Vietnamese bahn mi sandwiches

By Irene Matys
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These sandwiches use up leftover chicken, steak or pork. With those last few carrots, try a quick pickle for a flavourful crunchy bite. Leftover radishes, cucumbers, celery or onions make for a great pickle as well. Recycle your takeout containers by adding parchment paper and packing your Bahn Mi Sandwiches to go.


Bahn mi sandwich

  • Your favourite sub buns
  • Leftover shredded or sliced roast chicken or steak or pork
  • Mayonnaise
  • Chicken or liver pate (optional)
  • Soy sauce
  • Pickled Carrots (see quick recipe below)
  • Cucumber slices
  • Fresh cilantro
  • Red Thai chillies, thinly sliced

Quick pickled carrots

  • 2 medium carrots, skin on, trimmed, scrubbed and julienne (1/4 inch thick)
  • 1 cup hot water
  • 1 1/2 cup rice vinegar
  • 1 teaspoon salt
  • 2 tablespoon sugar
  • 2 dried chillies (optional)


1. In a large measuring glass cup, mix together hot water, rice vinegar, salt and sugar until sugar has resolved.

2. Place carrots and chillies in a washed mason jar and pour in the pickling liquid.

3. Let cool to room temperature, seal with lid and place in refrigerator until ready to use.

4. To assemble sandwiches, slice buns lengthwise down the centre. On one side of the bun, spread mayo. On the other side of the bun, spread pate.

5. Place chicken in the centre and drizzle with soy sauce, about a tablespoon.

6. Top with pickled carrots, cumber slices, cilantro and Thai Chilies.


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