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Banh Mi Vietnamese Sandwich
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Vitenamese Salad Rolls - Bánh Mì

Butter or chicken liver pate can be used as a spread - as can be mayonnaise in a dairy-free version. Fried shallots are available from some supermarkets and most Asian grocers.
Prep Time10 mins
Total Time10 mins
Servings: 2


For the Salad Roll

  • 2 wholemeal baguette rolls
  • 1 small carrot, julienned
  • 1 teaspoon fish sauce or use ½ teaspoon salt for a vegetarian version
  • 1 teaspoon lime juice
  • 1 baby cos lettuce, shredded
  • 1 Lebanese cucumber, sliced finely
  • ½ red onion, sliced finely, optional
  • 1 sprig spring onion, green parts only
  • A few single stalks fresh coriander
  • 1 red long chilli, sliced finely

For a chicken or pork version:

  • 1 cup shredded chicken meat or leftover finely sliced roast pork

To serve:

  • butter for spreading
  • chicken liver pate, optional
  • 2 teaspoons tamari
  • Sriracha sauce, optional
  • 2 teapsoons fried shallots


  • Instructions
  • Cut each roll open lengthways without splitting it in half.
  • Place julienned carrot in a small bowl, add fish sauce or salt and lime juice. Allow the mixture to pickle for a few minutes.
  • To make Banh Mis layer lettuce, cucumber slices, onion if using, pickled carrot, spring onion and coriander sprigs in each roll. Top with meats, if using.
  • Drizzle tamari and sriracha over the top, and sprinkle both rolls with fried shallots.
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