Today’s recipe for Easy Bánh Mì Sub Sandwich is a really quick and easy cheat’s version of the traditional VIETNAMESE BÁNH MÌ sandwich, a classic Franco-Vietnamese fusion cuisine street food snack.
An Asian Inspired Hoagie Sub Sandwich for Autumn Snackage
Today’s recipe for Easy Bánh Mì Sub Sandwich is a really quick and easy cheat’s version of the traditional VIETNAMESE BÁNH MÌ, a recipe which is already on Lavender & Lovage here:
These were made in about 15 minutes, and they were made all the easier as I hosted a Vietnamese dinner party last night, so, I had lots of the necessary herbs, sauces and veggies to hand.
Serve with some spare “ribbon salad” on the side for a quick and easy midweek family supper dish or for a flavour packed weekend snack or lunch.
A Vietnamese Bánh Mì Sandwich is a thing of simple beauty, an Asian Sub or Hoagie if you wish, a long sandwich filled with tasty local ingredients. It’s a fast food fusion feast and a real street food snack that can be seen all over Vietnam.
Today’s recipe for Easy Bánh Mì Sub Sandwich is very much a “cheat’s version” and I am in no way suggesting that this is the real thing!
I’ve had the privilege of eating an authentic version of this famous Vietnamese street food when I visited Vietnam with Viking Cruises a couple of years ago.
What is a Bánh Mì Sandwich
A Bánh Mì is classic street food dish that has Franco-Vietnamese fusion written all over it. Bánh Mì is a sandwich, a meal in itself and is made with a baguette that’s filled with mayonnaise, pickles, vegetables, barbecued meats, pate and aromatic herbs, making it very east meets west.
The influence of Vietnam’s French Colonial past is an essential part of the sandwich, with the baguette, mayonnaise and pate making a Gallic appearance.
The word Bánh Mì means any type of food including bread and wheat, so it literally means “wheat bread”.
There are many kinds of Bánh Mì sandwiches; other varieties of this Asian sarnie comprise:
- Bánh mì bì (shredded pork sandwich) – shredded pork or pork skin, doused with fish sauce
- Bánh mì chà bông (pork floss sandwich)
- Bánh mì xíu mại (minced pork meatball sandwich) – smashed pork meatballs
- Bánh mì cá mòi (sardine sandwich)
- Bánh mì pa-tê (pâté sandwich)
- Bánh mì chả lụa or bánh mì giò lụa (pork sausage sandwich)
- Bánh mì gà nướng (grilled chicken sandwich)
To conclude the potted history surrounding this sandwich, the word Bánh Mì is also thought to refer to the Vietnamese Baguette, which is lighter and airier than its French cousin, and can be made with rice flour.
Bánh Mì are very popular in Vietnam for breakfast, (as well as being sold on the street) where the baguettes are simply stuffed with meat and pickles may be served on the side.
More Vietnamese Inspired Recipes on Lavender & Lovage
- Vietnamese Bánh Mì Sandwich
- Vietnamese Rainbow Vegetable Summer Rolls
- Crispy Coconut Crepes with Prawns
Pin my Recipe for Easy Bánh Mì Sub Sandwich for Later
Recipe for Easy Bánh Mì Sub Sandwich
- 2 small baguettes or sub rolls
- 2 tablespoons Mayonnaise
- 2 tablespoons Hoisin sauce
- Green jalapeños, drained
- Baby gem lettuce leaves, roughly shredded
- 1/4 red onion, peeled and sliced
- 1/2 carrot, peeled and cut into ribbons
- 1 small cucumber, trimmed and cut into ribbons
- 6 slices cooked turkey or chicken (cooked smoked pork or ham can be used too)
- Fresh coriander leaves
1. Cut the baguette or sub rolls in half through the middle, keeping the bread halves attached.
2. Spread the hoisin sauce on one half and then the mayonnaise on the other half of the bread rolls.
3. Start layering the sandwich with the ribbon sliced cucumber and carrot on the bottom, then the jalapeno peppers, baby gem lettuce, red onions, the cooked turkey (or other meats) finishing with the fresh coriander leaves.
4. Serve wrapped in brown paper or tied with string, with Quick pickled Do Chua (recipe shared below) or some extra ribbon salad in the side.
NB: Some recipes add pork pate to the sandwich, just spread it on the top or bottom half of the baguette or sub rolls.
Bánh mì chay (vegetarian sandwich) – made with tofu or seitan; in Vietnam, usually made at Buddhist temples during special religious events, but uncommon on the streets.
For a veggie version use Quorn slices, or other meat-free and plant-based protein.
Quick pickled Do Chua recipe:
225g julienne carrots
225g julienne daikon radishes
300mls water with 3 tablespoons sugar and 1 tablespoon salt dissolved in it
150mls rice wine vinegar
Place the carrot and daikon radishes in a large 1.5 litre kilner jar.
Pour over the sugar/salt water and the rice wine vinegar and seal the jar.
Leave the jar in the fridge or a cool place for 2 to 3 days before using.
The pickles will last for up to 3 weeks this way.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 882Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 111mgSodium 1647mgCarbohydrates 111gFiber 5gSugar 13gProtein 49g