Craving a light sandwich packed with flavours? This Banh Mi Vietnamese sandwich is the perfect solution! It’s a quick and easy dish that comes together in just 20 minutes using pantry staples and leftover rotisserie chicken or any cooked meat. It’s a delicious, healthy street food. Try this effortless Banh Mi sandwich recipe and get ready to wow your taste buds!
Why You’ll Love This Banh Mi Recipe
Banh Mi is the ultimate Vietnamese sandwich—light, fresh, and bursting with flavours. It features a crispy baguette filled with meat or fish, slightly tangy-sweet pickled veggies, fresh citrusy coriander (cilantro), crunchy cucumbers, chilli, and a creamy mix of butter and mayo. Honestly, the Vietnamese do sandwiches best!
I love how light, balanced, and healthy Banh Mi is. But one day, I wondered—how can I recreate that authentic flavour using just pantry staples, no cooking, and even more richness? Sometimes, you want all the deliciousness without the effort—just assembling whatever leftovers you have in the fridge. This minimalist Banh Mi recipe does just that, bringing bold flavours to life with ease!
Minimal Cooking, Maximum Flavour
Craving Banh Mi but don’t want to cook meat? No problem! This recipe is perfect for quick meals using pantry staples or leftovers like rotisserie chicken or canned tuna—no prep required.
Simple, Quick, Yet Addictive
Banh Mi is all about the balance—crispy bread, fresh herbs, crunchy vegetables, rich protein, and flavourful sauces. Once you understand what makes Banh Mi, you can create your own version that still captures that authentic taste using basic ingredients.
A Nutty, Irresistible Twist
Butter adds richness, but brown butter? It takes the flavour to the next level! Its deep, nutty aroma enhances the savoury umami goodness, making every bite even more irresistible.
The History and Origin of Banh Mi
In Vietnamese, “Banh Mi” simply means bread. One of the fascinating aspects of colonization is how the food of the colonizer gets introduced to the colony, only to be localized and transformed using native ingredients to suit local tastes. This is exactly what happened with Banh Mi.
During French colonial rule (1887–1954), the French introduced baguettes, along with butter, pâté, cheese, cold cuts (sliced cooked meats), and Maggi seasoning. This explains why Vietnamese sandwiches still retain French elements in their ingredients today. Even now, Banh Mi vendors commonly use pâté, Vietnamese-style cold cuts, and butter, finishing the sandwich with a drizzle of Maggi seasoning to enhance its umami depth—but in a uniquely Vietnamese way.
After gaining independence, the Vietnamese adapted the French baguette into their own style of bread, making it crispier, lighter, and airier than its French counterpart. They filled this bread with a combination of butter and mayo, then layered it with savoury cooked meats, tangy pickled vegetables (typically pickled daikon and carrots), fresh herbs (such as coriander), spicy chilies, and umami-rich Maggi seasoning. This marked the birth of the Vietnamese-style Banh Mi—a perfect fusion of French and Vietnamese flavours.
The Role of Maggi Seasoning in Banh Mi
Maggi seasoning is a key ingredient that brings Banh Mi its characteristic umami punch, binding all the flavours together. Created in the 19th century by Swiss entrepreneur Julius Maggi, this condiment is made from hydrolyzed vegetable protein and was designed to enhance flavour with deep, savoury notes.
In 1947, Nestlé acquired Maggi, turning it into a global pantry staple. However, there are regional variations to cater to different tastes—European Maggi is stronger and more fermented, while Southeast Asian and Mexican versions are slightly sweeter or spicier.
Today, Banh Mi stands as an iconic Vietnamese dish, blending French culinary influence with vibrant Vietnamese flavours, making it one of the world’s most beloved sandwiches.
Ingredients for a Quick & Easy Vietnamese Banh Mi
To make an authentic and flavourful Banh Mi, you’ll need a few essential ingredients:
- Sweet and sour pickled vegetables (typically daikon and carrots)
- Fresh coriander herb
- Your choice of protein—typically pork or chicken—but other options like tofu, canned tuna, fish, or cold cuts work just as well.
- Maggi seasoning (for that signature umami boost)
- Butter (or even better—brown butter!)
Other ingredients like cucumber, mayonnaise, and chillies are optional, but they add extra richness, deliciousness, crunch, and a spicy kick. If you have them, use them—but no worries if you don’t!
1. Bread (Baguette or Banh Mi Bread)
The bread is a key component of Banh Mi. If possible, get Vietnamese-style baguettes from a local Vietnamese bakery. They are lighter, crispier, and airier than traditional French baguettes, which tend to be denser and chewier. If you can’t find Vietnamese Banh Mi rolls, use a French baguette or any crusty, crispy bread as a substitute.
2. Protein (Canned Tuna, Leftover Chicken, Cold Cut, Cooked Meat)
The possibilities for Banh Mi fillings are endless. Most stores offer chicken or pork-based fillings, such as crispy roasted pork, BBQ chicken or pork, and grilled lemongrass chicken. But you can use any leftover meat or canned tuna to make it quick and easy!
