The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen

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Notes about Recipes in this book

  • Master banh mi

    • Gio on July 31, 2014

      Page 9. - 7.25.14. Following the "formula" for Master Banh Mi we made turkey burgers. The mix was minced scallion/lime zest/garlic/ginger/dark meat ground turkey. Baguette was used and cut sides were grilled then smeared with Sriracha mayo. The daikon & carrot pickle on page 33 along with cucumber rounds, cilantro, kimchi were included in the sandwich. Loved this combination and will repeat it.

    • Bloominanglophile on July 30, 2017

      My first foray into making Bahn Mi: Garlic Pepper Pork Tenderloin, Cilantro Maggi Mayonnaise, Citrusy Red Cabbage Pickle, cilantro, cucumber and jalapenos (for the hubby). Bread was a store-bought baguette (the reheating tip on page 10 worked wonders). My family LOVED them!

  • Spicy hoisin sauce

    • Gio on July 31, 2014

      Page 31.

    • MollyB on August 04, 2021

      Very nice sauce, easy and flavorful.

  • Chicken sate

    • Gio on July 31, 2014

      Page 60. 7.22.14. We loved this chicken. Served in crusty rolls with salted butter on one side of grilled half and wasabi mayo on the other. Built with cabbage pickle, daikon & carrot pickle, jalapeno, cucumber, cilantro.

  • Oven-fried chicken katsu

    • Gio on July 31, 2014

      Page 68. 7.26.14 This was delicious. We used rolls with regular mayo on one cut side and the Spicy Hoisin page 31 on the other, cucumber, cilantro sprigs, jalapeno, and some kimchi as well..

    • MollyB on August 04, 2021

      Very good! Loved it with the Spicy Hoisin and the carrot and radish pickle from the book. The leftovers reheat pretty well in a 325F oven for 8-10 minutes. We had two nights of delicious banh mi from this recipe (and the 10-yr old really enjoyed his plain without any contaminating sauce or vegetables).

  • Chinese barbecued pork

    • Gio on July 31, 2014

      Page 89. 7.27.14 A winner! Tender, juicy tenderloin with aromatic flavor from the marinade. Grilled on an indoor grill pan. Served with steamed jasmine rice, and a Napa cabbage salad.

    • smtucker on September 16, 2016

      Totally agree with Gio. This time we cooked on the grill, moving it over and beside the coals charring while rendering the pork shoulder. The marinade could be a bit less sweet. Made into sandwiches, tonight will be a rice bowl with Jasmine rice, small salad, and some dressing for the lettuce, and of course those lovely pickles!

    • MollyB on July 11, 2021

      I made the variation using chicken thighs (rather than pork), and it was great! It turned out beautifully cooked on a gas grill. It made delicious bahn mi sandwiches with the carrot & daikon pickle from the book, but I think it might be better with the red cabbage pickle (if you're trying to decide on a pickle to make)

  • Banh mi salad

    • Gio on December 27, 2015

      Pg. 121. Made the salad exactly as written. Then we stuffed a baguette, slathered with Umami Mayo, with the salad, sliced sweet onion, and sliced prosciutto, cilantro sprigs, and chopped parsley . Great big sandwich. Great little book.

  • Star anise and lemongrass sloppy Joe

    • MollyB on August 02, 2019

      This is so good! I have to stop myself from just eating it by the spoonful. It makes very tasty banh mi sandwiches. I recommend grating the carrot instead of chopping it - my carrots took forever to cook the last time I made this when I used diced carrots instead of grating them. The timing in the recipe is just right if made with grated carrots.

    • Delys77 on February 04, 2016

      These are super flavorful and just delicious.

  • Egg and tofu pancakes

    • MollyB on October 02, 2020

      These are awesome! I make them quite frequently. Everyone in the house likes them. They are great in bahn mi (especially with the sriracha mayo from the cookbook), but are also tasty added to grain bowls and are always a hit in school lunches.

