Banh-Mi Style Vietnamese Baguette

Banh-Mi is a Vietnamese sandwich that consists of pork, cucumber, carrots and cilantro. The bread used for the sandwich is often called Banh-Mi bread. This recipe will show you how to make your own homemade banh-mi style baguette using fresh ingredients instead of the traditional canned ones typically found at grocery stores. You can use this recipe as a base to create any type of banh mi that suits your tastes!
Banh Mi Bread Recipe:

prep: 20 mins cook: 25 mins total: 45 mins Servings: 2 Yield: 2 sandwiches


2 teaspoons soy sauce

2 (7 inch) French bread baguettes, split lengthwise

1 carrot, sliced into sticks

1 jalapeno pepper, thinly sliced

? cup cold water

? cup white sugar

2 teaspoons olive oil

2 portobello mushroom caps, sliced

1 medium cucumber, sliced into thin strips

½ cup cold water

2 sprigs fresh Thai basil

8 sprigs fresh cilantro with stems

1 daikon (white) radish, sliced into sticks

½ teaspoon toasted sesame oil

1 cup rice vinegar

salt and pepper to taste

2 teaspoons minced garlic

½ cup chilled lime juice

½ cup fresh lime juice

2 tablespoons canola oil

1 teaspoon nuoc mam (Vietnamese fish sauce)


Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.

While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it’s convenient.

In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.

To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

Nutrition Facts:

Per Serving: 760 calories; protein 19.5g; carbohydrates 128.4g; fat 22.8g; sodium 1282.3mg.

Leave a Comment

Your email address will not be published.

Scroll to Top