Vietnamese banh mi sandwich with bologna sausage, mint, fresh cilantro, cucumber, carrots, spring onion and a good dollop of mayonnaise… What a great lunch idea this is, straight from the streets of Saigon!
Travel memories, this baguette brings back a lot of memories!
Banh mi will always remind me of our lunches in Saigon, in the south of Vietnam. This Vietnamese sandwich is so flavorful… I agree that the mixed topping looks kind of eclectic, not what you would expect of an Asian sandwich.
But the flavours definitely work!
Banh Mi Sandwiches
Fresh cilantro, mint, cucumber, carrot, daikon, spring onion and red chili. Sounds like a great flavor combo right there.
The French bread, classic bologna sausage and mayonnaise however might sound a bit odd but it makes sense. Because these European culinary influences and ingredients came to Vietnam when it got colonized by France in the 19th century.
I’m using bologna sausage for this version.
However this banh mi also comes with other types of protein. Like pork pâté, cooked chicken or beef and even canned tuna. Oh and tofu of course if you want a vegetarian sandwich.
Last time we were in Vietnam (that was in Hanoi) we ordered banh mi a few times. One contained pork belly.
Another banh mi had stir fried chicken with soy sauce in it and it was absolutely to die for. And it’s a creative idea by the way to use that leftover cooked chicken in your fridge! The lady at the food stall just chopped up some boiled chicken breast and then stir fried it in a little oil and soy sauce. Excellent.
You can use raw carrots and daikon or shredded cabbage.
I also tasted this sandwich with pickled carrots and I prefer that version because that was very refreshing. However since I can’t find this so easily here in Europe I sometimes blanch the veg in some vinegar water but that’s optional. It’s up to you!
Do you love Vietnam food?
Then also check out my grilled scallops with fish sauce and peanuts!
- 2 large bread rolls
- 2 oz bologna sausage (55 g)
- 4 tbsp mayonnaise
- a handful fresh cilantro
- 2 oz fresh cucumber (55 g)
- a handful fresh mint
- 2 oz fresh carrot (55 g)
- 2 oz daikon (55 g), or cabbage
- 1 medium spring onion
- 1 sweet red chili
- Grate the carrot and shred the cabbage (or daikon). You can serve them raw or blanch them for a minute in some hot water to which you add a good splash of vinegar. Then drain the grated vegetables immediately and let them cool down fully.
- Slice the bread rolls in half lengthwise and spread both sides with the mayonnaise.
- Slice the fresh cucumber in thin slices. Roughly chop up the fresh cilantro and the mint. Divide the cucumber slices and half of the chopped herbs over both bread rolls.
- Then slice the bologna sausage into a couple of thick slices. Slice the spring onion and the sweet chili up finely. Divide the sausage slices over the 2 bread rolls and then top them with the sliced spring onion and the chili.
- Then top the sandwich with the (blanched) shredded carrot and daikon (or cabbage).
- Finish with the rest of the freshly chopped cilantro and mint. Close the sandwich with the other half and serve.