Vietnamese
Bánh Mì
Asian Crispy Meat Sandwich with Tangy Pickled Vegetables
Bánh mì refers to the iconic Vietnamese baguette, a lasting culinary influence from the French colonial period. The word “thịt” means meat, a common filling in this beloved sandwich.
Our spice blend features authentic Vietnamese cinnamon, known for its unique balance of sweetness and a hint of spice, adding an extra layer of warmth and complexity to the flavors.
Bánh Mì Spice Blend
Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves.
Alternative Ingredients
- Substitute pork with chicken, turkey, or tofu.
- Substitute daikon with radish or turnip.
- Substitute daikon and carrots with coleslaw.
Variations
Explore the recipes for the following dish variations as you scroll down:
- Bánh mì thit xá xíu with BBQ meat
- Bánh mì thit xíu mai with meatbals
- Bánh mì thit – tofu
Crispy Baguette
The sandwich is made with a crispy, airy French-style baguette introduced during colonial times. Unlike traditional French baguettes, bánh mì bread is often lighter and less dense, incorporating rice flour for a delicate crunch.
Balancing all the Flavors
Bánh mì combines a mix of savory, sweet, tangy, and spicy flavors. It typically includes
- Pickled vegetables (carrots, daikon radish)
- Fresh herbs like cilantro
- Cucumber slices
- Chili peppers for heat
- Mayonnaise or butter for creaminess
Vietnamese Bánh Mì - Tofu
Bánh Mì Thịt, a delicious Vietnamese sandwich, traditionally features a combination of succulent meat, pickled vegetables, fresh herbs, and a crusty baguette. In this vegan version, the meat is substituted with tofu to create a plant-based delight. The dish offers a fantastic blend of textures and flavors.
Ingredients
Pickled Topping
- 1/2 lb daikon or cucumber and carrots mix 70:30, grated
- 1 tbsp lemon juice
- 1 tbsp tamari [1] or fish sauce to taste
Spread
- 1/2 cup mayonnaise [2]
- 1 tsp lemon juice
- chili sauce (optional) to taste
Tofu
- 1 block extra-firm tofu 14-16 oz
- 2 cloves garlic grated or pressed
- 2 tbsp tamari [1]
- 1 tbsp rice vinegar or (cooking) wine
- 1 tbsp (agave) syrup or honey or (brown) sugar
- 1 tbsp starch corn starch or arrowroot
- 1 tsp fish sauce (optional)
- oil
Choose One
- 1-2 baguette authentic
- any type of bun or bread
- cooked rice or quinoa
Optional Toppings
- some sprigs cilantro
- jalapenos
Culinary Spice Kit
- Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves
Instructions
Pickle the Vegetables
- In a BOWL, mix lime juice and tamari.
- Add vegetables. Mix well.
- Let it sit for 15 minutes.
Spread
- In a BOWL, mix mayonnaise with lemon juice and (optional) chili sauce.
Press the Tofu
- Place the tofu in a press [3] and keep it in the fridge for 1-2 hours. Drain.
- Cut the tofu into 8-10 slices about 1/2-inch thick.
Marinate the Tofu
- In a BOWL, mix garlic, tamari, vinegar, syrup, and starch.
- Optionally, add fish sauce to taste
- Stir in Banh Mi Spices.
- Place tofu slices on a large PLATE. Pour marinade over it.
- Let sit for 10 minutes, turning halfway.
Fry the Tofu
- In a PAN, heat 2 tbsp oil over high heat.
- Fry tofu slices in one layer until brown on both sides.
- Repeat with any remaining slices.
Assemble your Banh mi thit
- Spread mayonnaise on one half of the baguette.
- Place fried tofu in the baguette.
- Top the baguette with the pickles, and, optionally, cilantro leaves and/or sliced jalapenos.
- Enjoy!
Notes
[1] Substitute with soy sauce or see more substitutes in our blog.
[2] Substitute mayonnaise with yogurt.
[3] We recommend tofu press on Amazon. This is not an affiliate link, which means that we don't get paid if you buy it. We just use it for years now and it works perfectly.
Alternatively, place the tofu in a strainer that sits in a container. Cover with a plate and put some weight on top.
