10 Delicious Vietnamese Banh Mi Recipes for Sandwiches Loaded With Flavor

Vietnamese Banh Mi sandwiches are a staple in my kitchen, and I can’t get enough of their bold flavors. The combination of marinated proteins, tangy pickled veggies, and fresh herbs packed into a crusty baguette is pure perfection. From the classic pork to a spicy sriracha tofu twist, each bite is a delightful surprise. I’ve put together a list of ten incredible recipes that will elevate your lunch or dinner. Ready to be inspired by these culinary wonders?

Classic Pork Banh Mi

The Banh Mi is a popular Vietnamese sandwich that combines a variety of flavors and textures to create a delicious and satisfying meal. The Classic Pork Banh Mi is a standout version, featuring marinated pork, pickled vegetables, fresh herbs, and a crusty baguette. This savory sandwich is perfect for lunch or dinner and is a wonderful introduction to Vietnamese cuisine.

The combination of tender pork, crisp vegetables, and tangy sauce all wrapped in a crunchy baguette makes it a truly memorable dish.

In this recipe, you’ll learn how to prepare the Classic Pork Banh Mi for a serving size of 4-6 people. The preparation involves marinating the pork, making pickled vegetables, and assembling the sandwich with fresh herbs and condiments. The steps are straightforward and rewarding, offering a delightful culinary experience.

Whether you’re new to making Banh Mi or looking to perfect your technique, this recipe will guide you through every step of the process.

Ingredients (for 4-6 servings):

• 1 pound pork shoulder or pork tenderloin
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 French baguette
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1/2 cup pickled carrots
• 1/2 cup pickled daikon radish
• 1 cucumber, sliced thinly
• 1 jalapeño, sliced thinly (optional)
• Fresh cilantro
• Salt and pepper to taste

Instructions:

1. Marinate the Pork: In a bowl, combine soy sauce, fish sauce, sugar, minced garlic, and vegetable oil. Mix well until the sugar is dissolved. Add the pork shoulder or tenderloin, ensuring it’s well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
2. Prepare Pickled Vegetables: While the pork is marinating, prepare the pickled carrots and daikon. If not already pickled, you can quickly pickle them by tossing the sliced vegetables with a mixture of vinegar, sugar, and salt, and letting it sit for about 30 minutes.
3. Cook the Pork: Preheat your grill or oven to medium-high heat. Remove pork from the marinade and grill or roast for 20-25 minutes, turning occasionally, until the pork is cooked through and slightly charred on the outside. Allow the pork to rest for a few minutes before slicing thinly.
4. Prepare the Baguette: Slice the baguette into 4-6 equal sections, then cut each section lengthwise, leaving one side intact to create a hinge.
5. Mix the Sauce: In a small bowl, combine mayonnaise and sriracha sauce, adjusting the amount of sriracha to your taste preference.
6. Assemble the Banh Mi: Spread the sriracha mayonnaise generously on both sides of the sliced baguette. Layer the sliced pork, pickled vegetables, cucumber slices, jalapeño (if using), and fresh cilantro inside the baguette.
7. Final Touches: Season with a little salt and pepper, then press the sandwich gently to help the ingredients stick together. Serve immediately and enjoy!

Extra Tips:

For the best flavor, try marinating the pork overnight if you have time. This allows the spices and sauces to deeply penetrate the meat.

If you’re short on time, you can use pre-pickled vegetables available in many Asian grocery stores. Adjust the level of spiciness by varying the amount of sriracha and jalapeño according to your taste.

For an extra crispy baguette, lightly toast it in the oven before assembling your sandwich.

Grilled Lemongrass Chicken Banh Mi

Grilled Lemongrass Chicken Banh Mi is a vibrant and flavorful Vietnamese sandwich that combines succulent grilled chicken with fresh and tangy pickled vegetables, all nestled within a crisp baguette. This dish is a perfect blend of savory, sweet, and tangy flavors, with the lemongrass-infused chicken providing a fragrant and aromatic base.

The crunch of fresh vegetables and the softness of the baguette create a delightful texture contrast that makes every bite satisfying. This recipe is perfect for a casual lunch or dinner and can be easily adapted to suit various tastes by adjusting the level of spice or adding additional toppings.

