The Best Vietnamese Sandwich - Banh Mi - Easy version, super tasty and cheap
The Best Vietnamese Sandwich - Banh Mi - Easy version, super tasty and cheap is a easy Vietnamese recipe that serves 2. 550 calories per serving. Recipe by Morgane Recipes on YouTube.
Prep: 12 hrs 40 min | Cook: 55 min | Total: 13 hrs 55 min
Cost: $12.27 total, $6.14 per serving
Ingredients
- 300 g Pork Shoulder (cut into a single piece for marinating)
- 50 g Chelsea Powder (Vietnamese seasoning blend; can substitute with Cajun or all‑purpose seasoning)
- 60 ml Water (to dilute the seasoning)
- 0.5 tsp Salt (for pickling vegetables)
- 1 tsp Granulated Sugar (for pickling vegetables)
- 1 tbsp White Vinegar (for pickling vegetables; rice vinegar works too)
- 1 Carrot (peeled and grated)
- 0.5 Onion (half a medium onion, grated)
- 3 Mini Red Peppers (grated)
- 150 g Vietnamese Charlo Pork Roll (thinly sliced)
- 1 tbsp Liver Pâté (smooth spread, optional)
- 1 tbsp Mayonnaise (regular or light)
- 1 tsp Light Soy Sauce (a few drops for flavor)
- 30 g Cucumber (cut into thin sticks)
- 10 g Cilantro (roughly chopped)
- 2 Green Onions (cut into 2‑inch sections)
- 1 Vietnamese Baguette (crusty, about 20 cm long)
Instructions
Prepare Marinade and Marinate Pork
Mix 50 g Chelsea powder with ¼ cup (60 ml) water until smooth. Coat the 300 g pork shoulder evenly, cover, and refrigerate overnight (about 12 hours).
Time: PT10M
Bring Pork to Room Temperature
Remove the marinated pork from the fridge and let it sit at room temperature for 1 hour before cooking.
Time: PT1H
Preheat Oven
Preheat the oven to 180 °C (350 °F).
Time: PT10M
Temperature: 180°C
First Bake of Pork
Line a baking sheet with parchment paper, place the pork on it, and bake for 20 minutes.
Time: PT20M
Temperature: 180°C
Prepare Quick Pickled Vegetables
Grate the carrot, half onion, and 3 mini red peppers. In a bowl combine them with ½ tsp salt, 1 tsp sugar, and 1 tbsp white vinegar. Toss and let rest for 15 minutes.
Time: PT15M
Second Bake with Marinade Sauce
Brush the pork with any remaining marinade sauce, then return to the oven for another 20 minutes.
Time: PT20M
Temperature: 180°C
Slice Charlo Pork Roll and Prep Fresh Veggies
Thinly slice the 150 g Charlo pork roll. Cut cucumber into sticks, roughly chop cilantro, and slice green onions into 2‑inch sections.
Time: PT5M
Final Bake with Charlo Pork
Arrange the sliced Charlo pork on the same baking sheet, brush lightly with leftover sauce, and bake for a final 15 minutes.
Time: PT15M
Temperature: 180°C
Rest and Slice Cooked Pork
Remove the baking sheet, let the pork rest for 10 minutes, then cut the cooked pork into two equal slices.
Time: PT10M
Assemble the Bánh Mì
Slice the baguette lengthwise without cutting all the way through. Spread a thin layer of liver pâté on one side and 1 tbsp mayonnaise on the other, add a few drops of light soy sauce, then layer the pork slice, Charlo pork, pickled vegetables, cucumber sticks, cilantro, and green onions. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Contains pork, Contains gluten, Non‑vegetarian
Allergens: Egg, Soy, Wheat
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Loin, Pork Tenderloin
- Instead of Chelsea Powder: Cajun seasoning, All‑purpose seasoning
- Instead of Salt: Sea salt
- Instead of Granulated Sugar: Brown sugar
- Instead of White Vinegar: Rice vinegar, Apple cider vinegar
- Instead of Carrot: Daikon radish
- Instead of Onion: Shallot
- Instead of Mini Red Peppers: Red chili flakes
- Instead of Vietnamese Charlo Pork Roll: Cooked ham, Vietnamese pork cold cuts
- Instead of Liver Pâté: Chicken liver pâté, Mushroom pâté
- Instead of Mayonnaise: Aioli
- Instead of Light Soy Sauce: Regular soy sauce, Tamari
- Instead of Cucumber: Pickled cucumber
- Instead of Cilantro: Thai basil
- Instead of Green Onions: Chives
- Instead of Vietnamese Baguette: French baguette
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper (optional)
- Grater
- Mixing Bowl
- Knife
- Cutting Board
- Brush
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Prepare Marinade and Marinate Pork
- First Bake of Pork
- Second Bake with Marinade Sauce
- Final Bake with Charlo Pork
- Assemble the Bánh Mì
Chef Tips from the Video
- Use a crusty Vietnamese‑style baguette for authentic texture.
