A crackly baguette stuffed with pâté, pork, pickled daikon-carrot, cilantro, and chili — French bread reborn in Saigon.

Where does Bánh Mì come from?

Bánh Mì is a Vietnamese dish from Ho Chi Minh City, Vietnam.

Can Bánh Mì be made vegan, gluten-free, or dairy-free?

Yes. This Bánh Mì recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Bánh Mì take to make?

About 35 minutes total (25 minutes prep, 10 minutes cooking), serving 4.

Bánh Mì — a Ho Chi Minh City, Vietnam recipe

Name: Bánh Mì
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 baguettes; 1 lb roast pork or grilled pork (or cha lua); 1 cup each daikon + carrot, julienned and quick-pickled; 4 tbsp pâté; 4 tbsp mayonnaise; 1/2 cucumber; a bunch cilantro; 2 jalapeño; 1 tbsp soy or Maggi

Asia → 🇻🇳 Vietnam → Ho Chi Minh City

Bánh Mì

Vietnamese · easy · serves 4

prep 25 min · cook 10 min

~1108 cal · 56g protein · 131g carbs · 38g fat (estimated, per serving)

🍽️

Split baguette stuffed with pork, pickles, and cilantro

🇻🇳 Ho Chi Minh City

The bánh mì is what happened when the French left their baguette and the Vietnamese made it infinitely better — an airy rice-flour-lightened loaf packed with pickles, herbs, chili, and savory fillings. Saigon’s street carts turned it into a national art.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

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4 baguettes

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1 lb roast pork or grilled pork (or cha lua)

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1 cup each daikon + carrot, julienned and quick-pickled

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4 tbsp pâté

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4 tbsp mayonnaise

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1/2 cucumber

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a bunch cilantro

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2 jalapeño

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1 tbsp soy or Maggi

Instructions

1

Quick-pickle the daikon and carrot in rice vinegar, sugar, and salt for 20 minutes.

2

Warm the baguettes until crisp; split without cutting all the way through.

3

Spread pâté (or mushroom pâté) on one side, mayo on the other.

4

Layer the pork (or tofu/mushrooms), pickled vegetables, cucumber, cilantro, and jalapeño; dash with soy or Maggi.

5

Press closed and eat immediately, while the bread still shatters.

Saigon street-cart tradition.

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🌏 While it simmers — know your destination

📍

Ho Chi Minh City. Saigon, where French bread became the perfect sandwich.

🗺️

Vietnam. A cuisine of broth, herbs, and balance perfected on plastic stools.

🌍

Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →