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1970s-present - Vietnamese refugees and Vietnamese American sandwich shops
A Vietnamese American banh mi sandwich with crisp baguette, mayonnaise, pate, pork or tofu, pickled carrot and daikon, cucumber, jalapeno, and cilantro.
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Difficulty
Medium
Prep time
30 minutes plus pickling
Cook time
10 minutes
Total time
40 minutes plus pickling
Servings
4 sandwiches
Region
Vietnamese American communities and suburbs
Era introduced
1970s-present
Introduced by
Vietnamese refugees and Vietnamese American sandwich shops
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Banh mi begins with Vietnam, where French-introduced bread met Vietnamese fillings, pickles, herbs, chiles, and pate. In the United States, Vietnamese refugees and immigrants after 1975 built bakeries, delis, and sandwich shops that made banh mi a fixture in California, Texas, Louisiana, Virginia, and beyond. This version is a respectful home adaptation of the sandwich-shop style, with crisp bread, rich spread, pickles, herbs, and a savory filling.
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