10 Delicious Vietnamese Sandwich Recipes

Oh, the joy of biting into a crisp, flavorful Vietnamese sandwich! Whether you’re craving a quick lunch, a hearty dinner, or just a taste of something wonderfully different, these 10 delicious Banh Mi recipes are sure to delight. Packed with fresh ingredients and bold flavors, they’re a perfect way to bring a taste of Vietnam to your North American kitchen. Let’s dive into these mouthwatering creations!

Classic Banh Mi with Pork and Pate

Every time I think about the perfect sandwich, my mind immediately goes to the Classic Banh Mi with Pork and Pate. There’s something about the crunch of the baguette, the richness of the pate, and the freshness of the pickled vegetables that makes it unforgettable. I remember the first time I tried making it at home; the kitchen was a mess, but the result was so worth it.

Ingredients

• 1 cup carrots, julienned
• 1 cup daikon, julienned
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1/2 tsp salt
• 1 lb pork shoulder, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1/2 lb pate
• 1 baguette
• 1/4 cup mayonnaise
• 1 jalapeno, sliced
• 1/4 cup cilantro leaves

Instructions

1. In a bowl, combine carrots, daikon, white vinegar, sugar, and salt. Let sit for 30 minutes to pickle, stirring occasionally.
2. Marinate pork shoulder with soy sauce, fish sauce, sugar, and minced garlic for at least 20 minutes.
3. Heat a pan over medium-high heat and cook the marinated pork for 3-4 minutes on each side until browned and cooked through.
4. Slice the baguette in half lengthwise and toast lightly until crisp.
5. Spread mayonnaise on one side of the baguette and layer with pate, cooked pork, pickled vegetables, jalapeno slices, and cilantro leaves.
6. Close the sandwich and press down gently to compact the ingredients.

Fresh out of the kitchen, this Banh Mi offers a symphony of textures and flavors—crunchy, creamy, tangy, and spicy all at once. Try serving it with a side of extra pickled vegetables for an added crunch.

Grilled Chicken Banh Mi with Sriracha Mayo

Picture this: a lazy summer afternoon, the grill fired up, and the irresistible aroma of grilled chicken mingling with the fresh, tangy scents of pickled vegetables. That’s the scene every time I make this Grilled Chicken Banh Mi with Sriracha Mayo. It’s my go-to for a quick yet utterly satisfying meal that brings a bit of Vietnamese flair to my backyard barbecues.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 baguette, halved lengthwise
• 1/2 cup pickled carrots
• 1/2 cup pickled daikon
• 1/4 cup cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a small bowl, mix mayonnaise, Sriracha, lime juice, and sugar to make the Sriracha mayo. Set aside.
3. Season chicken thighs with salt and pepper on both sides.
4. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F. Tip: Don’t flip the chicken too soon to get those perfect grill marks.
5. Remove chicken from grill and let it rest for 5 minutes before slicing.
6. Lightly toast the baguette on the grill for about 1 minute per side. Tip: Watch closely to avoid burning.
7. Spread Sriracha mayo on both sides of the baguette.
8. Layer sliced chicken, pickled carrots, pickled daikon, cilantro, and jalapeño slices on the baguette. Tip: For extra crunch, add cucumber slices.
9. Cut the sandwich into two servings and serve immediately.

The crispy baguette, juicy grilled chicken, and spicy Sriracha mayo create a harmony of textures and flavors that’s hard to resist. Try serving it with a side of sweet potato fries for a delightful contrast.

