Banh Mi French Legacy Vietnamese Classic

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Ingredients ready to assemble - Banh Mi French Legacy Vietnamese Classic www.compassandfork.comVietnamese food is suddenly becoming popular all around the world. It’s not just beef noodle pho and fresh rice paper rolls, Today we feature the popular Vietnamese banh mi – French legacy, Vietnamese Classic. A French baguette stuffed full of pate, lemongrass-infused pork and fresh vegetables, herbs and pickles. The perfect lunch!

Long-time readers will know that we feature 3 travel and/or food posts per week from our chosen, featured country. October is Vietnam month and we already have a full calendar of posts. But in all good conscience I could not omit banh mi. So to squeeze it in we are issuing a bonus, 4th post this week.

In Hoi An and Hanoi, we enjoyed fabulous banh mi for around $1.50. The French influence is very obvious, using French-baguette-style rolls, mayonnaise, pate, pickled carrot and cucumber. In combination with classic, Vietnamese flavors, fresh herbs and vegetables, this becomes a delight for the senses.

A Vietnamese baguette is slightly different than the French version. French baguettes aim to be crispy on the outside, soft on the inside and are made only using water, flour, salt and yeast. The Vietnamese version is light and airy, “fluffy”, and has a wider variety of ingredients used. Both are excellent.

Today’s recipe is our version of the street food we enjoyed so much in Hoi An. And why Hoi An? Well that is home to the Banh Mi Queen, which won our vote for the best banh mi in Vietnam. Yes and that is all she sells. There is nothing else on the menu. But I have to tell you that it was a close vote from another banh mi institution, Phuong  Phuong, also in Hoi An, was featured by Anthony Bourdain. The banh mi from both establishments is just brilliant. And what a price for food that tastes so good.

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And we are going to sandwich this post in between our Hoi An and Hanoi posts!

Hoi An - Banh Mi French Legacy Vietnamese Classic

I won’t lie to you, there is a little bit of preparation to put together the ingredients for banh mi, but it is so worth it! Luckily, we live close by to Vietnamese bakeries where we can satisfy our banh mi fix.

If you ever have the chance to go to Vietnam, take it and do make sure you try a bahn mi. And if you get the chance visit, world-heritage listed Hoi An. It’s not just the food. (You can take cooking classes here for as little as $19 USD). The people are lovely and the scenery is spectacular.

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Banh Mi French Legacy Vietnamese Classic www.compassandfork.com
Banh Mi French Legacy Vietnamese Classic
Banh Mi French Legacy Vietnamese Classic
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A delicious combination of flavors and textures. Healthy, too.
Servings Prep Time Cook Time Passive Time
2rolls 20minutes 10minutes 10minutes
Servings Prep Time
2rolls 20minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
Servings: rolls
Units:
Ingredients
Servings: rolls
Units:
Instructions
Pickled Carrot
  1. Place vinegar and sugar in a small saucepan and over a medium heat stir until sugar dissolves. Place the carrot in a bowl and pour over the vinegar solution. Add the salt and stir to combine. Stand until cooled and then drain carrot. Discard liquid. Refrigerate until needed.
Garnish
  1. Combine the soy sauce and chili and place in a small serving dish.
Lemongrass Pork
  1. To make the lemongrass pork, combine all ingredients except the green lemongrass sticks and the oil. Wrap the mixture around the halved lemongrass sticks, making sure the meat mixture is not too thick. Rub the oil over the pork and BBQ or broil/grill for about 3-5 minutes each side or until golden and cooked through. Remove from heat and allow to cool.Lemongrass skewered pork - Banh Mi French Legacy Vietnamese Classic www.compassandfork.com
Assembly
  1. Assemble the banh mi. Split the baguette rolls length-ways. Spread with mayonnaise and pate. Remove the lemongrass sticks and split the pork in half (length-ways). Divide across the rolls. Add pickled carrot, cucumber, cilantro (coriander) and green (spring) onions. Season with salt and pepper. Add some garnish.A Foodies Guide to the Best of Vietnam Banh Mi French Legacy Vietnamese Classic www.compassandfork.com
Recipe Notes

# Our free, Asian cooking essentials guide catalogs all those unusual herbs, spices and vegetables.  We provide close-up pictures to help you identify the ingredients along with a description of each item.  See the side bar or bottom of this post for details.