The key to a perfect Banh Mi lies in the balance of flavors and textures, achieved through a harmonious combination of grilled meat, pickled vegetables, and fresh herbs. With a little preparation, you can bring the taste of Vietnam into your home with this delicious sandwich.

Ingredients (Serves 4-6):

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 tablespoon lime juice
• 1 teaspoon ground black pepper
• 4-6 Vietnamese baguettes
• 1 cup pickled carrots and daikon
• 1 cucumber, thinly sliced
• 1 jalapeño, thinly sliced
• Fresh cilantro leaves
• Mayonnaise

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine lemongrass, garlic, fish sauce, soy sauce, honey, vegetable oil, lime juice, and black pepper. Mix well. Add the chicken thighs to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the chicken is cooked through and has a nice char. Once cooked, remove from the grill and let it rest for a few minutes before slicing.
4. Assemble the Banh Mi: Slice the baguettes lengthwise and spread a thin layer of mayonnaise on each side. Place the grilled chicken slices inside the baguette. Top with pickled carrots and daikon, cucumber slices, jalapeño slices, and fresh cilantro leaves.
5. Serve: Cut the Banh Mi into individual portions and serve immediately, enjoying the perfect combination of flavors and textures.

Extra Tips:

For the best flavor, make sure the chicken is marinated overnight so the lemongrass and other spices have ample time to infuse. If you don’t have access to a grill, the chicken can also be cooked in a skillet over medium-high heat.

Adjust the spiciness by adding more or less jalapeño according to your preference. Finally, try to use the freshest baguette possible for a crispy and satisfying sandwich experience.

Spicy Sriracha Tofu Banh Mi

Spicy Sriracha Tofu Banh Mi is a vibrant and flavorful Vietnamese sandwich that combines the heat of sriracha with the savory taste of marinated tofu. This dish isn’t only a fantastic option for vegetarians, but it also offers a unique twist on the traditional banh mi, which is typically made with meat.

The combination of crispy baguette, spicy tofu, and fresh vegetables makes it a delightful and satisfying meal for any time of the day. Perfect for a family dinner or a small gathering, this recipe serves 4-6 people and can be customized with your favorite toppings and condiments.

The key to a perfect Spicy Sriracha Tofu Banh Mi is in the preparation of the tofu. Marinating the tofu in a mixture of sriracha, soy sauce, and other aromatic ingredients infuses it with a depth of flavor that stands up well against the crisp baguette and crunchy vegetables.

The sandwich is then assembled with pickled carrots and daikon, fresh cilantro, and a touch of mayonnaise, creating a harmony of flavors and textures. Whether you’re already a fan of banh mi or looking for a new culinary adventure, this recipe is sure to impress.

Ingredients (Serves 4-6):

• 1 block (14 oz) firm tofu, drained and pressed
• 1/4 cup sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 2 medium carrots, julienned
• 1 medium daikon radish, julienned
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4-6 small baguettes or rolls
• 1/2 cup mayonnaise
• 1 cucumber, thinly sliced
• 1 bunch fresh cilantro
• 2 jalapeños, thinly sliced (optional)

Cooking Instructions:

1. Prepare the Tofu Marinade: In a mixing bowl, combine sriracha sauce, soy sauce, sesame oil, rice vinegar, and honey or maple syrup. Cut the tofu block into thin slices and place them in a shallow dish or zip-top bag. Pour the marinade over the tofu, guaranteeing all pieces are well-coated. Let it marinate for at least 30 minutes in the refrigerator.
2. Pickle the Vegetables: In a separate bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Add the julienned carrots and daikon to the vinegar mixture and let them pickle for at least 30 minutes. This will provide a tangy crunch to the sandwich.
3. Cook the Tofu: Heat a non-stick skillet over medium heat. Once hot, add the marinated tofu slices and cook for about 3-4 minutes on each side, until they’re golden brown and crispy. Remove from heat and set aside.
4. Prepare the Baguettes: Slice the baguettes or rolls lengthwise, guaranteeing they aren’t completely split. Lightly toast them in the oven or on a grill for a few minutes until they’re crispy on the outside.
5. Assemble the Sandwiches: Spread a generous layer of mayonnaise on each half of the baguettes. Arrange the cooked tofu slices on the bottom half of the baguette. Add a layer of pickled carrots and daikon, followed by cucumber slices, cilantro leaves, and jalapeño slices if desired.
6. Serve and Enjoy: Close the sandwich with the top half of the baguette, press gently, and serve immediately. Enjoy your Spicy Sriracha Tofu Banh Mi warm for the best flavor and texture.

