Banh mi is a short baguette with a thin, crisp crust, filled with pate, sausage or grilled meat, pickles and herbs. Hanoi sells it from pavement stalls such as Banh Mi 25.

The French introduced the baguette in the mid-19th century and it became a staple by the early 20th century. Wheat shortages in the First World War led bakers to mix in rice flour, and a distinctly Vietnamese sandwich developed in Saigon in the 1950s. The Hang Gai stall at 46 Hang Gai was opened in 1979 by Linh's mother-in-law, reheats its bread in a handmade oven and sells from 05:15 to 10:15.

Where to eat Bánh Mì in Hanoi

2 editor picks for Bánh Mì in Hanoi, ranked by editorial score. All Hanoi signature dishes · Bánh Mì across every city.

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More places near Banh Mi 25 and Banh Mi Hang Gai

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Make it at home

Serves Serves 440 minEasy

Ingredients

  • 4 small Vietnamese baguettes (or French baguettes)
  • 200g chicken liver pate
  • 300g cha lua Vietnamese pork sausage, sliced
  • 200g xa xiu Chinese-style barbecued pork, sliced
  • 1 carrot and 1 daikon, julienned
  • 3 tbsp rice vinegar, 2 tbsp sugar (for pickling)
  • 1 cucumber, sliced lengthwise
  • Fresh coriander, sliced chilli
  • Maggi seasoning or soy sauce
  • Butter (or mayonnaise)

Method

  1. Mix carrot and daikon with rice vinegar, sugar and a pinch of salt. Set aside for at least 20 minutes.
  2. Crisp baguettes for 2 minutes in a 200°C oven until shatter-crusted.
  3. Slice each baguette lengthwise without cutting through. Spread butter on the bottom, pate on the top.
  4. Layer cha lua and xa xiu pork.
  5. Drain and add the pickled carrot-daikon, cucumber slices, coriander and chilli.
  6. Splash with Maggi or soy sauce. Close and press the baguette.

Editor tip. The crust must shatter. A Vietnamese baguette is shorter and crispier than French; aim for that texture, not a baguette tradition.

Common allergens: Gluten, Soy, Sesame (some sandwiches).