You can buy palm sugar from Asian grocers and better supermarkets.

ready to eat -Banh Mi French Legacy Vietnamese Classic www.compassandfork.com

22 Responses

  1. I am totally intrigued by this dish. I love the sound of the Vietnamese flavours, then the addition of pate has me blown away.
    So unusual. Looking forward to trying this 🙂

    • Editor
      |

      Thanks for your comment Claire. It is the combination of flavors that I love about this dish and yes pate, who would have thought! And then the crunch of the of the herbs, vegetables and baguette. Hmmm, time to go back to Vietnam!

  2. Choclette
    | Reply

    Vietnamese food hasn’t quite reached Cornwall yet, but I know it’s all the rage in London. Your photos are all quite beautiful.

    • Editor
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      Choclette, It seems to be increasing in popularity everywhere! It might reach Cornwall yet!

  3. Katie | Honestly Nourished
    | Reply

    Yum! I love Vietnam so much — went to Ho Chi Minh on my honeymoon and was completely captivated by the culture and all the wonderful flavors. Thanks for sharing such a beautiful recipe! XX Katie

    • Editor
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      Yes we loved Ho Chi Minh City, especially all of those motor bikes. I think Banh Mi is my favorite sandwich. What a combination of flavors and textures. Thanks for your comment Katie.

      Cheers….Mark

  4. Jessica {Swanky Recipes}
    | Reply

    Totally looks like an awesome sandwich. I love Vietnamese food so I’ll have to give this a try!

    • Editor
      |

      Jessica, Hope you enjoy it. Check out some of our other Vietnamese recipes as well.

  5. Claudia | Gourmet Project
    | Reply

    those lemongrass skewers… I always enjoy your pics and stories!

    • Editor
      |

      Thank you so much Claudia. The lemongrass skewers are a great way to infuse a bit of that lemongrass flavor into your cooking.

  6. Steph @ Steph in Thyme
    | Reply

    A classic, love Banh Mi and all its variations. I would love to travel to Vietnam one day!

    • Editor
      |

      Hi Steph, thanks for your comment. Yes it’s the combination of flavors and textures that I like. Vietnam surprised us. Very few holiday destinations over deliver, but Vietnam did. Cheers….Mark

  7. rika
    | Reply

    I love Banh Mi and asian foods.. This recipe looks amazing!

    • Editor
      |

      Rika, Enjoy. It is very one very nice sandwich!

  8. Christine | Vermilion Roots
    | Reply

    This brings me back to our trips in Vietnam. I really miss the food. Thanks for the recipe.

    • Editor
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      Christine, Thanks for commenting. I think food is a great way to remember a trip! Glad we could bring back the memories.

  9. Lyndsay
    | Reply

    OMG, I’m drooling. This sandwich looks so amazing. I’m definitely going to try this recipe. Thanks for sharing

    • Editor
      |

      Lyndsay, I think you’ll love it!

  10. Ange
    | Reply

    The best sandwich in the world! You make me want to pack my bags for Vietnam.

    • Editor
      |

      Ange, Trying it at home will be the next best thing! Glad you enjoyed it!

  11. Immaculate
    | Reply

    Oh My! Now this is a sandwich ! You have definitely piqued my interest! I can’t wait to give it a go when I stop by the Asian Market, we have one not too far away and they offer an array of Delicious food.Thanks for sharing!

    • Editor
      |

      My pleasure. Let me know how it goes, you won’t be disappointed. Thanks for your comment. Cheers….Mark

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