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Bánh Mì
Vietnam's French-Vietnamese baguette masterpiece — crispy roll filled with pork, pâté, pickled vegetables, fresh herbs and chili.
25 mins
10 mins
4 people
Vietnamese
Vietnamese baguette or French baguette
Crispy crust, airy inside
2
Char siu pork or roast pork
Thinly sliced
300g
Pork pâté or liver pâté
80g
Daikon radish
Julienned
150g
Carrot
Julienned
2
Cucumber
Thinly sliced lengthwise
1
Jalapeño
Sliced
1
Fresh coriander
bunch
White rice vinegar
For quick pickle
3 tbsp
Sugar
For quick pickle
2 tbsp
Mayonnaise
4 tbsp
Maggi seasoning sauce
to taste
🍽️ Vietnamese baguette (lighter, crispier)
→ Regular French baguette
The Vietnamese version is technically superior in crust-to-interior ratio, but French baguette is excellent
Quick pickle daikon and carrot: toss with vinegar, sugar, salt. Leave 15+ minutes.
💡 Pro Tip: Pickles must be tangy and slightly sweet. Taste and adjust — they balance everything else.
Slice baguette lengthwise, toast cut-side down until golden.
💡 Pro Tip: Toasting prevents the bread from immediately going soggy from sauces.
Spread mayo on both sides. Spread pâté generously on bottom.
💡 Pro Tip: Both mayo AND pâté — not one or the other. The combination is the heart of bánh mì.
Layer: pork slices → pickles → cucumber → jalapeño → heap of fresh coriander.
💡 Pro Tip: Generous coriander is not optional — it's structural to the flavor balance.
Add drops of Maggi or soy sauce. Fold and serve immediately.
💡 Pro Tip: Eat immediately — bread softens quickly from the moisture.
- ✓Both mayonnaise AND pâté — together
- ✓Pickles must be sweet-sour, not just vinegary
- ✓Generous coriander is non-negotiable
- ✓Eat within minutes of assembly
- →With Vietnamese iced coffee
- →As a street snack
- →Wrapped in paper for portability