Video: Vietnamese Sandwich -

Video: Vietnamese Sandwich

See how to make an authentic Vietnamese pork sandwich.

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In this video, you’ll see how to make an authentic Vietnamese sandwich loaded with spicy pork, cucumber, and cilantro. These delicious baguette sandwiches, called banh mi in Vietnamese, celebrate French-influenced Vietnamese cooking and are a nice break from everyday sandwiches. They’re also a great way to use up leftover pork! Watch the video, then get SONNYCHIBA’s 5-star recipe for a Vietnamese Sandwich. The key here is the garlic chili sauce. You can find the chili sauce in most larger grocery stores; substitute sambal or Korean chili paste if like. See more sandwich videos >>

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Sep. 28, 2014 3:49 pm
Not the Bahn Mi sandwich I know! Pulled pork...yes...not loin chops that thick...
Sep. 24, 2014 5:25 pm
No, no, no!!! Not the Banh Mi that I'm use to at all!! Pork is to thick and veggies are way too thick. Also missing the pickled carrots and daikon, the jalapeno rings and sprigs of cilantro. I'll stick w/my fav Vietnamese restaurant for Banh Mi or those made by my friends mother. I would love to have her recipe some day.
Sep. 22, 2014 4:01 pm
I agree with the others comments that this is not at all authentic. I scoop out the inside of a baguette but you don't want to use a rustic baguette. The meat is cut way too thick. Traditional meats aside, I've used roast chicken leftovers, spam, canned sardines. However, what really makes it authentic is fresh, fluffy french bread, pickled carrots and daikon and pate. Seasoning is usually just a sprinkle of soy sauce, salt & pepper, and thinly sliced chili peppers if you want the extra kick.
Sep. 21, 2014 10:24 am
Could wsgirl please contribute a real recipe for this sandwich? I am not being snarky but your version sounds most tasty. Can you use shredded pork? The garlic chili if that is okay would be a change from the usual BBQ I do with my leftover pork.
Sep. 20, 2014 3:20 pm
Looks and sounds great, but, get yourself one of those hand-held juicers (used for Margaritas, etc.). You place half of a lime or lemon and squeeze, as if you are holding a pair of know which ones i'm referring to :) Much easier and sanitary. Hope this helps.....
Sep. 20, 2014 3:17 pm
Terrible representation of one of my all-time favorite sandwiches. This is anything but authentic, from beginning to end. Some of the ingredients are right but the execution was clearly lost in translation so the end result is nothing like any banh mi I've ever had. Starting with the all-important bread. The baguette in this video is a dense, rustic type, not the light, airy type essential for a real banh mi. Also some of the inside of the baguette needs to be scooped out to hold the fillings properly so that it is easy to hold and eat. This thing looks impossible to bite into--or through...made worse by the preparation of the meat in this video. It should be sliced thinly, not just cut in two fat chunks the thickness of a burger! And where are the crunchy fresh-pickled carrots & daikon radish? And the hot pepper rings? And the whole sprigs of cilantro--including the tender young stems? Chopping cilantro is appropriate when making a Mexican salsa but totally wrong when making a Vietnam
Sep. 20, 2014 11:41 am
Not the Bahn Mi sandwich that I know!
Sep. 20, 2014 6:40 am
That is the worse example of a Vietnamese Banh Me I have ever seen. I have been married to a Vietnamese girl for 44 years and that sandwich you just made might be an American Sandwich but it is in no way a Vietnamese Banh Me
Oct. 27, 2012 8:07 am
I have eaten Bahn Mi in many Viet restruants and have never seen one like this. In this video the meat is way to thick. Should be in thin slices, no lime juice and add a slice of hot pepper.
Oct. 26, 2012 3:30 pm
If the chops are cut that thin, it would be better to saute them on the stove top
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