Bánh Mì isn’t just a sandwich. It’s the sandwich. Crispy baguette. Juicy, flavorful fillings. Crunchy pickled veggies. Fresh herbs. And that magical smear of mayo or pâté (or both!). It’s a wild ride of textures and flavors—and somehow, it all just works.
In this post, I’m taking you straight to the heart of Vietnam to hunt down some of the best Bánh Mì spots around—because let’s face it, if you’re gonna do it, you may as well do it right. And of course, I’ve got a proper, tried-and-true recipe so you can bring that street food magic home. No plane ticket required.
What is Bánh Mì, anyway?
“Bánh Mì” just means “bread” in Vietnamese—but say it out loud anywhere outside of Vietnam, and chances are people will picture that glorious, flavor-packed sandwich we all know and love. So yes, technically saying “Bánh Mì sandwich” is a bit like saying “bread sandwich”… but hey, we’re rolling with it.
Bánh Mì was born during the French colonial era in the late 1800s, when the French brought their beloved baguette to Vietnam. Locals took one look, gave it a Vietnamese twist (think rice flour for that light, crackly crust), and then packed it with an explosion of bold flavors—from savory pork to crunchy pickles, creamy pâté, and loads of fresh herbs.
And it wasn’t just the baguette that stuck around. French influence left its mark on plenty of Vietnamese favorites—like strong drip-filter coffee served with condensed milk (hello, Vietnamese iced coffee!), flaky Bánh Pate Sô pastries, and the red wine-spiced beef noodle soup Phở Bò Sốt Vang. Basically, colonization wasn’t great… but at least we got some seriously good food out of it.
Where to Eat Bánh Mì in Vietnam
You haven’t truly lived until you’ve had a fresh, warm Bánh Mì on the streets of Vietnam. Here are some of the most beloved (and downright delicious) spots to check out:
Saigon (Ho Chi Minh City)
The heart of Bánh Mì culture—fast, flavorful, and everywhere.
- Bánh Mì Bảy Hổ – A local favorite for classic cold cut Bánh Mì.
- Bánh Mì Huỳnh Hoa – The OG heavy hitter. Double everything, huge and indulgent. Bring your appetite.
- Bánh Mì Chim Chạy – Known for its crusty bread and bold fillings.
- Bami Nguyen – Try their Bánh Mì Bơ Cốm (Vietnamese butter + green rice flakes). It’s unique and totally delicious.
Hanoi
Northern style Bánh Mì tends to be simpler—but no less tasty.
- Bánh Mì Nguyên Sinh – A classic spot, famous for its European-style cold cuts and rich pâté. Old-school charm.
Hội An
Tiny town, big Bánh Mì reputation.
- Bánh Mì Madam Khanh – Also known as “The Bánh Mì Queen.” One bite and you’ll understand why.
Nha Trang
Seaside city = fresh vibes and some seriously good Bánh Mì.
- Bánh Mì Phan – Soft bread, flavorful meat, and well-balanced toppings.
- Bánh Mì Ba Lẹ – A go-to for locals. Crispy, simple, satisfying.
- Bánh Mì Nguyên Hương – Generous fillings, great variety—my personal favorite back home.
Tip: Sometimes the best Bánh Mì isn’t from a famous shop, but from a little street cart you stumble upon by chance. Just give it a try—you won’t regret it. 😋
How to Make Bánh Mì at Home
🥖 The Bread
The real Vietnamese baguette is something special—ultra-light, with a shatteringly thin crust and that soft, airy middle. Perfect for holding all the juicy fillings without being heavy.
But truth be told… it’s kinda plain on its own. No deep sourdough tang or nutty crust like the artisan breads in Germany (which, by the way, are amazing). So skip anything dense or chewy—you want light and crisp.
Best options:
- Make your own Vietnamese-style baguette (worth it if you’ve got time!)
- Grab one from a local Vietnamese bakery
- Or use a super crusty French baguette in a pinch
🧅 What Goes Inside
Think of Bánh Mì as the ultimate flavor bomb: creamy, crunchy, fresh, salty, spicy—and everything in between.
- Vietnamese Liver Pâté – Made with pork or chicken liver, often spiced with five-spice. It’s rich, savory, and adds that depth.
- Vietnamese Mayo – Egg yolk + shallot/scallion/garlic oil = thick, creamy, and totally addictive. No vinegar, so it’s milder than Western mayo.
