The bánh mì sandwich is a a beautiful hybrid brought to you by colonialism. This popular food combines pickled vegetables and hot peppers from the cuisine of Vietnam, and a softer version of a baguette with pâté or mousse from the French culture. A darling of food lovers, the bánh mì sandwich has made its way around the world, and is enjoyed at street stands and restaurants seemingly everywhere.
There’s a reason Vietnamese sandwiches have gained popularity & foodie cred over the last few years – they’ve got layer upon layer of interesting tastes and textures, all nestled into a neat little package.
If you are interested in a fascinating history and dive into bánh mì culture, read this Roads and Kingdoms article.
Is the bánh mì, as some say, the greatest sandwich ever created? Make one of these recipes and decide for yourself. Perfect for a zesty summer dinner, easy to put together, and served cold, this could be your new favorite sandwich.
A traditional bánh mì often uses slow-roasted pork shoulder, but Emily Nunn swaps in quick-cooking pork tenderloin for this easy recipe. Her recipe requires little assembly, relying on many store-bought ingredients, and our creamy Mousse Truffée.
A note on the bread. What bread you choose really matters. You want a soft roll with just a bit of exterior crunch; you don’t want a roll that fights you, nor do you want something too heavy.
Here’s another version we created using our Smoked Duck Magret, sliced thinly, with creamy, Basque-style mousse and crispy, quick-pickled veggies. It hits all of the marks when it comes to a satisfying sandwich.
Duck Confit Bánh Mì Sandwich
Adapted from a recipe by Jennifer Hess, of the blog Last Night’s Dinner, this reinvented Vietnamese bánh mì sandwich used our Duck Rillettes (we’ve done the work for you), Asian chile-flavored mayonnaise and quick-pickled vegetables. The perfect fast food!
Duck Rillettes Bánh Mì
1 tub of duck rillettes (7 oz.)
1 large baguette
2 cups carrots, sliced
1 cup sliced onions
1 seedless English or Persian cucumber, thinly sliced
2-3 fresh jalapeno or Serrano chili peppers, seeds and veins removed
1 radish or daikon, thinly sliced
1 bunch fresh cilantro, leaves and tender stems only
1 teaspoon Sriracha or Asian-style chili sauce
1/4 cup rice wine vinegar
1/4 cup cider vinegar
1/2 cup cold water
1 teaspoon whole white peppercorns
1 teaspoon whole coriander seed
1/4 inch piece star anise
½ tablespoon paprika
1 tablespoon kosher salt
1/2 teaspoon sugar
2 tablespoons mayonnaise
Sea salt and freshly ground black pepper, to taste
To prepare the pickled vegetables: Combine 1 teaspoon whole coriander seed, 1 teaspoon whole white peppercorns, 1/4 inch piece star anise, salt, sugar, rice wine vinegar, cider vinegar, cold water, 2 cups carrots, 1 cup onion, and radish in a non-reactive bowl and let sit at room temperature for one hour. Transfer to a tightly-sealed glass jar and refrigerate for at least 6 hours. This can stay in the refrigerator for up to 1 week.
Slice the baguette in half, lengthwise and then slice into 4 smaller pieces, crosswise.
Whisk the mayonnaise and chili sauce together in a separate small bowl and spread on each baguette piece.
Spread duck rillettes evenly over baguette. Layer on slices of cucumber, chili peppers, cilantro and pickled vegetables. Enjoy!