Vegetarian Banh Mi with Tofu and Pickled Vegetables

Perfect for those busy weeknights or when you’re craving something fresh yet hearty, this Vegetarian Banh Mi with Tofu and Pickled Vegetables is a game-changer. I stumbled upon this recipe during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and sliced into 1/2-inch thick pieces
• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp sriracha
• 1 tbsp olive oil
• 1 cup shredded carrots
• 1 cup thinly sliced cucumbers
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 tsp salt
• 4 small baguettes, halved lengthwise
• 1/4 cup mayonnaise
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, and sriracha. Marinate tofu slices in this mixture for at least 30 minutes. Tip: Pressing tofu removes excess water, allowing it to absorb more marinade.
2. Preheat oven to 400°F. Place marinated tofu on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping halfway through, until edges are crispy.
3. Meanwhile, combine carrots, cucumbers, rice vinegar, sugar, and salt in a bowl. Let sit for 20 minutes to pickle. Tip: Quick-pickling adds a vibrant crunch and tanginess to the sandwich.
4. Heat olive oil in a pan over medium heat. Lightly toast the baguette halves for 2-3 minutes until golden.
5. Spread mayonnaise on the bottom half of each baguette. Layer with baked tofu, pickled vegetables, cilantro, and jalapeño slices. Tip: For an extra kick, add more sriracha to the mayonnaise.

Here’s why I love this dish: the crispy tofu paired with the tangy pickled vegetables creates a symphony of textures and flavors. Serve it with a side of sweet potato fries for an unforgettable meal.

Banh Mi with Lemongrass Beef and Cucumber

Few things bring me as much joy as the vibrant flavors of a well-made Banh Mi. The combination of lemongrass beef and crisp cucumber in this version is a testament to the beauty of Vietnamese cuisine, and it’s a recipe I find myself coming back to time and again, especially when I’m craving something both refreshing and deeply savory.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp lemongrass, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1 cucumber, julienned
• 1 baguette
• 1/4 cup mayonnaise
• 1/4 cup cilantro leaves
• 1 jalapeno, sliced
• 1/4 cup pickled carrots and daikon

Instructions

1. In a bowl, combine 1 lb beef sirloin, 2 tbsp lemongrass, 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tbsp sugar. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat 1 tbsp vegetable oil in a pan over medium-high heat. Add the marinated beef and cook for 3-4 minutes per side, until browned and cooked through.
3. Slice the baguette lengthwise, but not all the way through, and toast it lightly for a crisp texture.
4. Spread 1/4 cup mayonnaise on the inside of the baguette.
5. Layer the cooked lemongrass beef, 1 cucumber julienned, 1/4 cup cilantro leaves, 1 jalapeno sliced, and 1/4 cup pickled carrots and daikon inside the baguette.
6. Press the sandwich gently to compact the ingredients, then slice into individual servings.

Perfectly balanced, this Banh Mi offers a crunch from the cucumber and baguette, a kick from the jalapeno, and a savory depth from the lemongrass beef. Try serving it with a side of extra pickled vegetables for an added tangy contrast.

Banh Mi with Grilled Pork and Vietnamese Slaw

Goodness, have you ever bitten into something so perfectly balanced it feels like a symphony in your mouth? That’s exactly what happened to me the first time I tried making Banh Mi with Grilled Pork and Vietnamese Slaw at home. It’s a dish that brings together the smoky sweetness of grilled pork with the crisp, tangy freshness of slaw, all nestled in a crusty baguette.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 cup shredded carrots
• 1 cup shredded daikon
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 French baguettes, halved
• 1/4 cup mayonnaise
• 1 jalapeno, thinly sliced
• 1/4 cup cilantro leaves

Instructions

1. In a bowl, combine soy sauce, fish sauce, honey, and minced garlic to make the marinade.
2. Add the sliced pork to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator.
3. While the pork marinates, mix shredded carrots, daikon, rice vinegar, sugar, and salt in a bowl to make the slaw. Set aside to let the flavors meld.
4. Heat vegetable oil in a grill pan over medium-high heat. Grill the pork slices for 3-4 minutes on each side, or until nicely charred and cooked through.
5. Lightly toast the baguette halves in the oven at 350°F for 5 minutes to crisp them up.
6. Spread mayonnaise on the bottom half of each baguette. Layer with grilled pork, Vietnamese slaw, jalapeno slices, and cilantro leaves.
7. Serve immediately, allowing the diners to press the top half of the baguette down slightly to bring all the flavors together.

Unbelievable how the crunch of the baguette contrasts with the tender pork and the slaw’s brightness. Try serving it with a side of sweet potato fries for an unexpected but delightful pairing.

