Go Back

Vietnamese Cold-Cut Bánh Mì (Bánh Mì Thịt Nguội)

A streamlined, modern take on the traditional cold-cut bánh mì with Vietnamese ham, headcheese (optional), pâté, and bright herbs.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course dinner, lunch
Cuisine Vietnamese

Equipment

  • Cutting board & knife
  • Small mixing bowl (for pickles)
  • Toaster or oven

Ingredients
  

For the Sandwich

  • 2 Vietnamese-style baguettes or light French rolls
  • 4 –6 tbsp mayonnaise
  • 4 –6 tbsp Vietnamese pâté
  • 4 oz chả lụa Vietnamese pork roll, thinly sliced
  • 4 oz thịt nguội or headcheese thinly sliced (optional)
  • 4 oz Vietnamese ham jambon, thinly sliced
  • Thinly sliced cucumber
  • Fresh cilantro
  • Thinly sliced jalapeños
  • Maggi or soy sauce for finishing

For the Pickles (Đồ Chua)

  • 1 cup shredded carrot
  • 1 cup shredded daikon or carrot-only
  • ½ cup white vinegar
  • ½ cup water
  • 3 tbsp sugar
  • 1 tsp salt

Instructions
 

Make the Pickles:

  • Combine vinegar, water, sugar, and salt until dissolved. Add carrot and daikon. Let sit at least 20 minutes or refrigerate up to 1 week.

Prepare the Baguette:

  • Lightly toast baguettes until crisp. Split lengthwise without cutting fully through.

Assemble the Bánh Mì:

  • Spread mayonnaise on both sides of the baguette. Add a generous layer of pâté. Layer chả lụa, Vietnamese ham, and headcheese (if using). Add cucumber slices. Top with pickles, cilantro, and jalapeños. Finish with a small splash of Maggi or soy sauce.

Notes

Use a light, airy baguette for the best texture contrast.
Vietnamese deli meats can be found at Asian markets or Vietnamese bakeries.
Pickles can be made days ahead for deeper flavor
Keyword authentic bánh mì, bánh mì thịt nguội, classic Vietnamese sandwich, deli meat bánh mì, Vietnamese cold-cut bánh mì