Extra Tips:

For a successful Spicy Sriracha Tofu Banh Mi, confirm the tofu is well-drained and pressed to absorb the marinade fully. You can adjust the level of spiciness by varying the amount of sriracha used in the marinade.

If you prefer a less spicy version, consider adding more honey or maple syrup to balance the heat. Additionally, you can prepare the pickled vegetables and marinate the tofu in advance, allowing you to quickly assemble the sandwiches when ready to serve.

For added flavor, consider grilling the tofu for a smoky taste or adding crushed peanuts for an extra crunch.

Beef Bulgogi Banh Mi

The Beef Bulgogi Banh Mi is a delightful fusion of flavors, marrying the savory and slightly sweet taste of Korean beef bulgogi with the fresh and crunchy elements of a traditional Vietnamese banh mi. This sandwich offers a unique culinary experience with its combination of marinated beef, pickled vegetables, and fresh herbs, all encased in a crispy baguette.

Perfect for a satisfying lunch or a casual dinner, this recipe is sure to impress your family and friends with its vibrant flavors and textures.

To create this delicious dish, tender slices of beef are marinated in a traditional bulgogi sauce, which consists of soy sauce, sugar, garlic, and sesame oil. The marinated beef is then grilled to perfection, guaranteeing a juicy and flavorful filling.

The sandwich is completed with a variety of fresh toppings such as pickled carrots and daikon radish, cucumber slices, jalapeños, cilantro, and a slather of mayonnaise on a crispy baguette. This recipe serves 4-6 people, making it an ideal option for a small gathering or family meal.

Ingredients (Serves 4-6):

• 1 1/2 pounds beef ribeye, thinly sliced
• 1/3 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 baguette, cut into 4-6 sandwich-sized pieces
• 1 cup carrots, julienned
• 1 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tablespoon sugar (for pickling)
• 1/2 teaspoon salt
• 1 cucumber, thinly sliced
• 1-2 jalapeños, thinly sliced
• Fresh cilantro leaves
• Mayonnaise

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine soy sauce, sugar, sesame oil, garlic, ginger, and black pepper. Add the sliced beef and mix well to guarantee even coating. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Prepare the Pickled Vegetables: In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Add the julienned carrots and daikon radish, tossing to coat. Let them sit for at least 30 minutes to pickle.
3. Cook the Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef slices in batches, cooking each side for 2-3 minutes until browned and cooked through. Remove from heat and set aside.
4. Assemble the Banh Mi: Slice the baguette pieces open lengthwise, leaving one side hinged. Spread a light layer of mayonnaise on each side of the baguette. Fill with cooked beef, pickled vegetables, cucumber slices, jalapeños, and fresh cilantro leaves.
5. Serve: Serve immediately while the bread is still crispy and the beef warm. Enjoy your Beef Bulgogi Banh Mi with a side of extra pickled vegetables or a light salad.

Extra Tips:

For ideal flavor, guarantee the beef is thinly sliced; this allows the marinade to penetrate and tenderize the meat effectively. You can ask your butcher to slice the beef or partially freeze it before slicing at home.

Adjust the level of heat by varying the amount of jalapeño peppers according to your preference. If you prefer a spicier kick, you can add a dash of sriracha or chili sauce to the mayonnaise.

Additionally, for a more authentic banh mi experience, use a light and airy Vietnamese-style baguette if available.

Shrimp and Avocado Banh Mi

The origins of the banh mi lie in colonial Vietnam, where the French introduced baguettes and sandwiches. The Vietnamese have since adapted it into a dish that showcases their vibrant culinary culture.

With this shrimp and avocado variation, the sandwich retains its traditional roots while incorporating contemporary flavors. This recipe is designed for 4-6 people, making it ideal for family meals or small gatherings.

