Banh mi is a Vietnamese baguette sandwich that was influenced by French cuisine during the colonial period. I visited Vietnam three times last year and absolutely fell in love with the taste of banh mi. Although I’ve eaten many baguette sandwiches in France, the flavors of bánh mì are distinctly Vietnamese—tangy, rich, sweet, and more Asian in style.
Vietnamese baguettes are typically softer and slightly sweet because they contain sugar and butter, unlike their French counterparts. Anyway, I decided to make it at home. But without a baguette, I used ciabatta instead—since the texture is similar (kind of?) LOL.
Korean-Style Banh Mi for Two People
Ingredients:
- Romaine lettuce (4 leaves)
- 1/2 carrot, thinly sliced
- Shredded cabbage
- Vinegar (3 tablespoons)
- Sugar (1 tablespoon)
- Salt (1/4 teaspoon)
- Mayonnaise
- Sriracha sauce
For the Bulgogi:
- 200g ground beef
- Soy sauce (1 tablespoon)
- Oyster sauce (1 tablespoon)
- Sugar (1/2 tablespoon)
- Minced garlic (1/2 tablespoon, optional)
1. Prepare the Vegetables
Typically, banh mi includes lettuce, pickled daikon radish, carrot, and cilantro. Since I didn’t have daikon or cilantro, I used lettuce, cabbage, and carrot instead. To make the pickled veggies, thinly slice the cabbage and carrot and place them in a bowl. Add 3 tablespoons of vinegar, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Let the vegetables marinate for at least 20 minutes for the best flavor.
2. Make the Bulgogi
We buy ground beef from Costco, pre-portion it, and store it in the freezer. To make the bulgogi, defrost 200g of ground beef and cook it in a pan with a little water. Add the following ingredients for the bulgogi sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon minced garlic (because Korean food loves garlic!)
Simmer until the sauce thickens and coats the meat.
3. Toast the Ciabatta
We also buy ciabatta from Costco and keep it in the freezer. My husband usually prefers sliced bread for breakfast, so I was excited to finally put the ciabatta to good use. To defrost and crisp up the ciabatta, preheat the oven to 400°F (200°C) and bake the frozen ciabatta for 10 minutes. If you’re using a longer loaf, you can extend the baking time to 12–15 minutes. The ciabatta should be crispy on the outside and soft on the inside when done.
4. Assemble the Banh Mi
Once everything is ready, it’s time to assemble your banh mi! Spread a layer of mayonnaise on the ciabatta, followed by a drizzle of sriracha for some heat. Add a layer of romaine lettuce, place the bulgogi on top, and finish with a generous amount of pickled vegetables. If you like it spicier, add more sriracha on top of the bulgogi.
And that’s it—Korean-style banh mi with ciabatta! My husband loved it, and I was pretty happy with how it turned out too.
Enjoy your delicious fusion sandwich!
