The Ultimate 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)

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

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.

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!

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Lilian Nguyen 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: 30M Cooking Time: 5M 5M

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 15 voted )