you could also find Cambodian Num Pang and Laotian Khao Jee Pâté, which are close sisters of Bánh Mì.

Related Recipes | Vietnamese dishes with French influence:

A bowl of Pho Bo Sot Vang, Vietnamese beef stew infused with red wine and aromatic spices.
Phở Bò Sốt Vang
(Vietnamese Red Wine Beef Stew Pho)
Delicious Vietnamese Bánh Pate Sô (pork pate chaud), golden-brown pastries filled with savory pork and encased in flaky puff pastry, ready to be enjoyed as a delightful snack or breakfast treat
Bánh Pate So
(Vietnamese Meat Pies)
A plate of Com Ga Roti, featuring perfectly cooked chicken thighs glazed in a savory sauce, served with steamed rice. A delicious Vietnamese culinary delight."
Gà Roti
(Vietnamese Chicken in Coconut Water)

How Vietnamese love Bánh Mì

Most Vietnamese are likely to have a favorite Bánh Mì spot conveniently located near their home or workplace.

Today, Bánh Mì and Vietnamese Coffee have captured the cultural imagination in Vietnam, particularly among the youngsters, embodying the fast-paced lifestyle of modern urban life.

Let me introduce some must-try Bánh Mì in Vietnam:

1

Bánh Mì Thịt Nguội or Bánh Mì Thập Cẩm

Bánh Mì Thịt Nguội is the most popular type of Bánh Mì, typically stuffed with Vietnamese-style cold cuts such as Vietnamese Pork Roll (Chả Lụa), Red Pork Belly (Thịt Đỏ), or Head Cheese (Chả Thủ).

In Vietnam, it’s sometimes called Bánh Mì Sài Gòn (Saigon-style Bánh Mì) because it’s especially popular in Saigon, with famous spots like Bánh Mì Huynh Hoa.

2

Bánh Mì Heo Quay

Bánh Mì Heo Quay is filled with crispy pork belly (Thịt Heo Quay). It’s also my favorite.

banh mi heo quay
Bánh Mì Heo Quay (Banh Mi with Roasted Pork Belly) at my home in Nha Trang
3

Bánh Mì Xíu Mại

Bánh Mì Xíu Mại is a baguette served with Xíu Mại (Vietnamese meatballs in tomato sauce). It’s a must-try dish when you travel to Đà Lạt city.

4

Bánh Mì Thịt Nướng or Nem Nướng

This Bánh Mì is filled with Thịt Nướng (pork skewers) or Nem Nướng (Vietnamese sausage skewers).

5

Bánh Mì Xá Xíu or Bánh Mì Thịt Xíu

The filling for Bánh Mì Xá Xíu is 5-spice pork. This Bánh Mì is popular in central cities of Vietnam like Hoian, Danang, and Hue.

6

Bánh Mì Chả Cá

Bánh Mì with Chả Cá (fried fish cake) is beloved in seaside cities like Vũng Tàu and my hometown, Nha Trang.

This Chả Cá is different from Hanoi’s famous Chả Cá Lã Vọng, which features turmeric-marinated fish with dill.

7

Bánh Mì Chảo & Bò Né

Bánh Mì Chảo (orBò Né) is a hearty Vietnamese breakfast that pairs crusty bánh mì with a sizzling skillet loaded with goodies like beef, eggs, sausages, liver pâté, and flavorful Vietnamese meatballs.

Bo Ne (Vietnamese Steak and Eggs)
8

Bánh Mì Chay

In Vietnam, “chay” signifies vegan or vegetarian. Bánh Mì Chay is filled with vegan ingredients like tofu, seitan, or mushrooms.

9

More Tasty Bánh Mì

With Sweetened Condensed Milk: The combination of warm, crispy Bánh Mì with sweetened condensed milk might sound weird, but it’s amazing.

With Egg Cream: Enjoy toasted Bánh Mì with a rich egg yolk cream (similar to Vietnamese egg coffee).

With Soup & Stew: Bánh Mì is a fantastic partner for Vietnamese soups and stews such as Bò Kho (Vietnamese Beef Stew), Cà Ri Gà (Chicken Curry), Lagu Gà (Vietnamese Chicken Ragu), and Phá Lấu (Cow Intestine Stew).

