published Sep 20, 2024 There are a few uncommon ingredients in this banh mi sandwich recipe that I really recommend you try. The first is Maggi, a liquid seasoning I fell in love with while cooking with a friend’s mother during a visit to Cairo. It’s a rich, savory seasoning made from vegetable protein that’s used in a lot of European and Asian cooking. It reminds me of a cross between soy sauce and Worcestershire sauce. You can find it these days in some markets, but definitely in any Asian market. The second is Vietnamese pickled carrots and daikon. Sweeter than your average pickle, they’re surprisingly easy to make at home in 30 minutes. Third is Vietnamese mayo, which is the yellow sauce you usually see slathered on a banh mi sandwich. In fact, I’d say no banh mi is complete without it. I have recipes for both here on the site. Craving something fresh after your banh mi? Check out my Vietnamese spring rolls! Dipped in nuoc cham fish sauce, they’re an amazing appetizer or light snack to share with friends.
Recommended Tools
Sharp Knife – We’re slicing a lot of vegetables here, so make it an easier job with a good, sharp knife. Serrated Knife – For slicing the baguette in half.
Storing
A banh mi sandwich will keep for up to 4 days in the fridge. However, with all of the fresh vegetables, meat paté, and sauce on the bread, it’s going to get soggy and limp faster than that. So, I made a few taste tests to replicate here at home when I got back and here are my preferences… First I would choose a French baguette and make sure its crusty on the outside (you can always toast in the oven for a few). Often times I’ve found the inside is too dense, so go for one that is light if you can. After the baker. Sadly Hoagie rolls are too dense. Surprisingly I found (at least around me here in Portland) Mexican bolillo rolls from my local market’s bakery were that crusty-on-the-outside, fluffy-light-on-the-inside rolls worked well, too. These would be my second choice. I made mine using a paté with roast pork and chicken thinly sliced. Feel free to experiment with these different meats for your banh mi.
Bread Rolls – A Vietnamese banh mi sandwich is traditionally served on a baguette. Be sure to refer to my tips on what kind of bread I like to use above. Meat – This banh mi recipe uses both chicken and paté with roast pork to make a filling, savory sandwich. Pork or Chicken Paté – Any brand is suitable as long as it’s a smooth, spreadable paté. Remember that Three Little Pigs™ Trois Petis Cochons Pork & Chicken Liver Mousse is my go-to! Vietnamese Mayo – A very rich, creamy, golden mayonnaise that is essential for a traditional banh mi sandwich recipe. Luckily, it’s very easy to make at home. Maggi Seasoning – Maggi is like a stronger-tasting, concentrated Worcestershire or soy sauce. If you need a substitute, dark soy sauce is a good choice. Cucumbers – Persian, Japanese, or English cucumbers are preferred as they have fewer seeds and more flesh. Chiles – I’m using both jalapenos and Anaheim chiles in this recipe, but feel free to sub in your favorite spicy pepper for more heat as desired. Vietnamese Pickled Carrots and Daikon – These sweet, tangy pickles are ever-present in Vietnamese cuisine. Fresh Cilantro – Substitute with chives, dill, or Thai basil if you’re one of the unlucky folks with the gene that makes cilantro taste like soap.
Instead, I would suggest that you store the individual toppings separately and assemble your banh mi fresh. Love this recipe? Share it with the world on Pinterest.