Ingredients for 4-6 servings:

• 1 ½ pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large avocado, sliced
• 1 tablespoon lime juice
• 1 French baguette, split and cut into 4-6 equal parts
• 1 cup pickled daikon and carrot (do chua)
• ½ cup fresh cilantro leaves
• 1 jalapeño, sliced (optional)
• ½ cup mayonnaise
• 1 tablespoon sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar

Cooking Instructions:

1. Prepare the Shrimp: In a medium bowl, mix the shrimp with olive oil, salt, and pepper. Let them marinate for about 10 minutes to absorb the flavors.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove them from the heat and set aside to cool slightly.
3. Prepare the Avocado: In a separate bowl, toss the avocado slices with lime juice to prevent browning and add a touch of acidity.
4. Make the Spicy Mayonnaise: In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, fish sauce, and sugar. Mix until smooth and well-blended.
5. Assemble the Banh Mi: Slice the baguette pieces open, spread a generous amount of spicy mayonnaise on both sides. Layer with shrimp, avocado, pickled daikon and carrot, cilantro leaves, and jalapeño slices if using.
6. Serve: Press the sandwich gently to hold the filling and serve immediately to enjoy the crispness of the baguette and the freshness of the ingredients.

Extra Tips:

For the best results, use freshly baked baguettes to guarantee the perfect crunch.

If you like more spice, add extra jalapeño slices or increase the amount of sriracha in the mayonnaise.

The pickled daikon and carrot can be prepared a day in advance to intensify their flavors.

Additionally, experiment with different herbs like mint or Thai basil for a unique twist.

Remember to adjust the seasoning according to your taste preferences, especially if you’re sensitive to spicy or salty flavors.

BBQ Pulled Jackfruit Banh Mi

BBQ Pulled Jackfruit Banh Mi is a delightful twist on the traditional Vietnamese sandwich, offering a plant-based alternative to the classic meat-filled version. This recipe uses young green jackfruit, which, when cooked and seasoned properly, mimics the texture of pulled pork. The jackfruit gets coated in a tangy barbecue sauce and is complemented by fresh, crisp vegetables and fragrant herbs, all encased within a crusty baguette. The result is a fusion of flavors and textures that’s both satisfying and invigorating.

The Banh Mi is known for its balance of flavors – sweet, salty, sour, and spicy – and this BBQ Pulled Jackfruit version is no exception. The jackfruit’s smoky richness is balanced by pickled vegetables, fresh cilantro, and the creamy richness of a seasoned mayonnaise spread. Whether you’re a seasoned vegan or simply looking to try something new, this Banh Mi will certainly impress your taste buds and those of your family or guests.

Ingredients (Serves 4-6 people)

• 2 cans (20 oz each) young green jackfruit in water or brine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups BBQ sauce
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon smoked paprika
• Salt and pepper, to taste
• 1 French baguette, split and toasted
• 1 cup pickled carrots and daikon
• 1 cucumber, thinly sliced
• Fresh cilantro sprigs
• 1 jalapeño, thinly sliced (optional)
• Vegan mayonnaise, for spreading

Cooking Instructions

1. Prepare the Jackfruit: Drain and rinse the jackfruit thoroughly. Remove any seeds and hard cores, then use your fingers or a fork to shred the jackfruit into pieces resembling pulled pork.
2. Cook the Jackfruit: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Season the Jackfruit: Add the shredded jackfruit to the skillet, along with the BBQ sauce, soy sauce, maple syrup, smoked paprika, salt, and pepper. Stir well to combine all ingredients.
4. Simmer: Reduce the heat to low and let the jackfruit mixture simmer for 20-25 minutes, stirring occasionally, until the jackfruit is tender and well-infused with the flavors of the sauce.
5. Prepare the Baguette: While the jackfruit is simmering, split the baguette lengthwise and toast it in the oven or on a grill until the edges are crisp and golden.
6. Assemble the Banh Mi: Spread a generous layer of vegan mayonnaise on the cut sides of the toasted baguette. Layer the cooked BBQ jackfruit evenly on the bottom half of the baguette.
7. Add Vegetables and Herbs: Top the jackfruit with pickled carrots and daikon, cucumber slices, fresh cilantro, and jalapeño slices, if using. Press the top half of the baguette over the fillings.
8. Serve: Cut the sandwich into individual portions and serve immediately while the baguette is still warm and crunchy.