Bánh Mì Ốp La: A Bánh Mì with fried eggs and a drizzle of Nước Chấm dipping sauce or Maggi soy sauce. This was my favorite breakfast at my high school canteen.

Bánh Mì Bì: Bánh Mì with (shredded pork and skin). is a component of Cơm Tấm (broken rice).

Bánh Mì Que: Stick Bánh Mì from Hải Phòng province with liver pâté, pork floss, and fermented chili sauce.

Bánh Mì Hấp: Steamed Bánh Mì with stir-fried jicama and ground pork.

Bánh Mì Tôm Chiên: Deep-fried Bánh Mì with shrimps.

Bread for Bánh Mì

The Vietnamese-style baguette stands out with its ultra-thin, crispy crust and airy texture , offering more room for the filling.

However, Vietnamese bread might not be the best to enjoy on its own, as it is relatively bland and lacks the deep, rich flavors of artisan or sourdough bread. (Artisan bread in Germany is just so good!)

Avoid any bread with a dense crumb.

It’s best to make your own Bánh Mì baguette or buy one from a Vietnamese bakery. However, a very crusty baguette like a French baguette will also work well.

What’s Inside Bánh Mì

Ingredients for Banh Mi Charcuterie Board

Besides the main filling (which often gives the Bánh Mì its name), you will typically find the following in a bánh mì:

Liver pâté: Traditional Vietnamese liver pâté is made from pork or chicken liver and seasoned with five-spice seasoning.

Mayo: Vietnamese mayo is made from egg yolk and flavored with shallot oil, scallion oil, or garlic oil. It is particularly thick and creamy compared to regular mayonnaise and it doesn’t have vinegar.

Pickled carrots & daikon: Đồ Chua are thinly sliced carrots and daikon radishes pickled in a vinegar, water, and sugar brine. They add a fresh taste and crispy texture to the bánh mì.

Other veggies: Cucumber slices, green onions, cilantro, and chili add freshness to your bánh mì.

Maggi seasoning sauce: A small splash of Maggi soy sauce enhances the flavor of your Bánh Mì. Or you can use regular soy sauce.

There are many different protein options for your bánh mì, which you can buy from a store or prepare at home.

VIETNAMESE COLD CUTS

  • Chả Lụa (Vietnamese pork roll)
  • Chả Quế (Vietnamese cinnamon sausage)
  • Chả Thủ (Vietnamese headcheese)

MEATS

SUBSTITUTES & FUSIONS

How to Enjoy Bánh Mì

Banh Mi Charcuterie Board on a table
  • Breakfast: Vietnamese people enjoy Bánh Mì throughout the day, but it’s especially popular for a quick breakfast, even though many prefer a slower meal like Bánh Cuốn (steamed rice rolls) or Bún Bò Huế (Hue spicy beef noodle soup).
  • Picnic ideas: Bánh Mì also makes a great option for picnics or camping trips. You can prepare it at home or bring all the ingredients to assemble at your campsite.
  • Light meal: For me, I simply love having Bánh Mì with milk tea for a light meal, and my Caramel Milk Tea is always my go-to.
  • Potluck: Banh Mi Charcuterie Board is a creative idea for your potluck parties or family gatherings.

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star 🌟🌟🌟🌟🌟 rating or a comment to let me know your thoughts.

And don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

Close-up photo of a delicious Banh Mi Pate sandwich. The sandwich features a crusty baguette filled with layers of savory pate, fresh vegetables, cilantro, and pickled carrots.

Vietnamese Bánh Mì Sandwich Recipe (From A To Z)

Cielle
The Bánh Mì Sandwich is a global ambassador for Vietnamese culture and cuisine these days. With my helpful tips, preparing an authentic Banh Mi at home becomes a breeze.
5 from 9 votes
Prep Time 1 hour
Course Breakfast, Snack
Cuisine Vietnamese
Servings 4 People

Ingredients
  

Protein Choices (according to your preferences, should total 1 lb / 500g)

Instructions
 

  • Warm the baguette bread.
  • Slice the roll down the top middle, leaving the back part uncut.
    Slice the roll down the top middle.
  • Spread mayo and pâté on both sides of the roll.
    Spread mayo on both sides of the roll.
  • Fill the bread with protein, cucumber strips, đồ chua, green onion, and cilantro.
    A close-up photo of a delicious Banh Mi sandwich with a crispy baguette, filled with vibrant vegetables, fresh herbs, and savory protein.
  • Top it off with a few chili slices and a drizzle of Maggi Seasoning (or Soy Sauce).
    Close-up photo of a delicious Banh Mi Pate sandwich. The sandwich features a crusty baguette filled with layers of savory pate, fresh vegetables, cilantro, and pickled carrots.

