Bánh Mì

Where to Eat It: Ho Chi Minh City

Bánh mì is a term for all types of bread in Vietnamese, but it’s become synonymous with a mouthwatering sandwich that might best be described as a Vietnamese hoagie. A product of French colonialism in Southeast Asia, the bánh mì seamlessly combines Western and Eastern ingredients. Fillings vary, but a standard bánh mì consists of a baguette stuffed with meat (perhaps grilled pork, meatballs, or cold cuts), cucumber slices, sprigs of cilantro, pickled carrots and daikon, liver pâté, and a swipe of mayonnaise. They’re increasingly popular and easy to find in the West (in somewhat less-authentic forms), but the best place to eat one is still on the streets of Saigon.

These delicious Vietnamese chicken rolls are an equal balance of sweet, sour and salty seasoning.


  • 2 teaspoons finely grated ginger
  • 1/4 cup rice wine vinegar
  • 2 teaspoons caster sugar
  • 1 carrot, finely shredded
  • 1/2 telegraph cucumber, finely shredded
  • 1/4 cup soy sauce
  • 1/4 cup sweet chilli sauce
  • 1 garlic clove, finely chopped
  • 500g skinless chicken thigh fillets
  • 1 tablespoon olive oil
  • 1 baguette, cut into 4
  • 1/3 cup whole-egg mayonnaise
  • 1/4 cup coriander sprigs, leaves picked
  • 1 long red chilli, seeds removed, thinly sliced


  • Step 1
    Combine ginger, vinegar, sugar and 1 teaspoon salt in a bowl. Toss the cucumber and carrot through the dressing and set aside for 30 minutes.
  • Step 2
    Combine soy sauce, sweet chilli sauce and garlic in a bowl and add the chicken, turning to coat. Cover and marinate in the fridge for 30 minutes.
  • Step 3
    Heat the oil in a frypan over medium heat. Drain the chicken and cook for 4-5 minutes each side until cooked through. Cool slightly, then shred with 2 forks.
  • Step 4
    Drain the pickled vegetables.
  • Step 5
    Split the baguette pieces and spread with mayonnaise. Fill with the pickled vegetables, shredded chicken, coriander leaves and chilli.

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