Vietnamese Baguette -Banh Mi

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I love this sandwich. Love it. And I hope you will too. I’ve made it about 6 times now, and it’s always a crowd pleaser.

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I am slightly addicted to an Australian cooking show, called My Kitchen Rules. They never seem to refer to a recipe and they cook everything you can imagine. They are constantly tasting their food and making adjustments. It kind of made me think about the way I cook, and helped me get a little more adventurous, combining recipes, and experimenting more and more. I’d heard of this sandwich before, but never had it, but I knew from all of the ingredients that it would be yummy. I really like Vietnamese food, and so I experimented with a few different recipes and versions, to come up with this one.

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Vietnamese Baguette -Banh Mi


    Vietnamese Grilled Pork
  • 500 g pork shoulder, thinly sliced
  • 2 tbsp sugar
  • 1 tbsp honey
  • 4 tbsp fish sauce
  • 3 cloves of garlic, minced
  • 2 tbsp lemongrass, finely chopped
  • 1 tsp ground pepper
  • 2 tbsp sesame oil
  • Pickled Daikon and Carrot
  • 3/4 cup white sugar
  • 3/4 cup white vinegar
  • 2 cups daikon (Chinese radish) -cut into matchstick size pieces
  • 2 cups carrot -cut into matchstick size pieces
  • Spicy Lime Mayonnaise
  • 1/4 cup favorite mayo
  • juice of one lime
  • Sriracha hot sauce -to taste, 1-2 tsp.
  • To Make the Sandwich
  • French Baguette
  • Chicken Liver Pate
  • English Cucumber, sliced
  • Fresh Cilantro
  • Picked Daikon and Carrot
  • Grilled Vietnamese Pork


    Vietnamese Grilled Pork
  1. Combine al the ingredients to make a marinade for the pork, and let sit several hours int he fridge, or over night.
  2. To cook, remove from the marinade, and grill on the bbq until done.
  3. Pickled Daikon and Carrot
  4. Combine sugar and vinegar and stir until the sugar is completely dissolved. Add carrots and daikon and let sit for several hours or overnight.
  5. Spicy Lime Mayonnaise
  6. To make the mayo, combine all the ingredients.
  7. To Make the Sandwich
  8. Slice baguette in half and spread one side with pate, and the other with spicy lime mayo. Add the grilled pork, cucumber slices, cilantro and picked daikon and carrots. Enjoy!

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I served this sandwich on the weekend at a summer get-together with some old friends in the back yard -I’ll be sharing the rest of the menu and the pretty summer decor tomorrow on the blog. This sandwich really is perfect for summer entertaining. The pork is done on the bbq and the pickle can be made the day before so all you need to do the day of is assemble. It’s something different and really fresh. I hope you love it too!

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With a yummy Vietnamese Baguette, life really is a party!

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