Posted by: SV | February 12, 2008

Vietnamese sandwich (Bánh mì)

I took this picture during our lunch at a cafe in Saigon this past summer.  This is a wonderful lunch or snack any time of the year!  The sandwich is full of flavor and crispy.  A refreshing and smooth iced coffee is a nice topper to this snack.   

Traditionally, this is made with Vietnamese cold-cut meat called  ‘ch la’ (mixture of pork/chicken).  It can also be made with chinese-style barbecued pork, lemon-grassed pork, etc.

Here’s my adaptation with all the fixings from your local grocery store.

Vietnamese Sandwich

  • 8 slices of ham or roasted turkey
  • 1 fresh, crispy baguette of French bread, split lengthwise
  • 2 ounces of a good quality pâté
  • 1/2 cucumber sliced at diagonal
  • 1/2 carrot julienned
  • 2 tablespoons very roughly chopped fresh cilantro
  • black pepper to taste
  • 2 thin sliced rings of a red onion  (optional)
  • 1 jalapeño, thinly sliced at diagonal (optional)

1.      Open the baguette and spread pâté on the bottom side of the baguette

2.      Lightly drizzle  soy sauce on the top side of the baguette

3.      Top with cucumber slices

4.      Layer on slices of ham or turkey

5.      Crushed black pepper over the meat

6.      Distribute sliced onion, carrots and jalapeño over the meat

7.      Sprinkle chopped cilantro

8.      Cut baguette diagonally into 4 equal portions  

Hint:   I like my sandwiches warm and crispy – so I usually toast it first.  Toast baguette in 350° oven for 3-5 minutes, just until it is crispy on the outside.  If you dislike pâté, you can replace it with a slather of butter or mayonnaise.  

Vietnamese sandwich, originally uploaded by SV.

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