Banh Mi Thit

Nutrition · per serving

Steps

1. 1

   Make the quick pickle first so it can soften while you prepare the bread and fillings. In a bowl, dissolve the sugar and salt in the warm water, then stir in the rice vinegar. Add the julienned daikon and carrot, toss well, and let stand for 10 minutes. The vegetables should lose their raw stiffness but still stay crisp.

   120 g daikon, julienned80 g carrot, julienned60 ml rice vinegar60 ml warm water12 g sugar2 g fine salt
2. 2

   Split the baguettes lengthwise, leaving one side attached if possible. If you like a crisper banh mi, toast them cut-side up for 2 to 3 minutes in a hot oven, air fryer, or dry pan just until the crust is crisp and the inside is lightly warm, not hard.

   2 (about 90 g each) small Vietnamese baguettes
3. 3

   Spread the cut sides of each baguette with mayonnaise, then smear the pork pate evenly over one side. A thin, even layer gives the best balance and keeps the sandwich from feeling heavy.

   30 g mayonnaise80 g Vietnamese-style pork pate2 (about 90 g each) small Vietnamese baguettes
4. 4

   Drain the quick-pickled daikon and carrot lightly so the bread does not become soggy. Layer the cucumber into the baguettes, add the pickled vegetables, then tuck in the coriander and sliced chili. Sprinkle or drizzle the soy sauce lightly over the filling rather than onto the bread for better texture.

   120 g daikon, julienned80 g carrot, julienned80 g cucumber, cut into thin batons12 g fresh coriander1 small (about 8 g) red chili, thinly sliced10 ml light soy sauce2 (about 90 g each) small Vietnamese baguettes
5. 5

   Close the sandwiches gently, press very lightly to compact the filling, and serve immediately. For easier eating, cut each banh mi in half on the diagonal.

   2 (about 90 g each) small Vietnamese baguettes

Origin & History

Banh mi developed in Vietnam during the French colonial period, when baguettes were adapted to local tastes and ingredients. Over time, Vietnamese cooks transformed the sandwich with pate, pickles, herbs, chili, and savory meats into a distinct national street food. Banh mi thit is one of the classic everyday versions found across the country.