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Bánh Mì, this sandwich is a snapshot of Vietnam’s vibrant street food culture, offering a blend of flavours and textures that reflect the country’s culinary creativity and history.
This Vietnamese baguette sandwich is beloved for its unique combination of fresh, savoury, and tangy ingredients layered into a crispy baguette. Whether enjoyed as a quick street side bite or crafted at home, Bánh Mì provides a delightful experience that showcases Vietnam’s unique twist on the classic sandwich.
What Is Bánh Mì?
Bánh Mì is a Vietnamese baguette sandwich that balances a variety of ingredients within a light, crispy baguette. The bread, which has a thinner crust than traditional French baguettes, is filled with savoury proteins like marinated pork, grilled chicken, or tofu, combined with fresh vegetables and herbs.
Traditional Bánh Mì often includes pickled carrots and daikon, fresh cucumber slices, cilantro, and a hint of chili, creating a harmony of flavours with every bite. A swipe of mayonnaise or pâté adds richness, rounding out the sandwich with an unexpected layer of indulgence.
What makes Bánh Mì so distinctive is its balance of textures and flavours: the baguette’s crispness contrasts with the tender meats and crunchy vegetables, while the fresh herbs and pickled veggies add brightness and tang. It’s an irresistible combination that feels familiar yet distinctly Vietnamese.
Ingredients and Taste
The ingredients in Bánh Mì are both simple and vibrant, each one carefully chosen to create a well-rounded flavour profile. The foundation is a light, airy baguette with a thin crust that offers a satisfying crunch.
The filling typically includes a protein, often grilled or marinated pork, chicken, or a flavourful tofu option for vegetarians. For those seeking a more traditional option, pâté is spread along the inside of the baguette, adding a smooth, savoury layer that complements the other flavours.
The pickled vegetables, usually carrots and daikon radish, bring a slightly tangy bite that brightens the sandwich, while fresh cucumber and cilantro add crunch and a hint of herbal freshness.
A few slices of fresh chili provide a mild heat, while a light spread of mayonnaise offers a creamy finish. Together, these ingredients create a sandwich that is at once crunchy, tender, tangy, and spicy, with every bite offering a new flavour combination.
A Taste of History
The history of Bánh Mì reflects a unique blend of Vietnamese and French culinary traditions. The baguette was introduced to Vietnam during French colonial rule in the late 19th century, and over time, the Vietnamese adapted the French bread into something uniquely their own.
Unlike the heavier French baguette, Vietnamese bakers developed a lighter, airier version with a crisp, thin crust, perfect for holding a variety of flavourful fillings.
As the baguette evolved in Vietnam, so did its uses, eventually becoming the foundation for the Bánh Mì sandwich we know today. During the 1950s in Saigon (now Ho Chi Minh City), street vendors began filling baguettes with local ingredients and flavours, creating a portable meal that soon became a favourite.
This adaptation of the baguette, paired with uniquely Vietnamese fillings, gave rise to the modern Bánh Mì, which is now enjoyed not only in Vietnam but around the world.
Bánh Mì (Vietnamese Baguette Sandwich) Recipe
Serves: 4 people
Ingredients:
For the Pickled Vegetables:
- 1 medium carrot, julienned
- 1 small daikon radish, julienned
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tbsp sugar
- 1/2 tsp salt
For the Sandwich Filling:
- 4 Vietnamese baguettes or small French baguettes
- 1/2 cup mayonnaise
- 1 tbsp soy sauce
- 1 tbsp sriracha (optional, for a spicy kick)
- 200g pork belly or grilled chicken, sliced thinly
- 1 cucumber, thinly sliced
- 1 jalapeño or chili, thinly sliced (optional)
- Fresh cilantro sprigs
- Pâté (optional, for authentic flavour)
Directions
Begin by preparing the pickled vegetables. In a medium bowl, mix the rice vinegar, water, sugar, and salt until the sugar and salt dissolve. Add the julienned carrots and daikon radish, then let sit for at least 30 minutes to pickle. Stir occasionally to ensure even pickling.
While the vegetables pickle, prepare the sandwich filling. Slice the pork belly or grilled chicken into thin strips. If using pork belly, briefly pan sear the slices to enhance flavour and caramelization.
In a small bowl, mix the mayonnaise with soy sauce (and sriracha if you prefer some heat). This creates a savoury spread that balances the sandwich flavors. Adjust the seasoning if necessary to match your taste preference.
Preheat your oven to 350°F (175°C) to warm the baguettes. Slice each baguette lengthwise, keeping one side attached, and warm in the oven for about 5 minutes. This step brings out the baguette's light, crispy texture, essential for an authentic Bánh Mì experience.
Once the baguettes are warm, spread a generous layer of the mayonnaise mixture on each side of the bread. For an authentic touch, add a layer of pâté if desired.
Layer the sandwich fillings. Start with slices of pork or chicken, then add a handful of pickled vegetables, cucumber slices, and thin slices of jalapeño or chili (for a hint of spice). Fresh cilantro sprigs go on top, providing a fragrant finish.
Close the baguettes gently, pressing slightly to hold the fillings in place. For a traditional look, wrap each sandwich in parchment paper, pressing it lightly to set the fillings.
Serve the Bánh Mì immediately, with extra pickled vegetables on the side if desired. Enjoy the sandwich warm for the best contrast between the crisp baguette, savoury fillings, and vibrant pickles. A hint of fresh chili sauce on the side can enhance each bite for those who like additional heat.
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