Pork Bánh Mì Royale

 

Pork Banh Mi Royale
Pork Bánh Mì Royale

Falling in Love with Bánh Mì

The Sandwich That Stole the Show

In preparation for the Sandwich episode of our podcast, A Seasoned Friendship, I made seven different sandwiches. Each one had a story. But this one? This one had my heart. Without question, the bánh mì was our favorite—by a mile.

It was so good, in fact, that I’ve completely fallen for this style of sandwich. It’s officially my new obsession.

What Is a Bánh Mì?

A bánh mì is a Vietnamese sandwich that reflects the beautiful fusion of two cuisines—Vietnamese and French. It’s served in a short baguette with a thin, crisp crust and a soft, airy inside. Traditionally, it’s filled with a variety of meats, fresh vegetables, pickles, and flavorful condiments. Think of it as Vietnam’s version of a submarine sandwich—except way more exciting.

Common ingredients include:

The sandwich’s origin dates back to French colonial Vietnam in the 19th century. By the 1950s, Saigon had developed its own version: the now-famous bánh mì Sài Gòn, a street food staple. After the Vietnam War, Vietnamese communities abroad helped popularize it in countries like the U.S., Canada, and Australia. Today, it’s a beloved cultural and culinary icon found in bakeries and food trucks around the world.

Why My Bánh Mì Is a Little Different (And Still True to Its Roots)

For our podcast project, I wanted to honor the spirit of the bánh mì while also creating something that my family would genuinely love. This version balances tradition with personal touches—layered flavors, a little flexibility, and lots of love.

And yes, it’s a multi-step process. But don’t be intimidated! Just break it down into manageable parts. Most elements can be prepped ahead of time. It’s the kind of meal you build with intention—and you can taste that care in every bite.

How to Make My Bánh Mì Sandwich

Step 1: Pickled Vegetables

Make these first—they need time to soak up the flavor. I used a mandolin to slice carrots and daikon super thin. If you prefer more crunch, cut them into thin matchsticks. But we found the softer texture let the tangy-sweet flavor shine.

Make-ahead tip: These can sit in the fridge for a few days and only get better.

Step 2: Spicy Mayonnaise

This adds the creamy heat that ties everything together. Customize the spice level to your liking—it's easy to make in advance and store in the fridge.

Step 3: Fresh Greens & Crunch

Here’s where I went a little off-book: instead of cilantro (which I love but know not everyone does), I used chopped iceberg lettuce. It added a clean, refreshing crunch that worked beautifully. Don't skip the chopped peanuts—they give the sandwich the perfect finishing texture.

Step 4: The Pork

This is the heart of the sandwich—and yes, it’s a bit of a project. But trust me: it’s so worth it. Marinate, cook, and savor the magic. I also recommend toasting the inside of your baguette. It helps stand up to the juicy filling and keeps everything deliciously contained.

Why This Sandwich Means So Much

My sister stayed with me the week I made all seven sandwiches for the show, and we both agreed—this one was the winner. My mom agreed too. It was that good. It wasn’t just a sandwich; it was a celebration of culture, flavor, and family.

If you decide to try it, I’d love to hear how yours turns out! And if you haven’t yet, give the Sandwich episode of A Seasoned Friendship a listen. This story—and this recipe—comes with layers of flavor and connection.

Enjoy, and Bon Appetit!




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