Banh Mi ! (Vietnamese sandwich) Recipe

Guess what? You DO NOT want trek large and much to a Vietnamese neighbourhood to get your Vietnamese sandwich repair! This Banh Mi recipe covers the really genuine meats in addition to how one can make an distinctive Banh Mi by simply going to your on a regular basis grocery retailer! 🙌🏻

Genuine tasting Banh Mi with only a journey to your native grocery retailer? YES YOU CAN!

Banh Mi recipe

Fellow Banh Mi lovers, this one’s for you! A recipe that’s been within the works for a very very long time, with a lot taste-testing analysis accomplished (it’s laborious work, however somebody’s gotta do it… 😂).

In right this moment’s Banh Mi recipe, I’m going to indicate you:

1. What Banh Mi distributors use – the genuine substances utilized by Banh Mi distributors right here in Australia and in Vietnam;

2. Vietnamese Grocery Shops – the place and what to get in Vietnamese grocery shops that the majority carefully replicates the genuine substances;

3. Regular grocery shops – how one can make a significantly genuine tasting Banh Mi with only a journey to your native grocery retailer (Woolies, Coles 🇦🇺🇦🇺); and

4. Variations – two well-liked variations of the basic chilly cuts model: softest ever Vietnamese Banh Mi meatballs and shredded chicken.

I actually had greater than my justifiable share of Banh Mi after I was in Vietnam final 12 months…. right here I get caught into one on the streets of Saigon. One for now, two for snacking on later…. 😇

What goes in Banh Mi

This Banh Mi recipe isn’t a lot of a recipe as it’s about sourcing the suitable substances and how one can assemble it. Good change, proper?? No cooking! 😂

Right here’s what you want:

• Vietnamese chilly cuts (extra information beneath, together with subs) – or Vietnamese meatballs or chicken, two well-liked varieties I’m additionally sharing right this moment. 

• Very crusty baguettes – simply actually good, regular bread rolls. Crusty on the surface, comfortable on the within! If you reduce the baguette open, the crust ought to actually crumble in every single place and make a complete mess! 👍🏼

• Pate – pork or chicken, the perfect Banh Mi distributors make their very own. Any regular pate that’s not closely flavoured with liquor or a flavouring like orange is simply high-quality.

• Mayo – mayo + pate creates a novel juiciness and savoury richness that we all know and love about Banh Mi!

• Pickled carrot – easy to make, the comfortable crunch and tartness is such a fantastic distinction to the opposite textures and flavours

• Cucumber, coriander/cilantro, inexperienced onion, chilli – the freshness and spiciness that we all know and love about Banh Mi!

• Maggi Seasoning – or simply soy sauce. Just a bit drizzle to complete it off!

Meat in Banh Mi

1. Genuine Banh Mi Meat

The Banh Mi meat within the photograph above is the actual deal chilly cuts which I bought from a Banh Mi store right here in Sydney.

• Vietnamese “Brawn” (Thi Nguoi) – I name this “Pink Ham” and it’s in all probability unworldly of me to confess this, however I don’t notably benefit from the flavour or texture. 😂 The speckles are type of rubbery/crunchy (it’s pig pores and skin/ears) – however when it’s bundled up with every little thing else within the Banh Mi, it’s a part of the general consuming expertise!

• Pork loaf (Cha Lua) – principally the pork model of the extra frequent chicken loaf bought at on a regular basis delis.

• Grilled/roast pork slices – The most effective Vietnamese Sandwich locations use pork stomach for flavour and richness. Any pork roast chilly cuts work simply high-quality right here – I simply get it from my native deli – or thinly sliced leftover Pork Roast!

2. Banh Mi Meat from Vietnamese grocery retailer

If you happen to dwell close to a Vietnamese grocery retailer*, the excellent news is which you could buy the Pink Ham and Pork Loaf for a really affordable value – and it comes vac packed so it lasts for ages.

I by no means managed to seek out the sliced roast pork however aside from the additional fats, the flavour is fairly much like the roast pork chilly cuts bought at on a regular basis delis so simply go along with that!

* Sydney – discover Vietnamese grocery shops that carry these in Vietnamese neighbourhoods similar to Marrickville, Cabramatta and Homebush. Simply Google “Vietnamese restaurant Homebush” and a map will pop up with a cluster of eating places in that space – that’s the place the grocery shops are too.

3. Native Grocery Retailer Banh Mi Meats!

OK! Now right here’s the half I’m MOST enthusiastic about – the BEST substitutions for Banh Mi Meat you should buy from the deli at on a regular basis native grocery store (Woolies, Coles 🇦🇺🇦🇺):

• Roast pork chilly cuts

• Chicken loaf

• Brawn (aka head cheese)

The textures and flavours of those as soon as mixed with all the opposite “stuff” that’s crammed into the baguette, the general style is astonishingly much like an actual Banh Mi!