  • Daikon and carrot pickle

    • MollyB on August 04, 2021

      I love this pickle! It's nice added to bowls and salads as well as on banh mi. If you can get your hands on some purple daikon, it makes for a gorgeous dark orange and fuchsia colored pickle, one of the prettiest pickles I've ever made.

    • eliza on July 29, 2019

      I love quick pickles. This one is good, easy, quick, and uses white vinegar. I use it when I have extra veg from my garden; tastes great with barbecued meats as well as in bahn mi.

    • Delys77 on March 06, 2017

      I went with western radishes as my husband doesn't like pickled daikon and it worked a treat. Very tasty and easy.

    • stockholm28 on April 03, 2015

      Great topping for my banh mi with hanoi grilled chicken

    • Rinshin on June 01, 2015

      Very typical of Asian style pickled salads and the taste was fine. Very nice topping for bahn mi and grilled meats and fish.

  • Sriracha aïoli

    • MollyB on August 02, 2019

      I love this recipe, and have made it many times. It's been great on all the sandwiches we've made, and also added to bowls, lettuce wraps, as a dip for fries - just about anywhere you need some heat. I make it with my immersion blender, and this works like a charm. Put all the ingredients in the immersion blender carafe (mine came with a tall narrow carafe), with the oil on top. Start the blender at the bottom, mixing the egg, sriracha and others seasonings, then slowly move it up to start incorporating the oil. By the time you get to the top, you're pretty much done!

    • stockholm28 on March 25, 2016

      Made this for a banh mi with the Hanoi Grilled Chicken. I liked this spicy sauce, but would like to try it in the future with just an egg yolk rather than a whole egg.

  • Garlic pepper pork tenderloin

    • Delys77 on October 04, 2021

      This was a great little preparation. I first thought the paste wasn't going to be strong or plentiful enough to do the job but in the end it was. The natural juices of the pork mix with the seasoning paste in the little package and the result is a fragrant piece of lean pork that is still juicy and lovely in a Bahn Mi. Definitely a repeat for us.

    • Bloominanglophile on July 30, 2017

      This was really delicious, and quite easy to make. Pork tenderloin gets cut in half, slathered with the garlic/spice paste, then rolled up in parchment paper and then in foil and boiled. This was not a water-tight wrap, but the paste stayed on the tenderloin. The result was tender and flavorful. 1/2 of the tenderloin made 3 sandwiches for our family, so yay--leftovers tomorrow night!

  • Rotisserie chicken and cracklings

    • Delys77 on February 04, 2016

      Makes for a a quick and easy banh mi with very good flavour.

  • Classic chicken

    • Delys77 on July 02, 2020

      Big winner at our house. I went with about 1kg of chicken and increased the balance of the ingredients accordingly. Cooked for about 10 minutes with about half in a cast iron grill pan and the other half in regular cast iron pan. The grill pan did give lovely grill marks but I found the regular pan resulted in a more caramelized result. Overall the flavours are very nice and this is easy to put together. I do agree you need to butterfly the thighs to end up with even cooking. Served with carrot pickle, jalapeno, cucumber, kewpie mayo, maggi, and cilantro. Delicious!!!

    • deirdrereid on July 14, 2019

      This is a fantastic prep for chicken thighs. We had a great time making banh mi with this recipe. I could see it being good on a dinner salad too, or made into a traditional chicken salad with a Vietnamese twist.

    • excurvatus on January 06, 2020

      I used this for banh mi, as the recipe intends. I enjoyed making them. of course, using a grill pan indoors, there will be smoke. I've been enjoying the sandwiches a lot. Do make sure to butterfly the thighs open as Andrea instructs.

  • Cilantro Maggi mayonnaise

    • Delys77 on March 06, 2017

      I love the combo of umami maggi, rich mayo, herbal cilantro, and spicy chilli. A huge winner for us even with just store bought mayo.