Extra Tips

When preparing the jackfruit, verify it’s well-drained and rinsed to remove any brine taste. Adjust the seasoning according to your preference; adding more BBQ sauce or spices can enhance flavor depth.

For the pickled vegetables, make them at home using a quick pickle method or buy them pre-made for convenience. Toasting the baguette is essential for achieving that authentic Banh Mi crunch and preventing it from becoming soggy.

If you prefer a spicier kick, increase the amount of jalapeño or add a dash of hot sauce to the jackfruit mixture.

Crispy Fish Cake Banh Mi

Crispy Fish Cake Banh Mi is a delightful twist on the classic Vietnamese sandwich. This version features crispy, savory fish cakes that add a unique texture and flavor to the traditional Banh Mi. The fish cakes are made with fresh fish fillets that are seasoned and combined with herbs and spices, then fried to golden perfection.

They’re then placed into a crunchy baguette along with pickled vegetables, fresh herbs, and a creamy, spicy sauce to create a harmonious blend of flavors and textures. The balance of the crispy fish cakes with the fresh, tangy pickled vegetables and the soft, fluffy interior of the baguette makes this sandwich an irresistible treat.

Whether you’re making it for a family dinner or a gathering with friends, this Crispy Fish Cake Banh Mi is sure to guarantee and satisfy everyone’s taste buds.

Ingredients (for 4-6 servings):

• 1.5 pounds white fish fillets (such as cod or tilapia)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 cup panko breadcrumbs
• 1/4 cup cornstarch
• 2 eggs
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 tablespoon lime juice
• 1 cup pickled carrots and daikon
• 1 cup fresh cilantro
• 1 bunch fresh mint
• 1 bunch fresh basil
• 6 small baguettes or 3 large baguettes, cut in half
• Vegetable oil, for frying
• Salt and pepper, to taste

Instructions:

1. Prepare the Fish Cake Mixture: Cut the fish fillets into small chunks and place them in a food processor. Add the fish sauce, sugar, garlic, ginger, and a pinch of salt and pepper. Pulse until the mixture is smooth but still slightly chunky.
2. Form the Fish Cakes: Transfer the fish mixture to a bowl. Add the panko breadcrumbs and cornstarch, then mix until well combined. Shape the mixture into small patties, about 2-3 inches in diameter.
3. Coat and Fry the Fish Cakes: In a shallow dish, beat the eggs. Dip each fish cake into the eggs, making sure it’s fully coated. Heat a generous amount of vegetable oil in a frying pan over medium-high heat. Fry the fish cakes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels and set aside.
4. Prepare the Sauce: In a small bowl, combine the mayonnaise, sriracha sauce, and lime juice. Mix well to create a creamy, spicy sauce.
5. Assemble the Banh Mi: Slice the baguettes lengthwise and lightly toast them if desired. Spread a generous amount of the spicy mayo sauce on both sides of the baguette. Place a couple of fish cakes inside each baguette, followed by a handful of pickled carrots and daikon. Top with fresh cilantro, mint, and basil leaves.
6. Serve: Close the baguette, press gently to secure the fillings, and serve immediately.

Extra Tips:

For the best flavor, use fresh, high-quality fish fillets and adjust the seasoning of the fish cakes to your taste preference. If the fish cake mixture is too sticky, add a bit more panko breadcrumbs to help bind it.

When frying, make certain the oil is hot enough so the fish cakes become crispy without absorbing too much oil. If you’re short on time, pre-made pickled vegetables can be used, but making them fresh will enhance the overall flavor of the Banh Mi. Enjoy this dish warm for the best experience.

Egg and Avocado Breakfast Banh Mi

Egg and Avocado Breakfast Banh Mi is a delightful twist on the classic Vietnamese sandwich, perfect for a nutritious and filling breakfast. This version combines creamy avocado and perfectly cooked eggs with traditional banh mi flavors. The fresh herbs, pickled vegetables, and a touch of spice from the sriracha mayo create a harmonious blend of textures and flavors.

