vietnamesesandwichporkstreet-foodbeginnerquick-mealclassic

Bánh mì

Name: Bánh mì
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 80 g daikon, julienned; 80 g carrot, julienned; 60 ml rice vinegar; 60 ml water; 12 g sugar; 2 g salt; 160 g Vietnamese baguettes or 1 small baguette, split into 2 portions; 120 g roast pork belly, thinly sliced; 50 g pork liver pâté; 30 g mayonnaise; 80 g cucumber, cut into thin batons; 10 g fresh coriander; 8 g red chilli, thinly sliced; 10 ml light soy sauce; 6 ml Maggi seasoning or light soy sauce

This bánh mì is a perfect balance of crisp bread, rich pâté, savoury pork belly, cool cucumber, and sharp quick pickles. Fresh coriander and chilli bring brightness and heat, making each bite crunchy, juicy, and deeply satisfying.

15 min

2 servings

537 kcal

Vietnamese

Ingredients

Đồ chua

80 gdaikon, julienned
80 gcarrot, julienned
60 mlrice vinegar
60 mlwater
12 gsugar
2 gsalt

Nhân bánh

160 gVietnamese baguettes or 1 small baguette, split into 2 portions
120 groast pork belly, thinly sliced
50 gpork liver pâté
30 gmayonnaise
80 gcucumber, cut into thin batons
10 gfresh coriander
8 gred chilli, thinly sliced
10 mllight soy sauce
6 mlMaggi seasoning or light soy sauce

Instructions

1
Make the quick pickles: in a small bowl, stir the rice vinegar, water, sugar, and salt until the sugar dissolves. Add the daikon and carrot, toss well, and let them sit while you prepare the rest; even 10 minutes gives a bright, crunchy pickle.
2
Warm a skillet over medium heat. Add the sliced roast pork belly and cook for 2-3 minutes, turning once, just until heated through and lightly browned at the edges. Splash in the light soy sauce at the end and toss briefly so the meat is glossy but not salty-wet.
3
Split the baguettes if needed and toast them briefly in a hot oven, air fryer, or dry pan for 2-3 minutes until the crust is crisp and the inside is warm. A crisp shell with a still-soft interior is ideal for an authentic texture.
4
Spread the cut sides of the warm bread with the pork liver pâté and mayonnaise. Season lightly with the Maggi seasoning or a few drops of soy sauce so the bread is savoury but not soggy.
5
Drain the quick pickles well. Fill each baguette with the warm pork belly, cucumber batons, pickled daikon and carrot, coriander, and sliced chilli. Pack the filling in firmly so every bite gets a little of everything.
6
Serve immediately while the bread is still crisp and the pork is warm. If desired, cut each sandwich in half for easier eating.

Nutrition per serving

537 kcal

Calories

22g

Protein

42g

Carbs

30g

Fat

Fiber

Notes

•For a true 15-minute beginner version, use good-quality cooked roast pork belly from the deli or leftovers rather than starting from raw pork.
•If Vietnamese baguettes are unavailable, choose the lightest-crusted baguette you can find; overly dense bread makes the sandwich less authentic.
•Adjust the chilli to taste. Traditional bánh mì often has a noticeable heat, but it should not overpower the herbs and pickles.
•A few drops of Maggi seasoning add a classic street-stall flavour, but light soy sauce works if that is what you have.

Background

Bánh mì developed in Vietnam during the French colonial period, when baguettes and pâté were adapted to local tastes and ingredients. Over time, Vietnamese cooks transformed the sandwich with pickled vegetables, fresh herbs, chillies, and savoury meats into a distinct national staple. Today it is one of Vietnam’s most iconic street foods.

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