- Pickled Carrot & Daikon (Đồ Chua) – Sweet-sour, crunchy, refreshing. You need this for the full Bánh Mì experience.
- Fresh bits – Cucumber slices, green onion, cilantro, and chili for that classic Vietnamese freshness.
- Maggi Seasoning Sauce – Just a splash takes it from “tasty” to “can I have three more, please?” Soy sauce works too.
🍖 Protein Ideas
This is where you can go classic or get creative:
Authentic Vietnamese Fillings:
- Chả Lụa – Silky smooth pork roll
- Chả Quế – Pork sausage with a hint of cinnamon
- Chả Thủ – Head cheese (don’t knock it till you’ve tried it!)
Home Cooked Favorites:
- Gà Nướng Sả – Lemongrass grilled chicken
- Thịt Heo Quay – Crispy roast pork belly (YES please!)
- Thịt Nướng / Nem Nướng – Grilled pork skewers or sausage
💡 Pro Tips
- Don’t overstuff your Bánh Mì – It’s all about balance. You want a bit of everything in every bite—crunchy, creamy, salty, fresh. Not a mega sandwich you can’t bite into!
- Potluck Hero – The Bánh Mì Charcuterie Board is a total showstopper at potlucks, BBQs, or family gatherings. It’s interactive, build-your-own style, and lets everyone mix and match their perfect bite.
Some popular Vietnamese street food
(Fried Rice Cakes With Eggs)
(Vietnamese Pizza)
Best-Ever Authentic Bánh Mì Recipe
Ingredients
- 4 Vietnamese-styled baguettes (or any crusty bread rolls)
- Vietnamese Liver Pâté (or your prefered pâté)
- Vietnamese Mayo (or your prefered mayo)
- Đồ Chua (Pickled carrot and daikon) (to your taste)
- Cilantro
- Green Onions (thinly sliced)
- Cucumber (thinly sliced)
- Chili (thinly sliced)
- Maggi Seasoning Sauce or Soy Sauce (to your taste)
Protein Choices (according to your preferences, should total 1 lb / 500g)
- Vietnamese Ham (Chả Lụa)
- Grilled Lemongrass Chicken
- Roasted Pork Belly
Instructions
- Warm the baguette bread.
- Slice the roll down the top middle, leaving the back part uncut.
- Spread mayo and pâté on both sides of the roll.
- Fill the bread with protein, cucumber strips, đồ chua, green onion, and cilantro.
- Top it off with a few chili slices and a drizzle of Maggi Seasoning (or Soy Sauce).
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.
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!
Hello Anon. Thank you for your comment, and apologies for the late reply. I was touched by your words and am glad that you found my recipe helpful. If you have any questions about Vietnamese cooking or would like to request any recipes, please feel free to let me know ^^.
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.
If you live in Singapore, I guess you could easily get roasted pork belly?? Try it with your banh mi, add some cucumber strips, cilantro, then splash on a bit of dipping fish sauce (the recipe is on my blog). It was my favorite Bánh Mì when I was still in Saigon ^^.
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?
Hello, Ong KC. Sorry for replying late. I haven’t tried Bratwurst with Banh Mi yet. In Germany, where I live, the Bratwurst is a bit saltier than my Vietnamese flavor, but I’m not sure about the Bratwurst in Singapore. I think if I wanted to make lemongrass-infused Bratwurst, I would try marinating the sausages with some lemongrass and green onion juice (blend the lemongrass and the white part of the green onion with a bit of water, then strain through a sieve to get the juice). The juice can impart a better flavor to your protein than minced lemongrass, and when grilling, the lemongrass will not get burnt (it’s our Vietnamese tip).
Then, you could use the juice with some sugar, MSG and maybe just a very small amount of fish sauce to marinate your Bratwurst for a few hours or overnight.
I hope that it could work. If you try to make lemongrass-infused Bratwurst, let me know the result. I’m very excited to hear about it.
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.
I’m glad that you love our Bánh Mì. In Vietnam, the meatballs for Bánh Mì is called “Xíu Mại”, it’s kind of meatballs with tomato sauce. Or you could make some grilled lemongrass meatballs, they would be awesome also. Hope you will love it ^^.
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.
Yes, this pâté is very good, even if you just eat it alone with banh mi. (Sticky rice or crackers are also great side dishes 😉 !)