Banh Mi Style Sandwich

The Vietnamese Banh Mi sandwich has become quite popular in the United States over the past few years. Traditional Banh Mi uses a pork sausage and crisp fresh and pickled vegetables. We’ve created a version using our Ginger Lemongrass Sausage, a soft roll or baguette, pickled carrots, and a savory mayonnaise to ensure the sandwich is not dry. Don’t skimp on the pickled carrots, cilantro and mint, they offset the richness of the sausage; you can even add thin slices of cucumber or radish if you have it available.


1 12-ounce package of Niman Ranch Ginger Lemongrass sausage, cut-in-half lengthwise
10-12 stems of cilantro
16 mint leaves
1 cup Pickled carrots, recipe included
1 jalapeno pepper, thinly sliced
¼- ½ cup Seasoned Mayonnaise, recipe included
4 soft French-style rolls, sliced lengthwise or a baguette split lengthwise and sliced into 4 large pieces, the size of a sandwich

Pickled Carrots:
¾ cup apple cider vinegar
½ cup water
¼ - ½ cup sugar
¼ teaspoon salt
1 bag shredded carrots; approximately 3 cups
1 tablespoon fish sauce

Seasoned Mayonnaise:
 ½ cup mayonnaise
1 tablespoon oyster-flavored sauce
1 teaspoon sesame oil

Cooking Instructions

Pickled Carrots:
In a microwave-safe bowl or in a pan on the stovetop combine vinegar, water, sugar, and salt. Heat for 2-3 minutes until mixture is hot. Remove from microwave or stove and stir until sugar has dissolved.

Place carrots in a medium heat-proof bowl, pour hot vinegar mixture over carrot. Add fish sauce and gently stir. Cover with a paper towel, gently pressing into the carrots until it absorbs the liquid, this allows for the carrots to be covered with the quick pickle liquid. Let cool. Store in refrigerator in a tightly sealed container for up to two weeks. Drain before use.

Seasoned Mayonnaise:
In a medium bowl, combine all mayonnaise ingredients. Stir well to combine. Refrigerate until ready to assemble sandwiches.

To Make the Sandwiches:
Cook sliced sausages on the stovetop or grill until heated through.  While sausage is cooking, remove some of the inside of the bread to ensure your sandwich is not too doughy. Lightly toast in the oven or on the grill.

Assemble the Sandwich:
Divide the seasoned mayonnaise between the four rolls, place two slices of sausage (one whole sausage) on the bottom piece, top the sausage with a few sprigs of cilantro, mint leaves, jalapenos and about a ¼ cup of pickled carrots. Secure the sandwich with the top of the baguette or bun. Serve immediately.





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