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What is Bánh Mì

Bánh Mì is a Vietnamese sandwich that is popular all over the world. This tasty sought-after export combines the unique flavors and textures of Vietnam with the convenience of a sandwich, making it the perfect meal on the go. And as of 2022, Banh Mi is finally recognized by Merriam-Webster’s Dictionary.

Bánh Mì (Vietnamese sandwich with chicken)

The Origin of Bánh Mì

The origin of Bánh Mì can be traced back to the French colonial period in Vietnam in the late 1800s. The French introduced the baguette to Vietnam, and the Vietnamese began to fill the bread with their own ingredients, creating the Bánh Mì we know and love today.

What is Inside Bánh Mì

The traditional Bánh Mì sandwich is made with a crispy baguette, filled with your choice of protein, pickled and fresh vegetables, a spread of pate and mayo, and a drizzle of umami soy sauce. More information on each component below. Make sure to click on the links to get the recipes!

Vietnamese Baguette (Banh Mi) — Vietnamese baguette. These were purchased at my local Vietnamese deli because no one has time for that! For those who have time and would like to make their own baguette, click here.

Baguette — A short French-style bread that is crispy on the outside and fluffy on the inside. The thin crust and the soft and airy center make for easy eating while still structurally sound to hold all the fillings. The baguette is cut lengthwise and then filled with the following goodies.

Choice of Protein — You can choose from a variety of proteins. Below are the different Bánh Mì options at a typical Vietnamese deli shop.

Grilled pork (Thịt Nướng)
Chinese-style BBQ pork (Xá Xíu)
Vietnamese ham (Chả Lụa, pictured above)
Cold cuts and headcheese combo (Thịt Nguội or Đặc Biệt)
Tomato pork meatballs (Xíu Mại)
Grilled chicken (Gà Nướng)
A vegetarian option such as fried tofu (Đậu Hũ Chiên)

Vietnamese Pickled Carrot & Daikon (Đồ Chua)

Pickled carrot and daikon — Pickled carrot and daikon or Đồ Chua in Vietnamese is thinly sliced carrots and daikon radish that have been pickled in a brine of vinegar, water and sugar. These uncooked pickled vegetables provides a nice tangy and crunchy contrast to the sandwich.

Mayo — This is technically mayo but it’s what the Vietnamese call bơ (butter). This is made from egg yolks, a neutral oil, and salt. When mixed and successfully emulsified together, this provides a creamy flavor and texture to the sandwich.

Pate — Pâté is a staple ingredient in French cuisine that has made its way into Vietnamese cuisine. A smear of pâté provides a rich and savory flavor. The typical pate on a Vietnamese sandwich is made from pork liver but pate can also be made with duck or chicken liver. I would either get a house-made pate from my local Vietnamese deli, make my own, or use my favorite canned version.

Jalapenos, cilantro (also known as coriander), and cucumber — for a burst of freshness and spicy kick.

Maggi seasoning sauce and soy sauce — Maggi seasoning sauce and light soy sauce

Maggi Seasoning Sauce — A little drizzle of Maggi seasoning sauce or another type of light soy sauce adds a punch of umami flavor.

Fried egg — One popular addition to the traditional Banh Mi sandwich that will likely cost extra at the shop is a sunny-side-up or over-easy fried egg. It’s worth the added cost as nothing is tastier than a runny yolk on top of a Bánh Mì.

All About the Banh Mi (Vietnamese Sandwich)

What is Bánh Mì

The Origin of Bánh Mì

What is Inside Bánh Mì

Related Links