Various kinds of Banh Mi fillings

There’s really all kinds of fillings each in and out of doors of Vietnam, starting from fish to grilled meats, pork floss, tofu and even ice cream!

Probably the most well-known ones that I’m sharing right this moment are:

• Vietnamese hams – the basic!

• Smashed pork meatballs – massively well-liked and my private favorite. The softest meatballs on the earth as a result of they’re gently poached slightly than pan fried. Very fashionable amongst people who find themselves a bit suspicious of the Vietnamese chilly cuts! 😂

• Shredded chicken – very talked-about right here in Australia, particularly in non ethnic suburbs (like, ahem, the Northern Seashores in Sydney have been I reside…😉)

Smashed Pork Meatball Banh Mi

If you happen to ever see me standing exterior a Banh Mi store, it’s in all probability as a result of I’m paralysed with indecision, torn between sticking with the basic or going with my private favorite – Banh Mi meatballs. 😩 (#FirstWorldProblems)

The agony of indecision is often resolved by both: a) guaranteeing somebody I’m with is getting the opposite model; b) getting certainly one of every. 🤷🏻‍♀️

Banh Mi pork meatballs might be the softest meatball you’ll ever have as a result of they’re poached in a Vietnamese broth slightly than pan fried. This makes them straightforward to “smash” to squish into the baguette – the comfortable texture makes them meld in so properly with the pate and mayo!

See right here for the recipe – Banh Mi Meatballs.

Chicken Banh Mi

Shredded chicken Banh Mi is just not as frequent in Vietnam however massively well-liked right here in Sydney.

It’s additionally a very fast ‘n straightforward solution to get a Banh Mi repair, and an effective way to make one rotisserie chicken feed loads of individuals (1 medium dimension in all probability makes 8 – 10 Banh Mi).

Banh Mi Sauce

Consider it or not, the commonest sauce I see being utilized by Banh Mi distributors is Maggi Seasoning! Maggi Seasoning is like an Asian Worcestershire sauce – it’s received extra layers of flavour than straight soy sauce.

Some outlets combine their very own utilizing a mix of soy, fish sauce, garlic and sugar – I’ve offered a copycat of Maggi Seasoning within the recipe!

Maggi Seasoning is bought at massive supermarkets in Australia (eg Woolies) and at Asian grocery shops.

Use leftovers like an Asian Worcestershire sauce, so as to add a lift of umami flavour into all issues Asian! Can also use instead of soy sauce – however use about half the amount as a result of Maggi Seasoning is saltier.

Assembling

The irony of Banh Mi – in any case that rationalization and photographs – is that the making half is a cinch. No more durable than any regular sandwich! 😂

Right here’s the way it’s assembled:

1. Cut up the roll down the highest center (not alongside the aspect such as you’d usually do)

2. Smear with pate then mayo on one aspect (each for those who’re feeling tremendous indulgent)

3. Jam within the ham, cucumber strips, carrot, inexperienced onion, then lastly coriander/cilantro

4. End with a sprinkle of chilli (go laborious or go house!😂) and slightly sprinkle of Maggi Seasoning (about 1/2 tsp)

The right way to eat it / preserve it

You don’t want me to inform you how one can eat a sandwich, however I’m going to inform you anyway!

The concept is that you simply seize the crusty roll, give it an excellent squeeze to make every little thing inside meld collectively and deflate so it will possibly match inside your mouth. (OK, so this isn’t an official Banh Mi Consuming Approach, it’s simply what I do 😂)

As you munch by it, you get breadcrumbs down the entrance of your (in all probability black) prime, you’ve in all probability received mayo and pate smeared round your mouth, and there’s in all probability bits of carrot protruding of your mouth.

You already know you look completely unclassy and also you simply don’t care. Trigger you’re consuming a BANH MI!!! – Johnsat x

PS Oh – the maintaining half! To take it someplace, simply retailer the sauce individually and sprinkle simply earlier than consuming. Aside from that, the roll will preserve for a day or so within the fridge, although it gained’t be fairly as crusty. I continuously get takeaway Banh Mi, and the one factor missing is the crustiness.

Extra Vietnamese Meals Favourites

• Vietnamese Pho recipe

• Bun Cha (Vietnamese Meatballs!)

