Authentic Banh Mi recipe

by Lilian Nguyen
authentic banh mi recipe

If you search on Google the keywords “authentic banh mi recipe” or “Vietnamese sandwich”, you would be directed to hundreds of results on the first page. There will be tons of different recipes of how to make it. From simple to complex methods, you will be introduced to both authentic recipes and  its variations as well.

The recipe of “ Banh mi Vietnam” that I am going to show you below is one of the most authentic banh mi recipes – a unique combination of different flavours of banh mi which I grew up with during my time living in Saigon, Vietnam.

This recipe would include many steps, however, it is the first version of authentic banh mi that I’d like to share with you. In the later posts, I will show you the variations of banh mi Vietnam which are simpler and easier to make with ingredients that you can find in your local supermarkets.

In this recipe, I have made most ingredients in Vietnamese style so my banh mi  will taste like the authentic banh mi you have tried in Vietnam including the roasted pork, pate, pickles, Vietnamese mayonnaise sauce, and even the  Vietnamese baguette- the soul of Banh mi Vietnam. In this post you will see what makes banh mi a great combination of different ingredients and flavours and  why banh mi Vietnam has been consistently ranked as one of the world’s best sandwiches.


1. Ingredients


Prep Time: 30 mins | Cooking Time: 5 | Total Time: 35 | Servings: 4

(Cooking time does not include the time to make pate, roasted pork, and pork loaf)

authentic banh mi recipe
  • 4 loaves of Vietnamese baguette bread
  • 200gr sliced Vietnamese pork loaf (chả lụa), sliced
  • 80gr pâté 
  • 200gr roasted pork , sliced
  • 200gr smoked ham/ jambon, sliced

1.1. For the pickled carrot and daikon

Ratio: 2 water- 1 sugar-1 vinegar 

  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2  cup vinegar
  • 1/2 tsp salt
  • 100g carrot, grated
  • 100g daikon, grated

1.2. For the Vietnamese mayonnaise sauce

  • 1 egg yolk 
  • 100 ml cooking oil. (It’s perfect if you use the oil from frying shallots).
  • 2g salt
  • 5g sugar (or to taste)

1.3. For the main sauce

  • 5g shallots, sliced lengthwise
  • 1.5 tsp cooking oil
  • 1 tsp red pepper powder (optional)
  • 2 tsp soya sauce
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 3 tsp sugar
  • 30ml water
  • black pepper
  • 1/2 tsp cornstarch mixed with 2 tsp water

1.4. Garnish

garnish for banh mi recipe
  • 1 Cucumber, sliced lengthwise
  • Some green onions,  sliced lengthwise
  • Some fresh red chilli, sliced lengthwise
  • Some cilantro, whole leaves

2. Directions: 


2.1. How to make pickled carrot and daikon: 

Now let’s start with the pickles. I use a Vietnamese peeler to slice the carrots and daikon into thin pieces. Then cut them into long strips. Next, add sugar, salt, water, and vinegar to a separate bowl and stir until the sugar is completely dissolved. It’s easy to remember the ratio of the mixture: 1 sugar-1 vinegar- 2 water and some salt. Pour this mixture into the bowl of carrot and daikon, cover it with plastic wrap and let it sit for at least 30 mins before use. 

And this is the pickle that I made 30 minutes ago.

pickles banh mi recipe

2.2. How to make Vietnamese mayonnaise sauce:

Vietnamese sandwich is especially good when being served with mayonnaise sauce made in Vietnamese style. Please make sure all your ingredients are at room temperature. I use an electric hand mixer to beat the egg yolk at the medium speed for about 2 minutes, until it is thoroughly beaten. When the mixture is thicker, slowly add the oil one spoon at a time and beat the mixture for about 10 seconds before adding another spoon. Continue to beat until the mixture is smooth and creamy. 

When the emulsion starts to form, you can add the oil more quickly. However, at the beginning if you add  the oil too fast or beat at high speed, you will break your mayonnaise.​

Finally add the salt and sugar in then beat until it turns a light yellow colour resembles mayonnaise and until you achieve the right consistency.

2.3. How to make the main sauce:

The important part  that creates special flavour for Vietnamese sandwich that you can’t forget is the sauce. To make the sauce, first you mix the soy sauce, oyster sauce, sugar, and water in a bowl then stir well. In a small pan, heat the oil then add sliced shallots in. Stir it frequently until they turn golden brown. Take all the shallots out and add the pepper powder in, then stir it for a while to get the nice red colour. 

It’s optional to use the red pepper powder. It is not spicy but has a nice red color for the sauce.

