Banh mi is the Vietnamese baguette sandwich, with pate, char siu or grilled pork, pickled daikon and carrot, cilantro, cucumber, chilies and a touch of Maggi seasoning.

Banh mi developed in early 20th-century Saigon, when French colonial baguettes met Vietnamese ingredients and the local rice flour-blended airier loaf form. The sandwich crossed to America with the post-1975 Vietnamese refugee waves, and Central Florida's Mills 50 corridor turned banh mi into its corner-shop staple. Banh Mi Boy at Mills Market has anchored the form on East Colonial, with Pho 88 rounding out the Vietnamese counter map. The canonical order is pate plus char siu, with extra cilantro and jalapeno.

Where to eat Banh mi in Orlando

2 editor picks for Banh mi in Orlando, ranked by editorial score. All Orlando signature dishes · Banh mi across every city.

  • Banh Mi Boy

    Try Vietnamese banh mi sandwiches

    Banh Mi Boy inside Mills Market on East Colonial Drive is the Vietnamese banh mi counter, Michelin Bib Gourmand 2025 and featured on Somebody Feed Phil.

    DetailsDirections

  • Pho 88

    Pho 88 on North Mills Avenue in Mills 50 is the Vietnamese pho counter favorite, with rare-beef pho, bun bo Hue and rice plates seven days a week.

    DetailsDirections

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Make it at home

Serves 42 hrEasy

Ingredients

  • 4 small Vietnamese or French baguettes, about 25cm
  • 200g pork pate or chicken liver pate
  • 400g cooked char siu pork or roast pork belly, sliced thin
  • 1 small daikon radish, julienned
  • 2 medium carrots, julienned
  • 60ml rice vinegar
  • 30g sugar
  • 10g salt
  • 1 small cucumber, sliced lengthwise
  • 1 bunch fresh cilantro
  • 2 jalapenos or Thai chilies, sliced thin
  • Maggi seasoning sauce or soy sauce
  • Mayonnaise (optional)

Method

  1. Whisk rice vinegar, sugar and salt with 60ml water until dissolved. Toss with daikon and carrots and let pickle 1 hour minimum.
  2. Slit each baguette lengthwise without cutting through. Lightly toast in a 200C oven 3 minutes to crisp the crust.
  3. Spread pate generously on the bottom cut, then a thin smear of mayonnaise if using.
  4. Layer with sliced char siu pork, then drained pickled daikon and carrots, then cucumber slices, then fresh cilantro and sliced chilies.
  5. Finish with a few drops of Maggi seasoning sauce.
  6. Close, press gently and serve immediately.

Editor tip. The canonical Vietnamese baguette is lighter and airier than a French baguette because of added rice flour. A soft Mexican bolillo or Cuban loaf is a good substitute.

Common allergens: Gluten, Soy, Eggs.