- For extra aroma, add a pinch of five‑spice powder to the pork marinade.
- Spread the liver pâté sparingly; its flavor should complement, not dominate.
Troubleshooting
Pork turns out dry.
Do not over‑bake; ensure the internal temperature reaches only 71 °C. Brushing with the leftover sauce before the second bake adds moisture.
Pickled vegetables are too salty.
Rinse the vegetables briefly with cold water and adjust the salt amount next time.
Sandwich becomes soggy quickly.
Toast the baguette lightly and keep the wet ingredients (pickles, sauces) on the side until just before serving.
Storage
Refrigerator: Store any leftover pork, pickled vegetables, and assembled sandwich components separately in airtight containers for up to 2 days.
Freezer: Raw marinated pork can be frozen for up to 1 month; thaw in the refrigerator before cooking.
Room temperature: Do not leave assembled bánh mì at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork the night before for deeper flavor.
- The quick pickled vegetables can be prepared up to 24 hours ahead; keep them refrigerated.
- Store the baguette halves separately and toast just before assembling to avoid sogginess.
Frequently Asked Questions
What is the cultural significance and history of bánh mì in Vietnamese cuisine?
Bánh mì originated during French colonial rule in Vietnam, combining a crisp French baguette with traditional Vietnamese fillings like pickled vegetables, pâté, and cured meats. It has become a national street‑food icon, representing the blend of East‑West culinary influences.
What are the traditional regional variations of bánh mì across Vietnam?
In the north, bánh mì often includes cold cuts and a richer pâté, while southern versions favor sweeter pickles and more herbs like cilantro. Central Vietnam may add chili oil or use a softer roll, reflecting local taste preferences.
How is bánh mì traditionally served in Vietnam?
Bánh mì is typically served at room temperature, sliced open and filled with layers of meat, pâté, pickled carrots and daikon, cucumber, cilantro, and fresh chilies. It is eaten handheld, often accompanied by a cold drink or iced coffee.
On what occasions or celebrations is bánh mì traditionally enjoyed in Vietnamese culture?
Bánh mì is a daily street‑food staple but is also popular at family picnics, market outings, and casual gatherings. It is not tied to a specific holiday, making it a versatile comfort food for any occasion.
How does bánh mì fit into the broader Vietnamese cuisine tradition?
Bánh mì exemplifies Vietnam’s balance of textures and flavors—crunchy bread, savory meat, tangy pickles, and fresh herbs—mirroring the cuisine’s emphasis on harmony between sweet, sour, salty, and umami elements.
What are the authentic traditional ingredients for bánh mì versus acceptable substitutes?
Authentic bánh mì uses a light, airy French baguette, Vietnamese pork roll (Charlo), liver pâté, pickled carrots and daikon, cucumber, cilantro, and light soy sauce. Substitutes include regular French baguette, cooked ham, chicken liver pâté, or rice vinegar for pickling.
What other Vietnamese dishes pair well with bánh mì?
Bánh mì pairs nicely with Vietnamese iced coffee (cà phê sữa đá), fresh spring rolls (gỏi cuốn), or a bowl of pho for a hearty meal. A side of papaya salad (gỏi đu đủ) also complements its flavors.
What makes bánh mì special or unique in Vietnamese cuisine?
Bánh mì’s uniqueness lies in its French‑inspired crust combined with distinctly Vietnamese fillings, creating a portable, flavor‑packed sandwich that reflects Vietnam’s colonial history and modern street‑food culture.
What are the most common mistakes to avoid when making bánh mì at home?
Common errors include over‑baking the pork, making the pickles too salty, and using a soggy baguette. Keep baking times precise, rinse pickles if needed, and toast the bread lightly to maintain crunch.
How do I know when the pork for bánh mì is done cooking?
The pork should reach an internal temperature of 71 °C (160 °F). It will be golden on the outside and still juicy inside; a quick slice should show no pink.
Can I make bánh mì ahead of time and how should I store it?
Yes. Marinate the pork the night before, prepare the pickled vegetables up to 24 hours ahead, and store all components separately in the refrigerator. Assemble the sandwich just before serving to keep the bread crisp.
What does the YouTube channel Morgane Recipes specialize in?
The YouTube channel Morgane Recipes focuses on easy, home‑cooked versions of international dishes, offering step‑by‑step tutorials that emphasize flavor, affordability, and clear visual instructions.
How does the YouTube channel Morgane Recipes' approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Morgane Recipes adapts traditional Vietnamese recipes for Western kitchens, using readily available ingredients and simplifying techniques while still preserving authentic flavors, unlike some channels that rely on specialty equipment or hard‑to‑find items.
Last updated: August 25, 2026
