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Rating: 3 stars This recipe is a nice base for Banh Mi and those who are not familiar with Vietnamese subs/food. Adding additional ingredients could make this a much better a more solid Banh Mi. One key ingredient that was not mentioned here is the soy sauce which is typically added atop the mayo and for those feeling a bit more adventurous, duck/chicken pate. As far as meat goes, the most popular/common filling is the cha siu (xa xiu) pork which is a sweet BBQ pork that is grilled/fried (my personal favorite as it goes well with the pickled veggies). Chicken can be used as well, Vietnamese cold cuts, pork meatballs or even firm fried tofu for a vegetarian option. Thumb Up Helpful (80)

Rating: 4 stars I used this recipe as my inspiration & only made the marinade adding 1/4 tsp. kosher salt. I'd had pork to use from a slow smoked butt roast which was moist & wonderfully seasoned so I think any good flavored pork or chicken might work just as well. I let the veggies marinate 1 hour & they were great - lots of flavor but still fresh & crunchy! I lightly toasted just the crusts of my bagette & I used all the veg & garnish suggested but added a dash of soy sauce over all because the mayo just didn't do enough so I'll hafta figure that out next. But try it - it's a great sandwich! Thumb Up Helpful (49)

Rating: 5 stars We LOVE Banh Mi at our house, and I've been experimenting as well. I like the marinade for the veggies in this recipe, although I think the mayo needs to be infused with something to make it more authentic (at least, they do at our VN Baguette shop...) I tried adding garlic powder and a little Chinese 5 spice just to see. We loved it. Next we're gonna try the Asian BBQ Pork from Costco as a sandwich filler. Thumb Up Helpful (39)

Rating: 5 stars I've never had a Banh Mi before but decided to look it up and try it because I watched The Great Food Truck Race with Nom Nom and it peaked my interest. So I can't attest to whether or not it is authentic but I will say I followed this recipe pretty closely and it was delicious and very fresh. The only changes I made were I used a whole grain hoagie roll instead of a French baguette and I mixed in Sriracha with my mayonnaise. My husband thoroughly enjoyed it and we plan on making more meat tomorrow to eat with the left over veggies I prepared. I'm letting the slaw marinate overnight as well and expect it to be even more fantastic tomorrow. Definitely would recommend trying. Thumb Up Helpful (14)

Rating: 4 stars Delicious and easy! Next time I make it though I'll definitely include some chili garlic sauce (e.g. siracha) mixed in with the mayo to give it a bite. Thumb Up Helpful (12)

Rating: 4 stars I loved this!!! The marinade for the veggies is OUTSTANDING even though it's so simple. I marinated the chicken in soy sauce and chili paste for a bit before cooking and made a cilantro mayo instead of putting cilantro on top (dont like the bits in my teeth) Just personal preference I made the sammich open faced. ALl in all a great try! Only 4 stars because the one at my local VN place is better. Thumb Up Helpful (12)

Rating: 5 stars I am Vietnamese and I just would like to say that 'Banh Mi' is literally translated as 'sandwich.' So when you say 'Banh Mi Sandwich ' you're saying 'Sandwich Sandwich.' I do admire your own rendition of it though! Good work! Thumb Up Helpful (11)

Rating: 5 stars So flavourful! I really enjoyed the pickled vegetables and I didn't find it time consuming to do at all. I used my julienning peeler from Pampered Chef and was done in a snap! I added siracha chili paste to my sandwich instead of using jalepenos as I felt the siracha would complement the flavours better. I will definitely be making this again. A wonderful summer time meal. Thumb Up Helpful (11)