Notes

  • Vietnamese baguettes work best for Banh Mi, but you can also opt for any very crusty bread, like French baguettes.
  • As for the filling, you can stick with traditional options like Chả Lụa (Vietnamese Ham), Thịt Heo Quay (roasted pork belly), or Thịt Đỏ (Red Pork Belly). Alternatively, feel free to use your favorite protein (no need to limit yourself).
  • Liver Paté and Mayo are a must (the Vietnamese ones work best).
  • Đồ Chua (Pickled Carrot & Daikon) and Maggi Seasoning Sauce (or Soy Sauce) are irreplaceable.
Tried this recipe?Let us know how it was!
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anon
anon
6 months ago

5 stars
hi cielle! thanks for the recipe, i think your blog is soo underrated! not only do we get a little history lesson, we also get real recommendations where to eat in vietnam, as well as a breakdown of key ingredients, saying how its different from regular pate or mayo ❤️ this beats most of the banh mi recipes from big name blogs easily :)) it also makes me realise the banh mi vendors here have been a little stingy with the do chua and mayo hahah, also i rarely see daikon here in australia, usually just carrots and cucumber. perhaps it’s been westernised, as i mostly only see roast or grilled pork banh mi. it’s also really cool to learn all the names of the cold cut meats in vietnamese, i love learning new things. thanks again for the really extensive guide!

Ong KC
Ong KC
10 months ago

5 stars
Dear Cielle, Thank you for the recipes. I made Banh Mi following your blog. Bought baguette from a local vietnamese resto that bakes them. My hubby said he loves my Banh Mi, tastes so authentic with pickled radish & carrots, fresh cucumber strips & coriander, no Pate bec hubby does not like. I dare say my Banh Mi is almost as good as street vendors in vietnam. Better than some chain store in Singapore. For Protein filling I made lemon grass chicken but with leftover fillets of turkey breast. Run out of fish sauce so I used another tbsp soya sauce & added salt. Grilled it on a teflon pan & it came out super tender & moist. I will def be making more banh mi & more lemonngrass marinates. Planning to try it on Halibut fillets next time.

Ong KC
Ong KC
Reply to  Cielle
10 months ago

Thanks! Actually that’s my plan, get some cooked pork belly from supermarket for protein in my banh mi. I am on a Banh Mi adventure, trying different proteins. Just bought bratwurst from Swiss butcher today and planning to grill it to make Banh Mi. Have you tried? How do I get lemongrass flavour in? Can I marinate it like in your chicken recipe?

OKC
OKC
Reply to  Cielle
10 months ago

5 stars
Thank you for the tips. I really appreciate it. Decided not to do lemongrass infused bratwurst with sauerkraut (added like pickled vegs), as I worry the flavour may be too far off to match banh mi, I will stick to authentic Vietnamese flavours. I have done another banh mi with pork liver pate bought from Swiss deli. Protein was grilled lemongrass turkey breast, this time I have replenished my fish sauce. Also I did not forget scallions and scallion oil. I did not so much taste the difference. It was the sriracha mayo that carried the taste for me. The crunchy airy bread smeared with sriracha mayo, liver pate, then stuffed with pan grilled lemongrass turkey breast, padded with pickled carrots & radish, coriander & scallion, drenched in scallion oil. Super delicious.
Next I plan to do Vietnamese meatballs banh mi.

Ong KC
Ong KC
10 months ago

5 stars
I used sriracha mayo to line the inside of the halved baguette before layering the fillings. Forgot scallions but it seems not noticeable. Also no chili for me. Next time I will make pate banh mi, we had it while on vacation in Hanoi early 2023, from a chain cafe that sells plain banh mi with only pate fillings. For me that was the best.

Anonymous
Anonymous
6 months ago

5 stars

Anonymous
Anonymous
5 months ago

5 stars