vietnamesebanh-misandwichpork-patestreet-foodbeginnerquick-pickle

Banh Mi Thit

Name: Banh Mi Thit
Prep time: 10 min
Cook time: 3 min
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 120 g daikon, julienned; 80 g carrot, julienned; 60 ml rice vinegar; 60 ml warm water; 12 g sugar; 2 g fine salt; 80 g Vietnamese-style pork pate; 30 g mayonnaise; 80 g cucumber, cut into thin batons; 12 g fresh coriander; 1 small (about 8 g) red chili, thinly sliced; 10 ml light soy sauce; 2 (about 90 g each) small Vietnamese baguettes

Banh Mi Thit is a crisp, light baguette layered with rich pork pate, creamy mayonnaise, crunchy cucumber, sharp pickled daikon and carrot, fresh coriander, and a little chili heat. The result is a sandwich that is savory, bright, crunchy, and deeply satisfying despite its simple ingredients.

15 min

2 servings

470 kcal

Vietnamese

Ingredients

Quick pickle

120 gdaikon, julienned
80 gcarrot, julienned
60 mlrice vinegar
60 mlwarm water
12 gsugar
2 gfine salt

Sandwich filling

80 gVietnamese-style pork pate
30 gmayonnaise
80 gcucumber, cut into thin batons
12 gfresh coriander
1 small (about 8 g)red chili, thinly sliced
10 mllight soy sauce

Bread

2 (about 90 g each)small Vietnamese baguettes

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

470 kcal

Calories

14g

Protein

52g

Carbs

22g

Fat

Fiber

Notes

•For a more authentic flavor, use a light, airy baguette with a thin crust rather than a dense European-style loaf.
•If you can find Vietnamese pork pate with liver, it gives the sandwich its classic savory depth.
•The pickle can be made a day ahead and kept chilled; this shortens assembly time even more.
•Adjust the chili to taste or omit it for a milder beginner-friendly version.

Background

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.

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