Banh Mi Vietnamese Sandwiches (Bánh Mi)

Total Time
1hr 15mins
Prep 1 hr 15 mins
Cook 0 mins

These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook!

Ingredients Nutrition


  1. If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
  2. Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
  3. Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
  4. Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
  5. Grill meat until done and slice.
  6. Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!


Most Helpful

DH and I had this for lunch today. His comment, "Tastes like a sandwich you'd get at a great restaurant." That's quite a compliement coming from a picky eater like him! He didn't think this would work without a great-tasting crusty bread like a baguette, which is called for in the recipe. It also makes for a stunning presentation. First time I used daikon radish. Made for Chinese & Vietnamese New Year Tag.

mersaydees February 16, 2008

Delicious! We loved the combination of flavors and the textures from the pickled vegetables and marinated meat. I used multigrain baguette and light mayonnaise, as well as low-sodium soy sauce. Thanks for sharing!

Starrynews February 27, 2009

superb. I used left over char shiu for this and oh the pickles are so good. Hollowing out the baguette lets you put more of the yummy filling! since i don't like mayo i did leave that out

MarraMamba February 20, 2008

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