‘Banh Mi’ Vietnamese sandwich


This French Vietnamese baguette may take a bit more time than a usual sandwich to make – but I promise it will be worth all your effort!


banh mi PM


MKA tip: You can make the pickle and chilli mayonnaise in advance and store in the fridge the day before.


Makes 4 sandwiches


  • 1 large baguette cut into 4 sandwich sized lengths or 4 small french baguettes (we love the wholemeal multigrain ones)
  • 1/2 of a cucumber, sliced into thin ribbons (you can use a peeler for this)
  • handful of cut herbs (I used coriander & dill)
  • 1 tablespoon oil
  • 1 pack of extra-firm tofu or seitan
  • 1 large red chilli cut into thin slices
  • 2 tablespoons Soya sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons Chilli sauce (I used Sriracha)
  • 5 tablespoons Vegan mayonnaise

For the pickle:

  • 1/2 cup rice vinegar
  • 1/4 cup  water
  • 1/4 cup sugar
  • 1/4 cup carrot (about 1/2 of a carrot), peeled and grated
  • 1/4 cup white or red radish (about 1/2 of a radish), peeled and grated (I used red daikon radish)
  • 1/4 cup thinly sliced red onion, (about 1/2 of a red onion)


banh mi ingredients PM


  1. To make the pickle: pour the rice vinegar, water, and sugar in a small saucepan over medium heat. Bring to a boil, and stir until the sugar has dissolved. Transfer the vinegar mixture to a bowl to cool and then place in the fridge to cool completely.
  2. After the pickling liquid has cooled, add the grated carrot, radish and sliced onion to the liquid and mix well. Cover and set aside to marinate for at least 30 minutes.  Drain off the excess vinegar mixture after the vegetables have marinated and you’re ready to use them.
  3. The chilli mayonnaise is the easiest part as you can also make this in advance. Just combine the mayonnaise and chilli sauce in a small bowl and mix well. It will produce a lovely ‘terracotta’ colour which is very pleasing to the eye when spooned into the sandwich 🙂
  4. To make the seitan/tofu mixture: heat the oil in a saucepan and saute the tofu/seitan until nicely browned. Add the red chillies and stir with the tofu/seitan for about 2 minutes. Finally add the soya sauce and then take off the heat &  cool ( I like to serve this slightly warm and not cooled completely)
  5. While your tofu is cooking you can prepare the cucumber and herbs and keep them ready for the ‘Finale’ – the assembly line!
  6. The order of the ingredients in your sandwich is of course up to you, but here’s my preferred order: chilli mayo, sliced cucumber, some herbs, seitan mixture, Pickle, a second lot of herbs then finally another layer of chilli mayo.


banh mi assembled PM

One response to “‘Banh Mi’ Vietnamese sandwich

  1. Pingback: The ‘Banh mi’ | My Kitchen Adventures

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