Like iconic rice-paper rolls and pho, Vietnam’s signature sandwich is highly personalizable. As long as you maintain the framework of crisp bread, succulent filling, tangy pickled vegetables, chile slices, cucumber, and herbs, you can feature practically anything else in it. Use these pointers to create your own masterpiece. Think like you're setting up your own little banh mi shop! You may be making a sandwich for one or a group. It's alway the same and infinitely exciting because banh mi is inherently customizable. Banh mi is breakfast, lunch, dinner and snack food. Make one whenever you want, wherever you are.
Basic banh mi ingredients
Bread: You have many options and I offer lots of pointers for you to easily source bread for banh mi in this article, which includes video tips from a bread foray.
Fat (choose one): Rich, fatty elements prevent dry banh mi and you can opt for:
- Mayonnaise (regular or easy umami mayonnaise)
- Salted European-style or cultured butter (regular or dairy-free)
- Thin avocado slices
Seasoning (choose at least one): Maggi Seasoning sauce is part of the signature banh mi flavor, but Bragg Liquid Aminos is very similar. Or opt for something else to lend umami pop or zippy pungency.
- Maggi Seasoning sauce, Bragg Liquid Aminos, or soy sauce
- Fine sea salt
- Recently ground black pepper
Featured filling (choose one or two): Vary the featured filling according to mood and what’s available. Cook, cut, reheat, sear, or return the main filling to room temperature.
- 2 to 3 Tbsp liver or Mushroom Pâté
3 to 4 oz (90 to 120g) Grilled Viet Lemongrass Pork, Pan-Fried Tofu, Thai Grilled Chicken, Thai Grilled Turmeric Chicken, Char Siu Pork Skewers, Char Siu Tofu, Fried Eggplant, Garlicky Maggi Roast Chicken and many more recipes filed under "banh mi" on this website - 2 fried eggs
- 2-egg omelet
Vegetable Add-Ons (choose all, some, or none): Have these items prepped before you assemble the sandwich to things flow smoothly.
- ¼ cup Đồ Chua Pickle (Daikon and Carrot Pickle) or Lemongrass Green Tomato Pickle
- 3 or 4 thin slices jalapeño or Fresno chile
- 4 to 6 cucumber strips, rounds, or ovals, cut as scant ¼-inch-thick (6mm) pieces
- 1 to 2 Tbsp coarsely chopped or hand-torn cilantro sprigs, mint leaves, or basil leaves
- 1 handful of ribbons of crisp iceberg or romaine lettuce
How to build the best banh mi
My number one rule for making a great banh mi is this: Do not overstuff a Vietnamese sandwich with protein. A well-balanced banh mi resembles a salad in a sandwich. Visualize a ratio of 1-to-1 or 1-to-2 of main filling to vegetables.
- Prep the bread: Because of humid conditions and customer expectations, Vietnamese banh mi vendors, whether they're on a boat or street corner or sidewalk, refresh the bread to a delicate crispness. As needed, re-crisp the roll or baguette in a toaster oven or regular oven. If the crust is soft, lightly mist with a spray bottle like this one or rub it with wet hands to moisten before baking at 350°F (175°C) until crisp, about 7 minutes. Otherwise, slide the bread into a 325°F (160°C) oven for 3 to 6 minutes. (When using sliced bread, lightly toast it.) Before assembling the sandwich, let the bread cool briefly to avoid melting the mayo. Using a serrated bread knife, slit the bread lengthwise, maintaining a hinge, if possible. Hollow out some of the insides to make room for the filling.
- Flavor the insides: Spread your chosen fat on the two cut sides of bread, covering all the way to the edge. If you’re using avocado, lay down thin slices and mash them so they adhere to the bread. Season by drizzling in Maggi or another liquid condiment or sprinkling with salt and pepper.
- Add the filling: Working from the bottom up, layer the filling, pickle, chile, cucumber, and herbs. Close the sandwich. Serve whole or cut in half crosswise. Eat up!
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