A Vietnamese baguette filled with pork or chicken, pate, pickled carrot and daikon, cucumber, coriander, chilli and mayonnaise, often under A$10 in Sydney.

A distinctly Vietnamese style of sandwich developed in Saigon in the 1950s. After the Vietnam War around 94,000 Vietnamese refugees migrated to Australia, and some opened bakeries in south-western Sydney and elsewhere. In Marrickville, Chinese and Vietnamese immigrants who arrived after the 1970s factory closures started shops and restaurants along Illawarra Road. Fairfield City Council lists 15 banh mi shops in Cabramatta, including KK Bakery, which it says was in Good Food Sydney's sandwich hall of fame.

Where to eat Sydney Banh Mi in Sydney

3 editor picks for Sydney Banh Mi in Sydney, ranked by editorial score. All Sydney signature dishes · Sydney Banh Mi across every city.

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Make it at home

Serves 41 hrEasy

Ingredients

  • 4 Vietnamese baguettes (light, crispy crust)
  • 400g cooked roast pork or char siu, sliced thin
  • 100g pate de campagne (or chicken liver pate), thinly sliced
  • 1 large carrot and 1 large daikon, julienned
  • 100ml rice vinegar, 50g caster sugar, 1 tsp salt (for pickle)
  • 1 cucumber, sliced lengthways into thin strips
  • Large handful of fresh coriander leaves
  • 2-3 fresh red chillies, thinly sliced
  • 4 tbsp Kewpie mayonnaise
  • 1 tbsp Maggi seasoning

Method

  1. Make the pickle: dissolve the sugar and salt in the vinegar with 100ml water; toss the carrot and daikon in the brine and rest for 30 minutes.
  2. Heat the oven to 180 degrees Celsius. Warm the baguettes for 3 minutes until the crust is crisp.
  3. Split each baguette lengthways, leaving a hinge.
  4. Spread Kewpie mayo on one side and pate on the other.
  5. Layer the roast pork, drained pickled carrot and daikon, cucumber, coriander and chilli inside.
  6. Drizzle a few drops of Maggi seasoning over the filling.
  7. Close the roll and press gently; cut in half if desired, serve immediately.

Editor tip. Use a properly crisp, light Vietnamese baguette: most regular bread bakeries make a dense version that crushes the sandwich. Asian bakeries sell the right type.

Common allergens: Gluten, Egg, Soy.