How to Make The Best Vegan Bánh Mì

Ingredients

• 1 loafbánh mì bread
• 45 ml (3 tbsp)vegan pâté
• 15 ml (1 tbsp)vegan mayonnaise
• 60 ml (¼ cup)bánh mì sauce, or 30 ml (2 tbsp) Maggi soy sauce mixed with 15 ml (1 tbsp) sweet chilli sauce
• 60 ml (¼ cup)carrot and daikon pickles
• 2–3 long slicescucumber
• 2–3sautéed oyster mushrooms
• 2–3 slicesvegan mortadella
• 2–3 thin slicesfried tofu
• 45 ml (3 tbsp), optionalvegan meat floss
• To tastefresh coriander and Thai basil

Instructions

1. 1

   Split the bread

   Use a serrated knife or kitchen scissors to cut the loaf lengthways, stopping before you cut all the way through so one side remains joined.

2. 2

   Spread the pâté

   Spread about 45 ml (3 tbsp) of pâté over one inner side of the bread, then add 15 ml (1 tbsp) of mayonnaise. Alternatively, stir the pâté and mayonnaise together in a small bowl before spreading.

3. 3

   Add the sauce

   Drizzle 3–4 tbsp of bánh mì sauce over the other inner side of the bread. You can also add a few teaspoons of Maggi seasoning.

4. 4

   Layer the vegetables

   Add a generous amount of carrot and daikon pickles, followed by a few cucumber slices and the sautéed oyster mushrooms, if using.

5. 5

   Add the fillings

   Fill the baguette with the vegan mortadella, fried tofu and vegan meat floss, if using.

6. 6

   Finish and serve

   Top with fresh coriander and Thai basil leaves, and chopped chilli if you want extra heat. Enjoy straight away.

What is bánh mì?

Bánh mì is a Vietnamese sandwich usually built in a crisp baguette, with a mix of rich, savoury fillings and bright, crunchy vegetables. Its familiar contrast of textures and flavours makes every bite feel varied.

This vegan version keeps that balance with pâté, meat-free deli slices and tofu, alongside pickled carrot and daikon, cucumber and fresh herbs. Oyster mushrooms add another savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 27g protein, 101g carbs, 29g fat.

The bread provides most of the carbohydrates, while the pâté, mayonnaise and fried tofu contribute much of the fat. Tofu, mushrooms and the meat-free fillings supply protein, though the exact amount depends on the products used. Pair the sandwich with a simple salad or extra vegetables for a fresher, more balanced plate.

The bread and spreads

Bread: A baguette gives the sandwich a crisp outside and a soft interior for holding the fillings. Cut it lengthways but leave one edge intact so it opens like a hinge and is easier to fill and eat.

Spreads: Vegan pâté and mayonnaise make a rich base, while the bánh mì sauce adds a punchier, savoury-sweet flavour. Spreading them on opposite sides distributes them through the sandwich.

Why the pickles matter

Pickles: Carrot and daikon bring crunch and a sharp, tangy contrast to the rich pâté and savoury fillings. Add a generous amount, but let excess liquid drain away so the bread does not turn soggy.

Cucumber: Long slices fit neatly into the baguette and add a cool, fresh layer. Keep them fairly thin so the sandwich closes easily.

Layering the fillings

Mushrooms: Sautéed oyster mushrooms contribute a tender, savoury element. The recipe gives no cooking details for them, so have them sautéed and ready before you begin assembling.

Protein: Vegan mortadella and fried tofu bring different textures, while the optional meat floss adds another savoury layer. Arrange the slices along the length of the bread for a more even filling.

Keep the textures distinct

Assembly: Build the sandwich shortly before serving, once all the fillings are ready. This helps the crust stay crisp and the vegetables retain their crunch.

Balance: Spread the sauces first, then layer the wetter pickles and cucumber with the mushrooms and plant-based fillings. Avoid pressing down hard, which can squash the bread and fillings together.

Serving the sandwich

Herbs: Finish with fresh coriander and Thai basil for a fragrant, leafy contrast. Add chopped chilli if you want a hotter finish.

On the side: The sandwich is substantial on its own; for a lighter accompaniment, serve it with a simple green salad or extra fresh cucumber. Eat it soon after assembling.

Recipe notes & tips

• Have the mushrooms and fillings ready before opening the baguette.
• Drain the pickles briefly if they are particularly wet.
• Use a serrated knife or scissors to cut the loaf without crushing its crust.
• Spread the pâté and mayonnaise evenly so each section gets some.
• Add the herbs just before serving to keep them fresh.
• Adjust the bánh mì sauce to taste, as its saltiness and sweetness vary by brand.

Variations

• Extra heat: Add chopped chilli when you garnish the sandwich.
• More crunch: Add extra carrot and daikon pickles, draining them first.
• Mushroom-forward: Use the full amount of sautéed oyster mushrooms.
• More tofu: Add a few extra thin slices of fried tofu for a heartier filling.
• No meat floss: Leave out the optional vegan floss and keep the other fillings as written.

Common mistakes to avoid

• Cutting through the loaf: Leave one long edge attached so the baguette stays together when filled.
• Adding wet pickles: Drain off excess liquid first to help prevent soggy bread.
• Overfilling the baguette: Layer the fillings evenly so the sandwich can close and is easier to handle.
• Skipping the sauce: Include it for the savoury, tangy-sweet contrast that complements the rich spreads.
• Assembling too early: Fill the bread shortly before eating to preserve its texture.

How to store

This sandwich is best eaten immediately, as the sauces and pickles soften the bread over time. If needed, keep the prepared fillings in separate covered containers in the fridge and assemble just before serving.

Frequently asked questions