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How to make the most delicious, atuthentic Vietnamese Banh Mi Sandwich - fresh, light, complex and flavorful with lots of umami goodness, made with your choice of tofu, mushrooms, chicken or pork and simple pantry ingredients. Vegan-adaptable.

Banh Mi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 5 1x
  • Category: sandwich, lunch
  • Method: stovetop
  • Cuisine: Vietnamese
  • Diet: Vegan


How to make the most delicious, authentic Vietnamese Banh Mi Sandwich – fresh, light, complex, and flavorful with lots of umami goodness, made with your choice of tofu, mushrooms, chicken or pork and simple pantry ingredients. Vegan-adaptable.


Units Scale

Pickled Veggies: 

  • 1 small daikon radish (3/4 cup matchstick or grated)
  • 1 medium carrot (3/4 cup, matchstick, or grated)
  • 1/2 cup vinegar (white, rice, apple cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons sugar, or sugar alternative (please don’t skip)


  • 16 ounces firm tofu (or chicken thighs -boneless, skinless, or mushrooms, or pre-make this pork)
  • 3/4 teaspoon salt, more to taste
  • 3/4 Chinese Five Spice, or to taste
  • olive oil for searing
  • 2 Turkish cucumbers- thinly sliced
  • 1 cup of cilantro leaves ( or a mix of cilantro, Thai Basil, mint)
  • 1 jalapeno, (or serrano) very finely sliced

Sriracha “Mayo“

  • 1/3 cup mayo, vegan mayo, or aioli
  • 13 teaspoons Sriracha Hot sauce

Fresh baguette, or use mini baguettes, or tradional Banh Mi buns


  1. Make the Pickled Veggies: Peel the daikon and carrot, then cut into matchsticks (thinly slice, stack, then cut into thin strips). Place in a small pot with water, vinegar, salt and sugar. Feel free to add slices of jalapeno, saving some fresh slices. Bring to a simmer, then cool immediately, placing in the fridge. You could do this a day before.
  2. Pan Sear Tofu/or Chicken: Blot the tofu gently with paper towels, cut into 1/3 inch-thick squares or rectangles. Season both sides generously with salt, and sprinkle lightly with Chinese 5 Spice.  Pan sear in oil, until both sides are crisp and golden. If using chicken, season both sides generously with salt and lightly with five-spice. Pan-sear until deeply golden. Either lower the heat and cook through or finish cooking the chicken in a 350F oven, then shred it a bit with two forks. Taste and adjust salt and 5-Spice, adding more to taste.
  3. Sriracha “Mayo“: Mix the mayo and sriracha together, adding more to taste. Sriracha has both acidity and sweetness- keep this in mind if using something else and adjust accordingly.
  4. Assemble the Banh Mi: Slit one side of the baguette down the whole length of it, leaving the other side intact- so it hinges open, like a book.  Lather both sides with Sriacha Mayo. Layer in the protein, add the cucumber slices, and pickled Carrot/Daikon mix. Top with fresh cilantro and fresh jalapeno.
  5. Give the Sanwiche a shake, open side up, to get things to settle towards the hinge.  Cut into individual sandwiches.
  6. You could also cut these into 8-12 mini “finger” sandwiches, piercing each piece with a toothpick- for a fun appetizer like we used to do in our catering business.


These can be frigerated (wrap in plastic wrap or beeswax wrap) for a couple of hours before serving.

Mushrooms: Mushrooms can be sauteed in olive (and seasoned with salt and five-spice) or tossed in olive oil then roasted or grilled. Oyster mushrooms are a great option here!

Here is the Five Spice Pork Recipe-which I would make ahead.


  • Serving Size: Made with tofu
  • Calories: 393
  • Sugar: 4.5 g
  • Sodium: 1103.4 mg
  • Fat: 16.4 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 42.8 g
  • Fiber: 4.4 g
  • Protein: 19.4 g
  • Cholesterol: 0 mg