Vietnamese Bánh Mì has become a global sensation, loved by people everywhere. The name itself – Bánh Mì – has remained unchanged, spoken in different languages worldwide. As a Vietnamese person, I feel incredibly proud and overwhelmed by the love this humble yet flavour-packed sandwich receives.
That’s why making Bánh Mì from scratch feels like a big achievement for me. And when I say from scratch, I mean everything – the baguette, the pate, the char siu pork, the cinnamon pork sausage, even the pickles! Yes, it takes time and effort, but trust me, it’s worth every second. There’s nothing quite like freshly baked bread, homemade fillings and that first crispy, flavourful bite. It’s also a fun family activity to try at the weekend!
In the UK, you’ll find all kinds of Bánh Mì on the menus of cafes and restaurants, each with different fillings and twists. While I love trying new variations, the original Vietnamese Bánh Mì holds a special place in my heart. It’s more than just a sandwich – it’s a taste of home.
What goes into an Authentic Vietnamese Bánh Mì Sandwich?
To make a truly original Vietnamese Bánh Mì (to my knowledge as a Hanoi-born person), you need a combination of the right bread, meats, condiments and fresh herbs. Here’s everything that goes into making this iconic sandwich:
1. Vietnamese Crusty Baguette
The foundation of a great Bánh Mì is the baguette. It’s crispy on the outside, fluffy and airy on the inside. I made my own at home, and you can too! Check out my homemade Vietnamese baguette recipe here.
2. Vietnamese Chicken Liver Pate
Smooth, rich and melt-in-your-mouth delicious, Vietnamese pate is an essential spread for Bánh Mì. It balances the savoury flavours and adds a creamy texture. You won’t believe how easy it is to make it at home! Find the full pate recipe here.
3. Char Siu Pork Belly
Juicy, flavourful and slightly sweet, Char Siu Pork Belly is a must-have filling. A thin slice packs so much flavour, thanks to its caramelised edges and marinated goodness. It’s surprisingly easy to make – follow my step-by-step guide here.
4. Hanoi Cinnamon Pork Sausage
This is my absolute favourite Vietnamese sausage! The hint of cinnamon, the soft yet slightly crunchy texture and the way a good one bends without cracking – it’s truly special. And yes, you can make it at home too. Full recipe here.
5. Other essential ingredients
To complete the authentic Bánh Mì experience, here’s what else you’ll need:
- Butter – a light spread for richness
- Mayo – adds extra creaminess
- Cucumber slices – fresh crunch in every bite
- Coriander leaves – essential for that signature Vietnamese flavour
- Shredded spring onion (optional) – adds mild sharpness
- Red chilli slices & Siracha (optional) – for those who love a spicy kick
- Mooli & carrot pickles – these are more common in Southern-style Bánh Mì, but I always add them because they cut through the richness beautifully!
Here’s a single picture that sums up everything you need to make an Authentic Vietnamese Bánh Mì Sandwich!
How to make a quick Vietnamese Pickles
These pickles are super easy and quick to make!
Ingredients:
- 1 large carrot, julienned
- 1kg mooli (daikon radish), julienned
- 1 red chilli, thinly sliced (optional)
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons white rice vinegar (or any vinegar you have at home)
Instructions:
- Mix the salt, sugar and vinegar together to create a simple pickling liquid.
- Pour the mixture over the julienned carrot and mooli, mix well and let it sit for a couple of hours.
- Your pickles are now ready! They can be left at room temperature for a day or stored in the fridge for 2-3 days.
How to assemble the Authentic Vietnamese Bánh Mì
Now that we have everything ready, let’s build our Bánh Mì:
- Cut the baguette lengthwise on one side, deep enough to open it up but not all the way through.
- Spread a thin layer of butter and mayo on both sides.
- Spread a generous amount of Chicken Liver Pate on both sides.
- Layer in slices of Cinnamon Pork Sausage and Char Siu Pork Belly.
- Top with pickles, cucumber slices, coriander leaves and shredded spring onion.
- Add a drizzle of Siracha and a few red chilli slices if you like it spicy.
And there you have it – your homemade, authentic Vietnamese Bánh Mì!
Final thoughts
This was my lunch and dinner last weekend because, honestly, I just couldn’t get enough of it! There’s nothing like biting into a freshly made Bánh Mì, with the crispy crust, savoury meats, creamy pate and refreshing pickles.
If you’ve never made Bánh Mì from scratch, I highly recommend trying it at home. It’s a labour of love, but trust me – it’s so worth it!
Let me know if you make this Authentic Vietnamese Bánh Mì at home! Please share your creations in the comment box.
Authentic Vietnamese Bánh Mì Sandwich
Description
Crispy baguette, savoury fillings and fresh herbs come together in this authentic Vietnamese Bánh Mì recipe. Make it from scratch for the ultimate flavour-packed sandwich!
Ingredients
For the Bánh Mì Bread
For the Fillings
For the Pickled Vegetables
Instructions
-
Prepare the Pickled Vegetables
- Mix salt, sugar and vinegar in a bowl.
- Add julienned carrot, mooli and red chillies. Mix well.
- Let it sit for a couple of hours before using. Store leftovers in the fridge for 2-3 days.
-
Assemble the Bánh Mì
- Slice the baguette lengthwise, keeping one side intact.
- Spread butter and mayo on both inner sides.
- Spread a generous layer of pate on both sides.
- Add slices of char siu pork belly and Hanoi cinnamon pork sausage.
- Top with pickled vegetables, cucumber, coriander and shredded spring onion.
- For extra spice, add red chilli slices and a squirt of siracha.
-
Enjoy!
- Serve immediately while the baguette is crispy and fresh.