Banh Mi with Meatballs and Fresh Herbs

Remember the first time I stumbled upon a Banh Mi sandwich? It was a game-changer, blending the crunch of a baguette with the juiciness of meatballs and the freshness of herbs. Today, I’m sharing my twist on this classic, combining savory meatballs with crisp veggies and a drizzle of sauce for that perfect bite.

Ingredients

• 1 lb ground pork
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 French baguette
• 1/2 cup mayonnaise
• 1 tbsp Sriracha
• 1 cucumber, sliced
• 1/4 cup cilantro leaves
• 1/4 cup mint leaves
• 1/4 cup pickled carrots
• 1/4 cup pickled daikon

Instructions

1. Preheat your oven to 375°F to toast the baguette later.
2. In a bowl, mix 1 lb ground pork with 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper until well combined. Tip: For extra flavor, let the mixture marinate for 15 minutes before shaping.
3. Shape the pork mixture into small meatballs, about 1 inch in diameter.
4. Heat a skillet over medium heat and cook the meatballs until browned on all sides and cooked through, about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. While the meatballs cook, slice the baguette into 4 equal pieces and toast in the oven for 5 minutes until crispy.
6. Mix 1/2 cup mayonnaise with 1 tbsp Sriracha in a small bowl for the spicy mayo.
7. Assemble the Banh Mi by spreading the spicy mayo on the toasted baguette, then layer with meatballs, cucumber slices, cilantro, mint, pickled carrots, and daikon. Tip: The order of ingredients matters for the perfect texture and flavor in every bite.

Zesty and vibrant, this Banh Mi with Meatballs and Fresh Herbs offers a delightful contrast of textures and flavors. Serve it with extra Sriracha on the side for those who love a kick, or pair with a cold beer for the ultimate experience.

Banh Mi with Fried Egg and Soy Sauce

Just when I thought the classic Banh Mi couldn’t get any better, I stumbled upon this game-changing version with a fried egg and a drizzle of soy sauce. It’s the perfect blend of crispy, savory, and slightly sweet, making it my go-to breakfast or quick lunch. Trust me, once you try it, there’s no going back.

Ingredients

• 1 French baguette
• 2 tbsp mayonnaise
• 1/4 cup pickled carrots and daikon
• 1/4 cup cucumber, thinly sliced
• 2 sprigs cilantro
• 1 tbsp soy sauce
• 1 large egg
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Slice the French baguette in half lengthwise, being careful not to cut all the way through.
2. Spread 1 tbsp mayonnaise on each side of the inside of the baguette.
3. Layer the pickled carrots and daikon, cucumber slices, and cilantro sprigs inside the baguette.
4. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F).
5. Crack the egg into the skillet, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper, and fry for 2-3 minutes until the whites are set but the yolk is still runny.
6. Place the fried egg on top of the vegetables in the baguette.
7. Drizzle 1 tbsp soy sauce over the egg and close the baguette.
8. Cut the Banh Mi in half and serve immediately.

Banh Mi with Fried Egg and Soy Sauce is a delightful crunch with every bite, thanks to the crispy baguette and fresh vegetables. The runny yolk mixed with soy sauce creates a rich, umami flavor that’s irresistibly delicious. For an extra kick, add a few slices of jalapeño or a dash of sriracha before serving.

Banh Mi with Shrimp and Chili Sauce

Venturing into the vibrant streets of Vietnam through my kitchen, I stumbled upon a delightful twist to the classic Banh Mi that’s too good not to share. Combining succulent shrimp with a fiery chili sauce, this sandwich is a testament to how simple ingredients can create a symphony of flavors. It’s become my go-to for impressing guests or treating myself on a lazy Sunday afternoon.

Ingredients

• 1 cup shrimp, peeled and deveined
• 2 tbsp chili sauce
• 1 tbsp olive oil
• 1 French baguette
• 1/2 cup pickled carrots and daikon
• 1/4 cup cilantro leaves
• 1 tbsp mayonnaise
• 1 tsp soy sauce

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat (350°F) until shimmering.
2. Add 1 cup shrimp to the pan, cooking for 2 minutes on each side until pink and opaque.
3. While the shrimp cooks, slice the French baguette lengthwise, being careful not to cut all the way through.
4. Spread 1 tbsp mayonnaise evenly on the inside of the baguette.
5. Layer the cooked shrimp, followed by 1/2 cup pickled carrots and daikon, and 1/4 cup cilantro leaves inside the baguette.
6. Drizzle 2 tbsp chili sauce and 1 tsp soy sauce over the fillings.
7. Press the sandwich gently to compact the ingredients, then slice into two servings.