Pour the soy sauce mixture in the pan then mix well. When it  comes to a boil, slowly add the cornstarch mixture in and stir until it is well combined and lightly thickened. To your taste, you may add more sugar or soy sauce to regulate its flavour. To adjust the thickness of the texture, you may reduce or increase the amount of water. Finally add the sesame oil, black pepper and fried shallots in then transfer it to a small bowl for later use.


3. Assembling:


And now everything is ready. Let’s assemble the sandwich!

Cut a slit lengthwise of your bread, making sure the cut doesn’t go all the way through. Next up, spread on some of the Vietnamese mayo and pate evenly across the bread. Then carefully place your meat slices one at a time into the banh mi. After that is your pickled daikon and carrots, then your vegetables. To finish it up, drizzle about a tablespoon of your sauce all across the banh mi and you’re done! 


DID YOU MAKE THIS RECIPE?
We really love to see it! Tag @nomvietnom on Instagram and hashtag it #nomvietnom

LIKE THE RECIPE AND WANT TO SEE MORE?  Follow us on Instagram, and Facebook


authentic banh mi recipe
If you search on Google the keywords “authentic banh mi recipe” or “Vietnamese sandwich”, you would be directed to hundreds of results… Street Food Authentic Banh Mi recipe European Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 4 loaves of Vietnamese baguette bread
  • 200gr sliced Vietnamese pork loaf (chả lụa), sliced
  • 80gr pâté 
  • 200gr roasted pork , sliced
  • 200gr smoked ham/ jambon, sliced

1.1. For the pickled carrot and daikon

Ratio: 2 water- 1 sugar-1 vinegar 

  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2  cup vinegar
  • 1/2 tsp salt
  • 100 gr carrot, grated
  • 100 gr daikon, grated

1.2. For the Vietnamese mayonnaise sauce

  • 1 egg yolk 
  • 100 ml cooking oil. (It's perfect if you use the oil from frying shallots).
  • 2g salt
  • 5gr sugar (or to taste)

1.3. For the main sauce

  • 5g shallot, sliced lengthwise
  • 1.5 tsp cooking oil
  • 1 tsp Korean red pepper powder (optional)
  • 2 tsp soya sauce
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 3 tsp sugar
  • 30ml water
  • black pepper
  • 1/2 tsp cornstarch mixed with 2 tsp water

1.4. Garnish

  • 1 Cucumber, sliced lengthwise
  • Some green onions,  sliced lengthwise
  • Some fresh red chilli, sliced lengthwise
  • Some cilantro, whole leaves

Instructions

2.1. How to make pickled carrot and daikon: 

  • Mix  sugar, salt, water and vinegar in a bowl and stir until completely dissolved
  • Pour the mixture into the carrot and daikon then leave it for 30 minutes before use,  stirring occasionally. You can store the pickles in a clean airtight jar and keep it in the fridge for 2 weeks.

2.2. How to make Vietnamese mayonnaise sauce:

  • Before you start, make sure all your ingredients are at to room temperature 
  • Use an electric hand mixer, beat the egg yolk at the low speed until it is thoroughly beaten for about 2 minutes. 
  • Very slowly add in the oil one spoon at a time and beat the mixture for about 30 seconds before adding another spoon of oil. Beat until the mixture is smooth and creamy. 
  • When the emulsion starts to form, you can add the oil more quickly. If you add  the oil too fast or beat at high speed, you will break your mayonnaise.​
  • Add the salt and sugar in then beat until it turns a light yellow colour resembles mayonnaise and you achieve the right consistency.

2.3. How to make the main sauce:

  • Mix the soy sauce, oyster sauce, sugar, and water in a bowl.
  • In a small pan, heat the oil then add sliced shallots in. Stir it frequently until they turn golden brown. Take all the shallots out and add in the pepper powder, then stir it for a while to get the nice red colour. Note: Korean red pepper powder is used to your taste. It is not spicy but it has a nice red colour.
  • Pour the soy sauce mixture in the pan then mix well. When it  comes to a boil, slowly add the cornstarch mixture in and stir until it is well combined and lightly thickened. To your taste, you may add more sugar or soy sauce to regulate its flavor. To adjust the thickness of the texture, you may reduce or increase water.
  • Finish with adding the sesame oil, black pepper and fried shallots in and leave the sauce aside to cool.

2.4. How to assemble

  • Cut the bread lengthwise
  • Spread the mayonnaise and pâté on one side of the bread. 
  • Place some slices of pork loaf (chả lụa), roasted pork and then ham in the middle.
  • Fill with cucumber, pickles, green onions, cilantro and fresh chilli on the meat.
  • Finally, drizzle a bit of the main sauce on everything after you’ve assembled all your vegetables and meat, to enhance the flavour of the banh mi even more. 

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Show Buttons
Hide Buttons