Banh Mi Recipe – An Easier Way to Make it at Home

Tips for How to Make Vietnamese Sandwiches.

One of the best sandwiches you can have in the world is an authentic crispy, crunchy, salty, sweet, sour, spicy Vietnamese Banh Mi. If you are able to buy the bread and the protein filling, the rest of the sandwich is easy to make and assemble. Here’s a easy banh mi recipe:

Making an Easy Banh Mi

The hardest thing about banh mi is finding the perfect baguette. It’s not the typical French baguette. Rather, the Vietnamese style is smaller in length and larger in circumference. The bread itself is light, airy, crispy on the outside and light, airy, fluffy soft on the inside.

Once you find a source for that, the rest is so easy.

Banh Mi Recipe for An Easier Way to Make it at Home

Makes 2 servings
To Purchase:

2 to 4 light, airy baguettes
2 portions of your preferred protein (deli ham slices, char siu pork, canned sardines, etc)

Ingredients:

1/2 cup Japanese rice vinegar
1 cup water
1 Tablespoon kosher salt
1 Tablespoon white sugar
1 small carrot, julienned
1/2 Korean radish, julienned
1 cucumber, thinly sliced
1 jalapeño, thinly sliced
1 small bundle of cilantro
1/3 cup Japanese mayonnaise
2 teaspoons Sriracha
2 teaspoons fish sauce
1/2 teaspoon white sugar

Kitchen Tools:

1. Enjoy discovering the various bread shops in your neighborhood. Taste which is the closest to the Vietnamese baguette. Or, even better, if you have a local Vietnamese store in your area, you can purchase the bread directly from them.

2. For the filling, buy deli ham slices and pate, or takeout char siu or roasted pork belly, or even canned sardines. Ultimately, the choice of protein is completely up to your preferences.

3. Pickling of the carrot and radish must be done preferably overnight, and if not at least 6 hours ahead of time for the pickling to take effect. Using a mandoline slicer with julienne helps so much (use the handguard!), or use a sharp vegetable knife.

4. In two empty pickling jars, place the julienned carrots in one jar and julienned radish in the other. In a separate bowl, mix together the rice vinegar, water, and tablespoons of salt and sugar. Stir well until the grains of sugar and salt dissolve. Pour liquid until the tops of the jars. Refrigerate until ready to assemble the sandwich.

5. When you are ready to assemble your sandwiches, slice thinly slice the cucumbers, chilies, and cilantro. You can also add other fresh vegetables and herbs should you wish.

6. In a small bowl, combine Japanese mayonnaise, Sriracha (add less if you want it mild and more if you like it spicier), fish sauce, and sugar. Mix well.

7. It’s time to make the banh mi! Toast the bread to warm it up. Slice it lengthwise with a bread knife. If you want, you can peel out some of the bread inside to create more space for the ingredients.

8. If you are using deli ham and pate, spread the pate on the bottom slice. If not, spread the spicy mayo blend on the top and bottom of the bread. Layout the protein, then layer on the fresh vegetables, chilies, pickled vegetables, and herbs. Now you’re ready to eat!