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Banh Mi

Banh Mi
Kevin Weeks for NPR /

An example of the fusion of colonial French and traditional Vietnamese cuisines, this sandwich requires dedication — not to make it, but to eat it. The Vietnamese like things hot, and their chili garlic sauce is certainly that. In addition, sliced jalapeno or serrano peppers are often added. The sandwich consists of chicken, pork, shrimp or beef with pickled daikon and carrots, and cilantro and assorted lettuce greens on a French baguette.

Makes 4 sandwiches


1 16-inch French baguette

2 to 3 tablespoons chili garlic sauce (available in Asian food section of most markets)

2 roasted chicken breasts (I usually buy a cooked rotisserie chicken)

2 cups mixed baby greens

1 cup fresh cilantro leaves

1/2 cup sliced jalapeno or serrano peppers (optional)

Pickled Daikon and Carrots

1/4 cup rice vinegar

1/4 cup granulated sugar

1/4 teaspoon salt

1 8-inch daikon radish, peeled and cut into very thin strips

1 8-inch carrot, peeled and cut into very thin strips

Combine vinegar, sugar and salt in a bowl and whisk to dissolve sugar. Add daikon and carrot and marinate for 30 minutes.

Cut baguette in half horizontally. Spread bottom half with chili garlic sauce, top with remaining ingredients and cut crosswise into 4 sandwiches.

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