3. Quick Pickles (Carrots, Onion, or Other Veggies)
Pickled vegetables add lightness, a tangy-sweet flavour, and a crunchy texture. These are essential to make delicious Banh Mi. Traditionally, Banh Mi includes pickled daikon and carrots, but you can use carrots, onions, beetroot, cabbage pickles or any combination.
Avoid salty-brined cucumber pickles for the filling, as they don’t complement Banh Mi well. Sour, vinegary, and sweet pickles are the perfect match! If you don’t have pickles. no need to panic! I am sure you have carrots in your fridge. To make quick simple pickles, massage the veggies in a mixing bowl in the vinegar, salt, and sugar mixture and allow to sit for 5–10 minutes. Once they are pliable, squeeze out any excess liquid before using them as a filling.
4. Coriander (Cilantro)
Coriander is essential for that fresh, citrusy flavour that balances the richness of the fillings. It’s a signature herb in Vietnamese cuisine and a must for authentic Banh Mi. Alternatively, you can add spring onion that pairs with coriander well.
5. Maggi Seasoning
Maggi seasoning is a defining flavour in Banh Mi. Some vendors make their own Banh Mi sauce using soy sauce and fish sauce, but Maggi seasoning provides instant umami depth. You can get it in a major supermarket. However, I find that the best flavourful Maggi seasoning comes from Thailand or Vietnam (find it in Asian grocery stores).
Did you know?
Maggi Seasoning, made from hydrolyzed vegetable protein, was created in Switzerland in the 19th century. Nestlé acquired Maggi in 1947, making it a global kitchen staple. There are some regional variations—European versions are stronger and more fermented, while Southeast Asian and Mexican versions are slightly sweeter or spicier.
6. Butter (or Brown Butter for Extra Flavor)
Butter in Banh Mi is a French influence—a result of over 70 years of French colonial rule. Spreading butter adds richness and creaminess. For an extra layer of rich, nutty flavour, use brown butter instead of regular butter—you’ll be amazed at the difference! It’s worth making, and once you do, you can use it as a butter substitute in countless dishes. Check out my Brown Butter Recipe to see how easy and delicious it is!
7. Cucumber (Optional but Highly Recommended)
Cucumbers aren’t essential as quick pickles can provide some crunchiness. But fresh cucumber slices add a great crispness that you can’t resist. I highly recommend you use it. Continental or telegraph cucumbers work best as they’re firmer and have less water content. Lebanese cucumbers are fine too—just scoop out the watery seed section to prevent a soggy sandwich. Salad mixes, such as lettuce or shredded cabbage, can be used. They can add freshness, volume, and extra texture to the filling.
8. Chili (Optional for a Spicy Kick!)
Chilli is optional, but if you love a bit of heat, fresh chillies add a nice spicy contrast. Use any fresh chilli—red or green works well. Red chillies give better colour contrast in Banh Mi.
9. Mayonnaise (Optional for Extra Richness!)
Mayonnaise plays a similar role to butter by adding moisture, umami, and richness. If you prefer a lighter sandwich, you can skip it. But Mayo is a great addition if you like an extra creamy and richer flavour.
Ingredients
- Vietnamese Banh Mi bread rolls or baguettes
- 1 medium or 2 small cans of tuna (drained) or any leftover cooked meat
- 3 stems of coriander (stems and roots removed)
- Carrot, radish, or any sweet and sour pickle (see recipe below)
- Butter or brown butter
- Maggi seasoning
- 1 small cucumber, sliced (remove seeds if using Lebanese cucumbers)
Optional Ingredients (to make it even more delicious)
- Mayonnaise
- Chilli
Ingredients for Carrot or/and Radish Quick Pickles
- 1 medium Carrot
- 1ts of salt
- 2 tbsp of vinegar
- 2 tbsp of sugar
Instructions
Step 1 - Make a quick pickle
Thinly julienne the carrot and massage it well with salt, vinegar, and sugar. Let it sit for about 10 minutes until it softens. (See Note.)
Step 2 - Prepare Filling
- Cucumber: Thinly slice lengthwise
- Corriander: remove stems and root
- Chilli: chop (leave it out if you can't take chilli heat)
- Quick Pickles: Once the pickles are wimpy and pliable, they're ready to use. Squeeze out any excess liquid.
- Protein: If using canned tuna, drain the water or oil. For leftover meat like rotisserie chicken or any leftover meat, warm it up in a microwave or oven and shred it by hand.
Step 3 - Assemble Sandwich
- Slice the baguette or Vietnamese bread roll lengthwise, but don’t cut all the way through—keep one side attached.
- Spread butter or, for an extra layer of richness, brown butter (trust me, it's worth it—check out the recipe!). Check out the recipe.
- Add mayonnaise for a creamier flavour—it’s optional but makes it even more delicious!
- Fill the bread evenly with protein, pickles, coriander, cucumbers, and chilli.
- Drizzle a few drops of Maggi seasoning for the perfect finishing touch.
Now, take a bite and enjoy! If you made this quick and delicious Banh Mi, tag me—I’d love to see it!
Notes
- Traditionally, carrot and white radish pickles are used, but you can make quick pickles with radish, carrot, onion, or cabbage. The key is to balance the sweet and tangy flavours for the perfect pickle.
