How to Make the Ultimate Banh Mi

This sandwich is loaded and pretty easy to do.
IMAGE Miguel Nacianceno

Freshly made on the streets of Hanoi, this is our favorite sandwich. It borrows heavily from the strong French heritage and applies it wholly to the Vietnamese style of cooking, combining ingredients you never thought you would see on a baguette.


  • 1/4 cup white sugar
  • 1/4 cup distilled white vinegar
  • 1/2 cup water
  • 1/2 cup grated carrot
  • 1/2 cup grated radish
  • Salt and white pepper

Boil all the water, sugar and vinegar. Let cool 30 minutes. Add the vegetables and season with salt and a little white pepper. Keep in the fridge for an hour.


  • 1 tsp grapeseed oil
  • 1 tbsp finely chopped red onion
  • 600 g of long thinly sliced pork loin (with some fat)
  • Seasoning: some garlic powder, black pepper (a pinch), ground coriander seeds, sesame oil (drops), brown sugar, soy sauce, vinegar, ginger powder. Put about a tbsp of all the liquids and 2 tsps of all the dry ingredients.

Season the pork well. Let sit 30 minutes. Fry off the onion with the oil, when slightly caramelized add in all the pork. Season to taste.



  • 4 small baguettes
  • Butter
  • Laughing Cow Cheese
  • 8 thin slices Vietnamese pork roll
  • 8 slices Vietnamese salami
  • Fresh cilantro
  • 4 slices of cucumber
  • 1/2 cup lemon juice mixed with 1 small chopped red chilli, 2 tsp of fish sauce, 1 tsp of soy sauce, 1 tsp of brown sugar

Slice the baguettes. Slather with butter. Toast slightly in the oven. When they come out, spread one Laughing Cow cheese on each of them. Top with the pork, a piece of salami and a piece of roll, some of the pickles and a slice of cucumber. Finish off with the cilantro sprigs and drizzle on some of the lemon juice sauce. Close and enjoy.

This article originally appeared in the March 2013 issue of Esquire Philippines. Minor edits have been made by the editors.

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