Bánh Mì (Vietnamese Sandwich)
Build crusty rolls with pâté, mayonnaise, Vietnamese-style cold cuts, fresh vegetables, pickled carrots, chilli and a little seasoning. Pork meatballs or shredded chicken are alternatives to the ham.
By Cookin' Kitchen
- Prep: 20 minutes
- Makes: 4 sandwiches
Recipe
Bánh Mì (Vietnamese Sandwich)
Build crusty rolls with pâté, mayonnaise, Vietnamese-style cold cuts, fresh vegetables, pickled carrots, chilli and a little seasoning. Pork meatballs or shredded chicken are alternatives to the ham.
Cookin' · https://cookin.club/recipes/banh-mi-vietnamese-sandwich
- Prep
- 20 minutes
- Makes
- 4 sandwiches
Ingredients
For 4 sandwiches
Sandwiches
Pickled Carrots
Other Filling Options
Instructions
Sandwiches
Step 1: Split each roll down the centre of the top.
Step 2: Spread 1.5 tbsp pâté on one side, then spread 1.5 tbsp mayonnaise on top.
Step 3: Layer in the ham, cucumber slices and green onion.
Step 4: Add plenty of pickled carrots and coriander sprigs.
Step 5: Sprinkle with fresh chilli, using as much as you like.
Step 6: Drizzle with Maggi Seasoning, about 1/2 tsp per roll.
Step 7: Close the sandwich and serve.
Variations
Step 8: For each bánh mì, use 3 pork meatballs. Shake off excess sauce, split the warm meatballs in half, then tuck them into the roll in place of the ham.
Step 9: Use shredded cooked chicken in place of the ham. Rotisserie chicken can be used for convenience.
Pickled Carrots
Step 10: Dissolve the salt and sugar in the hot water, then add the rice wine vinegar.
Step 11: Add the carrots and let stand for at least 1 hour, until tangy and softened but still with a soft crunch.
Step 12: Drain the carrots and use in the sandwiches.
Notes
For a make-ahead sandwich, keep the sauce separate and sprinkle it on just before eating. The filled roll can be refrigerated for about a day, though it will be less crusty.
If the rolls are not crusty, crisp them briefly in the oven. French baguettes are a classic choice. Use ordinary soy sauce in place of Maggi Seasoning, or mix 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp Worcestershire sauce and 1/4 tsp sugar until dissolved.
For the cold cuts, use brawn or head cheese in place of Thi Nguoi, and chicken loaf instead of Cha Lua. Everyday deli roast pork slices can stand in for roast or grilled pork cold cuts. If you prefer, replace the ham with 3 warm pork meatballs per sandwich or shredded cooked chicken.
Nutrition per sandwich
- Calories
- 554 kcal
- Fat
- 30 g
- Saturated fat
- 7 g
- Carbohydrates
- 47 g
- Sugar
- 10 g
- Fiber
- 5 g
- Protein
- 19 g
- Sodium
- 1,666 mg
- Cholesterol
- 67 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Fill crusty rolls with pâté, mayonnaise, cold cuts, cucumber, green onion, pickled carrots, coriander and chilli, then finish with Maggi Seasoning. Use pork meatballs or shredded chicken instead of the ham if you like.
Pickle the carrots first and let them stand for at least 1 hour. For the best crunch, choose rolls with a crusty outside and a soft inside.
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