Whether you’re a seasoned banh mi enthusiast or a newcomer to this Vietnamese staple, this recipe is sure to become a breakfast favorite.

This Egg and Avocado Breakfast Banh Mi recipe is designed to serve 4-6 people, making it an excellent choice for a family breakfast or brunch gathering. The combination of protein-rich eggs, healthy fats from avocado, and the crisp freshness of pickled vegetables not only makes this dish delicious but also nourishing.

With straightforward steps and easy-to-find ingredients, you’ll have this tasty breakfast ready in no time.

Ingredients (Serves 4-6):

• 4-6 Vietnamese baguettes (or small French baguettes)
• 6 large eggs
• 2 ripe avocados
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1/2 cup mayonnaise
• 1 cup pickled carrots and daikon (do chua)
• 1/2 cup fresh cilantro leaves
• 1/2 cup sliced cucumber
• 1 jalapeño, thinly sliced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Sriracha Mayo: In a small bowl, mix the mayonnaise with sriracha until well combined. Adjust the amount of sriracha to your desired level of spiciness. Set aside.
2. Cook the Eggs: Heat the butter and vegetable oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook sunny-side up until the whites are set but the yolks are still runny. For over-easy eggs, flip them gently and cook for an additional 30 seconds. Season with salt and pepper.
3. Prepare the Avocado: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth, and season with a pinch of salt.
4. Assemble the Banh Mi: Slice the baguettes lengthwise, leaving one side attached to create a hinge. Spread a generous amount of sriracha mayo on the inside of each baguette. Layer with slices of cucumber, pickled carrots and daikon, and fresh cilantro leaves.
5. Add Eggs and Avocado: Spoon the mashed avocado over the vegetables, then gently place a cooked egg on top. Add a few slices of jalapeño for an extra kick, if desired.
6. Finish and Serve: Drizzle with a little soy sauce over the eggs for added flavor. Close the sandwich and serve immediately while the eggs are still warm.

Extra Tips:

For the best Egg and Avocado Breakfast Banh Mi, choose ripe avocados that are soft but not mushy. If you’re preparing this dish for a crowd, you can cook the eggs in batches and keep them warm in a low oven.

Feel free to customize the level of spiciness by adjusting the amount of sriracha in the mayo or adding more jalapeño slices. To make the sandwich even more authentic, you can use Vietnamese baguettes, which are lighter and crispier than their French counterparts.

Enjoy this delightful breakfast treat that combines the best of Vietnamese and Western breakfast traditions!

Vegan Mushroom Banh Mi

Experience the delightful taste of Vietnamese street food with a twist by trying out this Vegan Mushroom Banh Mi recipe. Banh Mi is a beloved Vietnamese sandwich that combines French and Vietnamese culinary traditions, typically featuring a crispy baguette filled with savory fillings, fresh vegetables, and aromatic herbs.

In this vegan version, mushrooms take center stage, offering a rich, umami flavor that pairs beautifully with the tangy pickled vegetables and fresh herbs. This recipe is perfect for a satisfying lunch or dinner and is sure to please both vegans and non-vegans alike.

The key to an exceptional Vegan Mushroom Banh Mi lies in the balance of flavors and textures. The mushrooms are marinated and sautéed to a perfect tenderness, complementing the crunch of the pickled vegetables and the softness of the baguette. With the addition of a creamy vegan mayo and the freshness of cilantro and jalapeño, this sandwich is bursting with vibrant flavors.

Prepare to impress your family or guests with this delightful and hearty sandwich that serves 4-6 people.

