Authentic Vietnamese Bánh Mì Recipe

Most bánh mì served in North America is inauthentic and sub-par. Fusion restaurants think that North Americans can’t handle the key ingredients to authentic Vietnamese bánh mì:

• heaping quantities of cilantro and mint
• banh mi sauce, like a spicy mayonnaise (see instructions below)

Fortunately, it is relatively easy to make authentic Vietnamese bánh mì at home. The most difficult part is sourcing the king oyster mushrooms and getting fresh herbs.

Bánh mì makes a great breakfast or lunch. I can eat it almost everyday without getting bored and still feel healthy. Millions of tourists agree: Bánh Mì is the all-the-time every-day staple that powers Vietnam’s tourism industry.

RELATED: see our Easy Vietnamese Spring Rolls recipe .

Bánh mì is pronounced like “bang me”. Bánh loosely means “baked-goods”, and mì means “wheat flour”

^{Play Bánh mì:}

INGREDIENTS

Sauce

• 2 tablespoons mayonnaise
• 1/4 teaspoon garlic powder
• a dash of black pepper
• 1/4 teaspoon sugar
• two drops of soy-saunce

Fresh Toppings

• 1/2 sliced tomato
• 1/2 loose cup fresh cilantro
• 1/2 loose cup fresh mint
  • very important!
• 1/2 loose cup fresh thai basil
  • optional
• 2 tablespoons grated carrot
  • sounds gross but actually tastes nice

Fried Toppings

• 2 eggs (or other protein source like tofu, meat)
• 1 king oyster mushroom (not enoki!)
• 2 glove garlic
• 3 stalks green onion
• Vegetable oil for frying
  • preferably sunflower
• 1/2 tablespoon soy sauce

Staple

• Sandwich bread
  • optional: fresh baquette

Optional

• Ketchup to taste
• Sauteed white onions (1/2)

DIRECTIONS

1. Mix sauce ingredients into a homogenous paste.
2. Saute the oyster mushrooms to a golden brown.
   • Set aside when done
3. Saute garlic and green onions for 1-2 minutes on medium heat.
   • When finished, add 1/2 tablespoon of soy sauce.
4. Add eggs and stir to homogeneous egg-onion mix.
   • Cook thoroughly at high-heat.
   • Flip after 2 minutes, and turn off heat to let the other-side cook.
   • (optional: substitute for your favourite protein source)
5. While eggs are cooking, wash cilantro and mint and let dry.
   • Remove woody-stems from mint and cilantro: but no need to dice or chop finely.
6. Slice tomato and grate carrot
7. Prepare sandwich as you please: add sauce, egg, fried mushroom, tomato and carrot. Top off with fresh herbs.
8. Add more sauce or ketchup to taste!

NOTES

• You may consider substituting the King Oyster Mushrooms with regular (champignon) mushrooms. Although this would make it inauthentic and embarrassing.
• “But I hate mint!” Don’t be afraid of the mint. I hate mint on its own. I hate mint chocolate. But there is a strange synergy between mint, cilantro, mayonaisse and protein that is absolutely stunning and unexpected.

What do you miss most about authentic Vietnamese Banh Mi? Let us know in the comments below.