    • Bloominanglophile on July 30, 2017

      This is so good that I have to restrain myself from eating it with pita chips! It is the first time I have used my Cuisinart to make mayonnaise--and it was so easy. Simple instructions, great recipe!

    • stockholm28 on April 03, 2015

      Used this on a banh mi with the hanoi grilled chicken. It was delicious.

  • Citrusy red cabbage pickle

    • Delys77 on February 21, 2016

      Not bad, but I'm on a diet and I substituted some honey for the sugar. I think the sugar has an effect on tenderizing the cabbage. Since i left it out I ended up with some overly crunchy pickled cabbage. Flavour was fine but not 100% to my taste.

    • Bloominanglophile on July 30, 2017

      We liked this pickle for our Bahn Mi, even though it wasn't very vinegary. Play with the ratio of water to vinegar if you want more zing. The citrus (I used lime peel) really gives it a nice flavor note. I also used my Cuisinart to shred the cabbage to a nice fine texture that worked well on the sandwiches.

    • mamacrumbcake on November 13, 2020

      Nice, easy pickle with a beautiful magenta color. Delicious on banh mi, but is also very versatile. We find lots of uses for this pickle.

  • Lettuce wrap banh mi

    • Delys77 on February 21, 2016

      I used this with the wok seared shrimp (minus the cornstarch) and the flavours were nice but the thin dipping sauce made quite the mess. I ended up with dripping wet hands. I liked the flavours but I'm not sure I would repeat due to the mess of the sauce.

  • Spicy wok-seared shrimp

    • Delys77 on February 21, 2016

      Overall pretty good. Makes a nice quick filling but I think you need excellent quality shrimp since they really stand out here.

  • Hanoi grilled chicken

    • stockholm28 on April 03, 2015

      Very easy and delicious. I cooked in a cast iron skillet since it is not grilling weather yet.

    • sarahawker on November 13, 2018

      Very good. Served as the protein in a salad. Kids loved it.

    • rosten on August 24, 2016

      Incredibly simple, way more delicious than it seems like it should be, given the effort.

  • Homemade banh mi rolls

    • stockholm28 on April 03, 2015

      Dough is very easy to handle and crust is nice and crispy. It made a good sandwich.

  • Herbed salmon cakes

    • Rinshin on June 01, 2015

      Hmmm, I followed the recipe but mine does not look anything like this spam-like and sausage-like filling shown on the picture to the right. It's important to keep the size smaller so they don't break apart when turning as these are quite delicate until good skin is formed on both sides. I added shishito pepper and two types of herbs. The taste is fine though.

  • Quick pork liver pâté

    • mamacrumbcake on November 13, 2020

      This was very good on banh mi sandwiches, but not as good plain, by itself. I thought that it gave the banh mi an authentic flavor that I get in Little Saigon, but had not been able to duplicate at home until now. This is very easy to make and the five spice powder gives it an intriguing flavor.

  • Baked Maggi tofu

    • excurvatus on July 26, 2019

      Make this! it's so good! It's a bit of a stretch to find the super firm tofu, and it's a long (but not difficult) process, but the result is so amazing. worth making a double batch.

  • Peppery portobello

    • excurvatus on July 26, 2019

      This recipe taught me so much about cooking mushrooms - what a great sear, and great filling for a vegetarian banh mi.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    Why make so many proteins? I’d hoped to have enough on hand to try several at once in the same sandwich, the way you’d get them at a banh mi shop. Alas, they were too delicious. We devoured them...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 160774533X
  • ISBN 13 9781607745334
  • Linked ISBNs
  • Published Jul 10 2014
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.

Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.

Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including:

  • Crispy Drunken Chicken
  • Shrimp in Caramel Sauce
  • Grilled Lemongrass Pork
  • Beef and Curry Sliders
  • Coconut Curry Tofu
  • Lettuce Wrap Banh Mi

Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

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