Recipes: Banh Mi
23 October 2024
Let’s take a delicious journey back to the 1950s, when the French introduced the baguette to Vietnam, sparking the creation of one of the world’s most beloved street foods: the bánh mì. In the bustling streets of Saigon, locals began transforming the crisp, airy French baguette into a vibrant sandwich known as *bánh mì Sài Gòn*, blending French and Vietnamese flavors.
After the Vietnam War, Vietnamese communities brought their culinary traditions with them to places like Australia, Canada, and the United States, where the *bánh mì* has since become a global favorite. And what better way to make your own than using Volare’s freshly baked baguette?
1/2 cup of cabbage, sliced
1/2 cup of carrot, sliced
1/4 cup rice vinegar
1/4 cup sweet chilli sauce
1/3 cup mayonnaise
2 Tbsp lemon juice
2 cloves Garlic, minced
4 cups of shredded cooked chicken*
1 spring onion, sliced
1/2 of a cucumber, sliced into matchsticks
1/4 of a red onion, finely sliced
Large handful of fresh Coriander leaves**
*equivalent to one hot roast chicken
**alternatively use Vietnamese mint
- In a small bowl add cabbage, carrot and rice vinegar, toss. Set aside.
- In a large bowl, stir together the sweet chilli sauce, mayonnaise, lemon juice, garlic.
- Add the shredded chicken and spring onion, toss together.
- Season with salt and pepper, then set aside.
- To assemble the banh mi, slice the toasted baguettes vertically without slicing the entire way through.
- Spread the chicken mix on one side of the baguette, add drained cabbage and carrot, then fill with all other ingredients.
You may choose to butter the bread before filling it, or to make it more traditional, try adding a spread of French pate before filling. Like it spicy? Add hot sauce or sliced fresh chilli to take it up a notch.
Ready to try it at home? Click here to order a home delivery or store pickup of freshly baked Volare baguettes to your home.
Looking for more sandwich recipe ideas? Check out our recipes for a BLT Bagel, Croque Monsieur, or Waldorf Chicken Sandwich.
Photographs & Recipe: Jess Bicknell