Perfectly balancing the crunch of the baguette with the tenderness of the shrimp, this Banh Mi is a fiery, tangy delight. Serve it with an extra side of chili sauce for those who dare to dial up the heat, or pair it with a cold beer to tame the spice.

Banh Mi with Duck and Hoisin Sauce

Every time I think about the perfect fusion of flavors, my mind immediately goes to this Banh Mi with Duck and Hoisin Sauce. It’s a dish that combines the crunch of fresh vegetables with the richness of duck, all brought together by the sweet and tangy hoisin sauce. I remember the first time I tried making it at home; the aroma filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 1 lb duck breast, skin on
• 1/4 cup hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 cup julienned carrots
• 1/2 cup julienned cucumbers
• 1/4 cup thinly sliced radishes
• 1/4 cup cilantro leaves
• 2 baguettes, halved lengthwise
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 375°F (190°C) to toast the baguettes later.
2. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat evenly.
3. Season the duck breast with salt and pepper on both sides.
4. Heat vegetable oil in a skillet over medium heat. Place the duck breast skin-side down and cook for 6-8 minutes until the skin is crispy and golden.
5. Flip the duck breast and cook for another 4-5 minutes for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.
6. In a small bowl, mix hoisin sauce, soy sauce, rice vinegar, and sugar to create the sauce.
7. Toast the baguettes in the preheated oven for 5 minutes until lightly crispy.
8. Spread a generous amount of the hoisin sauce mixture on the bottom half of each baguette.
9. Layer the sliced duck, carrots, cucumbers, radishes, and cilantro leaves on top of the sauce.
10. Drizzle with additional hoisin sauce if desired, then cover with the top half of the baguette.

Kind of magical how the crispy duck pairs with the fresh veggies and the sweet hoisin sauce, isn’t it? Serve this Banh Mi with a side of pickled vegetables for an extra crunch and tang that complements the richness of the duck perfectly.

Banh Mi with Sardines and Tomato Sauce

Last summer, I stumbled upon a can of sardines in my pantry and decided to give them a starring role in a Banh Mi. The result? A surprisingly delicious twist on the classic Vietnamese sandwich that’s become a regular in my lunch rotation. Here’s how you can make your own Banh Mi with Sardines and Tomato Sauce at home.

Ingredients

• 1 cup shredded carrots
• 1 cup shredded daikon
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 French baguette
• 1/2 cup mayonnaise
• 1 can sardines in tomato sauce
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sriracha

Instructions

1. In a medium bowl, combine shredded carrots, daikon, rice vinegar, sugar, and salt. Let sit for 15 minutes to pickle slightly, stirring occasionally.
2. Preheat your oven to 350°F. Slice the French baguette in half lengthwise and toast in the oven for 5 minutes until lightly crispy.
3. Spread mayonnaise evenly on both sides of the toasted baguette.
4. Drain the sardines, reserving the tomato sauce. Arrange the sardines on the bottom half of the baguette.
5. Drizzle the reserved tomato sauce over the sardines, followed by soy sauce and sriracha.
6. Top with the pickled carrot and daikon mixture, cilantro leaves, and jalapeño slices.
7. Close the sandwich with the top half of the baguette and press down gently.
8. Cut the Banh Mi into two portions and serve immediately.

Key to this dish is the contrast between the crispy baguette, creamy mayonnaise, and the tangy pickled vegetables. The sardines add a rich depth of flavor that pairs unexpectedly well with the fresh cilantro and spicy jalapeño. Try serving it with a side of sweet potato fries for a complete meal.

Conclusion

Lovingly curated, these 10 Delicious Vietnamese Sandwich Recipes offer a taste of Vietnam’s vibrant flavors right in your kitchen. Whether you’re craving the classic Banh Mi or eager to explore new fillings, there’s something for every palate. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!