Bánh Mì is one of the ultimate street foods from Vietnam. It has French and Vietnamese influences and is essentially a sandwich packed with savory meats and pickled veggies. A classic Bánh Mi sandwich is the kind of meal that turns an ordinary lunch into something special, bursting with bold flavors and vibrant textures. The balance of spicy, salty, sweet, and savory in every bite makes this sandwich irresistible! Whether you love pork belly, chicken banh mi, or want to go vegan with crispy tofu, there’s something about banh mi sandwiches that just works. The crunch from the pickled veggies and the brightness of cilantro leaves really elevate the whole experience. And let’s not forget the spicy mayo—it’s a sandwich lover’s dream and an absolute game changer! For even more bold, Asian flavors, check out my favorite recipes for Thai Chicken Pizza, Coconut Curry Meatballs, Asian Lettuce Cups, Easy Chicken Fried Rice, and Slow Cooker Asian Pulled Pork Sliders!
Why We Love This Recipe
The combination of crunchy pickled veggies, savory meats, and soft, crusty bread creates the ultimate texture and flavor explosion with every bite. It’s incredibly versatile—you can swap in different proteins, sauces, and veggies to suit your taste or whatever you have in your fridge. Banh mi is quick to make, especially when you prep the pickled vegetables ahead of time. It’s a perfect option for busy weeknights or when you’re craving something delicious but don’t want to spend much time in the kitchen.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Ground Pork or Chicken – The base for juicy, flavorful meatballs. Fresh Cilantro – Adds a pop of freshness that balances the richness of the meat. Basil – Another herb option for an extra fragrant touch. Garlic – A must for savory depth and aroma in the meatballs. Green Onions – Adds sharp, fresh flavor to both the meatballs and the sauce. Fish Sauce – Brings that classic Vietnamese umami flavor to the meatballs. Sriracha or Sweet Thai Chili Sauce – Adds a spicy, slightly sweet kick to the sauce and meatballs. Cornstarch – Helps bind the meatballs for the perfect texture. Granulated Sugar – Balances out the tangy and spicy elements in both the pickled veggies and the meatballs. Kosher Salt – Essential for seasoning both the meatballs and the pickled veggies. Black Pepper – A simple but key ingredient to round out the flavors in the meatballs. Mayonnaise or Plain Greek Yogurt – Forms the creamy base for the sauce that adds richness to the sandwich. Lime Juice – Adds a bright, tangy kick to the sauce for balance. Carrots – Pickled for a crunchy, tangy bite that brings freshness to every bite. Daikon – A traditional pickled vegetable in banh mi that adds a crisp, slightly sweet flavor. Jalapeño – Thinly sliced for a touch of heat in the sandwich. Rice Vinegar – The base for pickling the veggies, adding that signature tang. Water – Helps balance the pickling brine for the veggies. Sesame Oil – Adds a subtle nutty flavor to the pickled vegetables. Crusty Baguette or Rolls – The bread that holds everything together, crispy on the outside and soft on the inside. English Cucumber – Thinly sliced for a refreshing crunch.
How to Make Banh Mi
Tips for Success
For the crispiest bread, warm your baguettes in the oven for a few minutes before assembling. That crispy crust makes all the difference! Don’t skimp on the pickled veggies! They’re what give the sandwich that bright, tangy crunch that pairs so well with the rich meatballs. Let the meatballs cool for a couple of minutes before adding them to the sandwich. This helps keep the bread from getting soggy and allows the flavors to settle. Fresh herbs like cilantro are key—don’t leave them out! They add a burst of freshness that ties everything together.
Substitutions and Variations
If you don’t have daikon, try using radishes or extra cucumber slices in your pickled veggies. They still give that crunchy, tangy bite. Want a spicier kick? Add more sriracha or even a dollop of gochujang aioli for an extra hit of heat. No fish sauce? You can use soy sauce or maggi seasoning as a quick substitute in the meatballs. For a different protein, try thinly sliced, pan-seared chicken breast or pork tenderloin instead of meatballs.
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