Banh Mi Vietnamese Sandwiches (Bánh Mi)

"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 and Nancy for including this in her best of 2017!"
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Starrynews photo by Starrynews
photo by PalatablePastime photo by PalatablePastime
photo by Pneuma photo by Pneuma
Ready In:
1hr 15mins




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

Questions & Replies

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  1. DailyInspiration
    I have been wanting to try one of these sandwiches and just haven't had the chance. This was an incredibly delicious and flavorful sandwich. I marinated the chicken overnight and then marinated the carrots this morning. I couldn't find the radishes, but the carrots were perfect. DH is not a carrot eater so more for me. Loved the combination of the carrots, cucumber and cilantro.
  2. Starrynews
    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!
  3. MarraMamba
    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
  4. mersaydees
    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.
  5. MacChef
    These were really good. I had ran out of fish sauce so used a little oyster sauce instead hoping it would give it a little of that salty, fishy flavor. Daikon was also a no go since I could not find any at the store. Instead I doubled the dressing for the carrots and added the cucumber and cilantro to that thinking that would give the veggies more zing. It was really great. Thanks for a keeper.


  1. Tread
    Most excellent. I cheated a little and used some roast pork from a near by Chinese restaurant. I also used fish sauce instead of soy sauce to give it a little extra kick. These were as good as the local Vietnamese restaurants Banh Mi, I think.



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