Vietnamese Banh Mi Thit Xá Xíu
Bold, vibrant flavors come together in this Vietnamese street food classic, offering a satisfying mix of textures. The rich char siu pork pairs beautifully with the light crunch of cucumber and the zing of pickled daikon and carrots.
Ingredients
- 1 lb pork boneless (cutlet or belly)
- 1 lb daikon and carrots mix 70:30
- 2-4 Persian cucumber
- 1-2 baguette
- 4 cloves garlic grated
- 4 tbsp tamari or soy sauce
- 2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
- 4-6 tbsp agave syrup or honey or sugar
- 2-8 tbsp rice wine vinegar or white vinegar
- oil
Optional
- 1 tsp sesame oil
- 1 tsp fish sauce or 1 tbsp anchovy paste
- mayonnaise
- some sprigs cilantro
- jalapenos
Culinary Spice Kit
- Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves
Instructions
Marinade
- Cut meat in 1-inch cubes.
- In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
- Optional use sesame oil and fish sauce.
- Stir in Banh Mi Spices.
- Add meat. Mix well.
- Let rest in the fridge for 2-24 hours. Stir halfway.
Pickles
- Cut daikon and carrots into thin match-like strips or grate them.
- In a BOWL, add 1 cup water.
- Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
- Let rest in fridge 2-24 hours.
Grill
- Preheat OVEN to 390°F.
- Place meat on a baking sheet with parchment paper.
- Bake 30 minutes.
- Turn halfway and brush meat with the marinade.
Cut
- Cut cucumber in strips.
- Cut meat thinly.
Assemble your Banh mi thit
- Place meat in your baguette.
- Add cucumber and pickles.
Optional
- Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
- Enjoy!
Vietnamese Bánh Mì Xíu Mại
Bánh Mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. This recipe is a simplified version for Bánh mì Xíu Mại with meatballs. The spice blend includes rare Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.
Ingredients
For the meatballs
- 1 lb ground meat (pork veal, or poultry)
- 1/2 lb jicama grated
- 3 tomato/es chopped
- 1 small onion finely chopped
- 3 cloves garlic chopped
- sesame oil
- 2 tbsp tapioca starch
For the sauce
- 1 large onion chopped
- tomato paste
- coconut or palm oil
For the pickles
- 1 lb daikon and carrots mix 70:30
- agave syrup or honey or sugar
- rice wine vinegar or white vinegar
For serving
- 2-4 Persian cucumber cut in thin strips
- 1-2 baguette
Optional
- tamari or soy sauce
- fish sauce
- mayonnaise
- some sprigs cilantro
- jalapenos sliced
Culinary Spice Kit
- Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves
Instructions
Cook jicama
- In a small POT, bring water to boil and cook jicama for 5 minutes. Drain and set aside to cool.
Pickles
- Cut daikon and carrots into thin match-like strips or grate them.
- Keep 2 tbsp cooked jicama aside and add remaining jicama to the daikon and carrots.
- In a BOWL, add 1 cup water.
- Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
- Let rest in fridge 1-24 hours.
Fry garlic and onions
- In a PAN, heat 1 tbsp sesame oil over medium heat. Add garlic and onions. Fry over medium-low heat until the onions turn brown. Take them out and set aside to cool.
Prepare meatballs
- In a BOWL, mix ground meat, 2 tbsp jicama, fried garlic and onions, tapioca starch, and salt to taste. Mix well.
- Form meatballs. Use about 1 tbsp of the meat mixture for each meatball.
Steam meatballs
- In a large POT, place a deep soup plate. Fill water around the plate up to half of the height of the plate. Place meatballs in the plate. Cover POT. Heat water and steam meatballs for 15 minutes.
Sauce
- In a PAN, heat 1 tbsp coconut oil. Add onions and Banh Mi Spices. Mix well.
- Fry onions until they turn translucent.
- Add tomatoes and salt to taste. Cook over slow heat for 10 minutes.
- Add 1 cup of water and stir in 1-2 tbsp tomato paste.
- Season with tamari and fish sauce to taste.
- Add steamed meatballs and the liquid from its plate.
- Mix well and let cook over low heat for 5 minutes, stirring in between.
Assemble your Banh mi thit
- Place meat in your baguette.
- Add cucumber and pickles.
- Spread mayonnaise on one half of the baguette (optional).
- Top with cilantro leaves and/or sliced jalapenos (optional).
- Enjoy!