Ingredients:

• 2 large baguettes or 4-6 small baguette rolls
• 500g mushrooms (such as shiitake, portobello, or oyster), thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 cup shredded carrot
• 1 cup sliced cucumber
• 1/2 cup thinly sliced radishes
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup vegan mayonnaise
• 1 tablespoon sriracha (optional)
• Fresh cilantro leaves
• Sliced jalapeño peppers (to taste)

Instructions:

1. Prepare the Pickled Vegetables: In a medium bowl, combine white vinegar, water, sugar, and salt, stirring until the sugar dissolves. Add shredded carrots, sliced cucumber, and radishes to the mixture. Let them pickle for at least 30 minutes, stirring occasionally.
2. Marinate the Mushrooms: In a large bowl, combine soy sauce, sesame oil, olive oil, maple syrup, rice vinegar, garlic powder, and black pepper. Add the sliced mushrooms and toss to coat evenly. Allow the mushrooms to marinate for at least 20 minutes.
3. Cook the Mushrooms: Heat a large skillet over medium heat. Add the marinated mushrooms and cook for about 8-10 minutes, stirring occasionally, until they’re tender and browned. Remove from heat and set aside.
4. Prepare the Baguettes: Slice the baguettes lengthwise, being careful not to cut all the way through. If desired, you can toast the baguettes in an oven or on a skillet for a crunchy texture.
5. Assemble the Banh Mi: Spread a generous layer of vegan mayonnaise (mixed with sriracha if you like it spicy) on the inside of each baguette. Layer the cooked mushrooms, pickled vegetables, fresh cilantro, and sliced jalapeño peppers inside the baguette. Close the baguette and press gently to secure the fillings.
6. Serve: Cut each filled baguette into sections if using large baguettes, or serve whole if using small rolls. Enjoy your Vegan Mushroom Banh Mi immediately for the best texture.

Extra Tips:

For the best flavor, allow the pickled vegetables to marinate for a few hours or overnight in the fridge. This will enhance their tanginess and crunch.

If you’re short on time, you can prepare the pickled vegetables and mushroom marinade the day before. Feel free to customize the spice level by adjusting the amount of jalapeño and sriracha to your taste.

To add a bit of extra crunch, consider adding a few slices of fresh cucumber or some lettuce leaves to the sandwich.

Spicy Sausage and Egg Banh Mi

The Spicy Sausage and Egg Banh Mi is a delightful twist on the classic Vietnamese sandwich, infusing it with a hearty breakfast vibe. This sandwich combines juicy, spicy sausages with perfectly cooked eggs, nestled in a crusty baguette.

It’s further enhanced with traditional banh mi components such as pickled vegetables, fresh cilantro, and a spicy Sriracha mayo. This fusion of flavors and textures makes it a perfect meal for breakfast, lunch, or dinner.

This recipe serves 4-6 people and is perfect when you want a quick yet satisfying meal. The spicy sausage complements the creamy richness of the eggs, while the pickled vegetables add a tangy crunch. Whether you’re a fan of traditional banh mi or looking to try something new, this recipe will surely delight your taste buds.

Ingredients:

• 4-6 Vietnamese baguettes
• 6 spicy sausages
• 6 large eggs
• 1 cucumber, thinly sliced
• 1 cup pickled carrots and daikon
• 1 jalapeño, thinly sliced
• 1 bunch fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Baguettes: Preheat your oven to 350°F (175°C). Slice the baguettes lengthwise, leaving one side attached. Place them in the oven for about 5 minutes to warm and crisp them up.
2. Cook the Sausages: In a skillet over medium heat, add the vegetable oil. Once hot, add the sausages and cook them until they’re browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. Cook the Eggs: In the same skillet, crack the eggs and cook them sunny-side up or to your preferred doneness. Season with salt and pepper. Remove from the skillet and set aside.
4. Make the Sriracha Mayo: In a small bowl, mix the mayonnaise, Sriracha sauce, and soy sauce until well combined.
5. Assemble the Banh Mi: Spread the Sriracha mayo inside each baguette. Layer with cucumber slices, pickled carrots and daikon, and jalapeño slices. Add the cooked sausages and eggs. Top with fresh cilantro.
6. Serve: Once assembled, serve the Spicy Sausage and Egg Banh Mi immediately while the baguettes are still warm and crisp.

Extra Tips:

For a more authentic taste, consider making your own pickled vegetables by marinating carrots and daikon in rice vinegar, sugar, and salt for at least an hour.

If you prefer a milder spice level, adjust the amount of jalapeño and Sriracha sauce to your taste. Additionally, feel free to experiment with different types of sausages or add a dash of lime juice for an extra zing.