Vietnamese Banh Mi Sandwich
Crispy baguette loaded with pickled vegetables, fresh herbs, and mayo-based spread—ready to assemble in under 15 minutes. A bright, tangy, crunchy classic.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 whole French baguette (8-10 inches)
- 3 tbsp Mayonnaise
- 1 cup Carrots and daikon radish, peeled
- 2 tbsp Rice vinegar
- 1 tbsp Sugar
- ½ cup Fresh cilantro and jalapeño, sliced
- ½ whole Cucumber, sliced into spears
- 1 pinch Salt and pepper to taste
Instructions
- 1
Cut carrots and daikon into thin matchsticks using a mandoline or vegetable peeler.
- 2
Whisk rice vinegar, sugar, and salt in a bowl until sugar dissolves. Add carrot and daikon; toss and let sit 5 minutes.
- 3
Slice baguette in half lengthwise. Gently hollow out some crumb from the top to make room for fillings.
- 4
Spread mayo on both baguette halves. Layer bottom half with pickled vegetables, cilantro, jalapeño, and cucumber.
- 5
Close sandwich, cut in half, and serve immediately while baguette is still crisp.
Tools you’ll need
- mandoline or vegetable peeler
- small bowl
- whisk
- serrated knife
- cutting board
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