Best 6 Banh Mi Sandwich Recipes

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

VIETNAMESE-STYLE SANDWICH: BANH MI

Steps:

• Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
• Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
• Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

SIMPLE BANH MI SANDWICH RECIPE

Steps:

• Mince the garlic.
• Peel the carrot and chop it into matchstick pieces.
• Peel and slice the cucumber into ribbons.
• Pick the cilantro leaves off the stems.
• Slice the green chilies.
• Mix the sugar, rice wine vinegar, and salt with the hot water until the sugar and salt have dissolved.
• Pour the mixture over the carrots and let sit to pickle for 1 hour.
• Chop the chicken thigh meat into bite-sized pieces and place them in a large bowl.
• Mix the minced garlic, sesame oil, honey, hoisin sauce, and soy sauce, and pour it over the chicken.
• Refrigerate the chicken for 15 minutes.
• Heat a frying pan over medium-high and sauté the marinated chicken until cooked through, about 10 minutes
• Drain the pickled carrots.
• Slice open the baguette and scoop out some of the soft bread inside to create more room for the sandwich fillings.
• Spread mayonnaise onto both sides of the baguette, then sprinkle it with Maggi Seasoning.
• Place the cooked chicken inside the bread followed by carrots, cucumber, cilantro, and chili peppers.
• Slice the bánh mì in half to make two servings and enjoy!

BANH MI SANDWICH

Steps:

• In a medium bowl, combine safflower oil, soy sauce, fish sauce, ginger, garlic, shallot, palm sugar, and black pepper. Add pork tenderloin to marinade, stir to evenly coat, and let stand 30 minutes.
• In a small saucepan, bring vinegar, granulated sugar, and salt to a boil, stirring to dissolve sugar. Add carrots and daikon to saucepan, remove from heat, and cool to room temperature, about 20 minutes.
• Preheat grill pan over high heat. Grill pork, turning once, until a meat thermometer inserted into the center of the pork registers 145 degrees, about 4 minutes total. Remove pork from grill and thinly slice.
• Preheat broiler with rack in upper third of oven. Halve baguette lengthwise and place in oven cut side up. Broil until toasted and brown around edges, 2 minutes.
• In a small bowl, combine mayonnaise and sambal oelek and spread evenly across bottom of baguette. Top with pate, ham, and grilled pork. Distribute cucumber spears, carrot and daikon pickle, cilantro sprigs, and jalapenos evenly over meats.
• Close baguette, cut into 4 to 6 portions, and serve.

BANH MI (ASIAN SANDWICH)

Steps:

• Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
• Preheat oven to 400°F.
• Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
• Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate.
• Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
• Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.