Banh Mi

Luong Phong Banh Mi

Banh Mi


Phong Luong
Designer, Illustrator, Animator


Vietnam & France


For Banh Mi:
1 demi-baguette
2 eggs
Vegetable oil
Black pepper
Pork liver pâe
1 cucumber, sliced thin
¼ bunch coriander
Handful of pickled carrots & daikon
Cha Lua slices (Vietnamese sausage)
Chilli sauce or paste to taste
Maggi sauce

For Sauce:
3 cloves garlic
1 cup water
4 Tbsp lime juice
4 Tbsp sugar
⅔ cup fish sauce

About this Recipe

Banh Mi is one of the common breakfast foods in Vietnam and has become a cultural icon around the world. Similar to a baguette from France, it was introduced to Vietnam in the mid-19th century. During the 1950s, a distinctly Vietnamese style of sandwich is believed to have been born in Saigon, becoming a popular street food, also known as Banh Mi SaiGon. There are different versions of Banh Mi all around Vietnam.


For the Sauce:

  • Finely mince the garlic.
  • In a small bowl, combine all the ingredients until the sugar dissolves. 
  • Pickle the carrots and daikon to later garnish the sandwich, and you can save some sauce for using later.

For the Banh Mi:

  • Preheat oven to 180°C (350°F)
  • Place the baguettes in the oven until warm, usually about a minute.
  • Slice the baguette lengthways, but don’t cut all the way through.
  • Add a Tbsp of vegetable oil to an omelette pan over medium-high heat, add the eggs and cook until it fries the white part but the yellow still remains soft.
  • Spread a little pâte on the bottom half of the baguette and mayonnaise on the top half.
  • Add the cucumber slices on top of the pate, the fried eggs, and then slices of the Cha Lua.
  • Add the chilli slices, pickled carrots and daikon, and then the coriander and pepper.
  • Add 1 or 2 Tbsp of the sweet & sour sauce that we just made, then finish up with some drops of Maggi sauce.