(Vietnamese baguette sandwich)

The Vietnamese love their banh mi (bánh mì). The foundation of this versatile sandwich is French: baguette, mayonnaise and sometimes paté. But everything else in the Saigon sub is pure Vietnamese. They can be filled with barbecue pork, grilled chicken, tofu or even scrambled eggs in a breakfast version.


  • Vegetable Pickle
  • 1/4 cup Vinegar
  • 3 tbsp Water
  • 1 tbsp Sugar
  • 1tsp Salt
  • 1 Carrot, julienne or grated
  • 150 gm Daikon, julienne or grated
  • Sandwich
  • 4 Small baguettes
  • 1/4 cup Mayonnaise
  • 500 gm chicken, tofu or other filling (see variations)
  • ½ Cucumber, thinly sliced
  • 1/2 bunch Cilantro
  • 2 to 3 Serrano or jalapeño pepper, thinly sliced (optional)
  • Soy sauce — to taste


  • Stir the vinegar, water, sugar and salt together in a small bowl. Add the carrot and daikon, mix well and set aside to marinate for at least 30 minutes. Drain well before using on sandwiches.
  • Slice the baguettes open lengthwise, leaving one side of the bread as a hinge. Open the bread up and remove a little of the inside to hollow out a space.
  • Spread the inside of each bagette with mayo. Add layers of meat, marinated carrot and daikon, cucumbers, cilantro sprigs and chile peppers. Sprinkle with soy sauce and serve.
Tagged: Stuart