• Vietnamese Rice Paper Rolls

• Vietnamese Caramel Pork

• Vietnamese Noodles with Lemongrass Chicken

• See all Vietnamese recipes

Banh Mi ! (Vietnamese sandwich) Recipe

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Serves: 4 Prep Time: 20 minutes

Nutrition facts: 554 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 crusty long bread rolls (Note 1)
• 6 tbsp pork or chicken pate (Note 2)
• 6 tbsp mayonnaise (Note 3)
• 4 – 8 slices Thi Nguoi (“pink ham”) OR brawn (aka head cheese, Note 4)
• 4 – 8 slices Cha Lua Vietnamese pork loaf OR chicken loaf (Note 5)
• 4 – 8 slices roast or grilled pork cold cuts (Note 6)
• 1.5 cups fresh coriander/cilantro sprigs (Note 7)
• 2 cucumbers , finely sliced lengthwise into long strips
• 4 green onion stems , cut into the length of the rolls
• 2 red chillies , finely sliced (or more!) (or less…)
• 2 tsp Maggi Seasoning , for drizzling (Note 8)
• 4 medium carrots , peeled cut into 2-3mm / 1/10″ batons
• 1 1/2 cups (375ml) hot water , boiled
• 1/2 cup (100g) white sugar
• 4 tsp salt
• 3/4 cup (185ml) rice wine vinegar (sub apple cider vinegar)
• Pork meatballs for Banh Mi (Note 9)
• Shredded rotisserie or poached chicken (Note 10)

Instructions

1. Split rolls down the centre of the top (see video).
2. Spread 1.5 tbsp pate on one side, then 1.5 tbsp mayonnaise on top.
3. Layer in the hams, cucumber slices and green onion.
4. Stuff in plenty of carrots and coriander sprigs.
5. Sprinkle with fresh chilli – as much as you dare!
6. Drizzle with Maggi Seasoning (about 1/2 tsp per roll).
7. Close sandwich together and devour!
8. Banh Mi pork meatballs – for each Banh Mi, use 3 meatballs. Shake off excess sauce, split warm meatballs in half then stuff into Banh Mi in place of the ham.
9. Shredded cooked chicken – use in place of ham. I often use store bought rotisserie chicken for convenience!
10. Dissolve salt and sugar in the hot water, then add rice vinegar.
11. Add carrot, then let stand for at least 1 hour – carrot should be a bit tangy, a bit floppy but still with a soft crunch. 
12. Drain and use per recipe.

Notes

1. Bread Rolls – the breads should be nice and crusty, so if they are not, pop them in the oven for a bit to crisp up. French baguettes are the classic.
2. Pate – chicken or pork pate, or a combo of both. Any is fine as long as it’s not strong flavoured with liquor or something like orange. 
3. Mayonnaise – literally just use everyday mayo!
4. Thi Nguoi “Pink Ham” – find this in round logs at Vietnamese grocery stores. Slice and peel off rubbery outer layer. SUB: Brawn from everyday delis (eg Woolies, Coles), or head cheese. Quantity: You need enough for the length of each roll, overlapping slightly.
5. Pork loaf (Cha Lua) – basically the pork version of the more common chicken loaf sold at everyday delis. Find this at Vietnamese grocery stores. Sub: Chicken loaf from every day delis!
6. Grilled/roast pork slices – authentic is to use pork belly cold cuts. I can’t find them even in Vietnamese grocery stores, so I use supermarket roast pork slices – tastes the same, just less fat!
7. Coriander/cilantro – essential part of the Banh Mi eating experience! If you’re a coriander hater, sub with plain or garlic chives (cut into 3cm / 1.5″ lengths, about 3 stems per roll)
8. Maggi Seasoning – basically Asian Worcestershire sauce, has more depth of flavour than soy sauce. Sold at large supermarkets in Australia (eg Woolies) and Asian grocery stores. Use leftovers in place of soy for extra umami boost in recipes (use 2/3 of the amount of soy in a recipe as Maggi Seasoning is stronger/saltier).
Maggi Seasoning Sub: Either ordinary soy sauce, OR quick homemade – 1 tbsp soy sauce + 1 tbsp fish sauce + 1 tsp Worcestershire sauce + 1/4 tsp sugar. Mix until dissolved. 
9. Meatball Banh Mi – a personal favourite, the softest meatballs you will ever have! Popular here in Sydney and I spied meatballs in almost every Banh Mi vendor in Vietnam.
10. Shredded Chicken – very popular here in Australia! Terrific quick ‘n easy way to get a Banh Mi fix.
11. Storage – Best eaten fresh so the roll is nice and crunchy. But I often get take away from Banh Mi vendors – just keep the sauce separate!
12. Nutrition per serving. Did my best, using nutrition information for the most similar cold cuts I could find nutritional information for!

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