Vietnamese Sandwiches

The various ingredients in this Ba Mihn-style sandwich combine to make each bite balanced and flavorful.

Prep Time:
30 mins
Chill Time:
2 hrs
Marinate Time:
1 hrs
Grill Time:
1 mins
Total Time:
30 mins


  • 1 pound extra-firm tofu or four skinless, boneless chicken breast halves, sliced into thin cutlets (about 1 1/4 pounds total)

  • ¾ cup lime juice

  • 3 shallots, peeled and cut up

  • 1 2-inch piece fresh gingerroot, peeled and cut up

  • 2 garlic

  • 3 tablespoon fish sauce

  • 3 tablespoon soy sauce

  • 4 baguette-style French bread loaves or sandwich rolls

  • ¼ cup butter, softened

  • 2 fresh jalapeño peppers, thinly sliced* (optional)

  • 1 red onion, thinly sliced (optional)

  • ¾ cup cilantro sprigs

Melon and Cucumber Salad

  • 4 cup assorted melon, such as watermelon, honeydew melon, and/or cantaloupe, cut into 1-inch cubes

  • 1 small cucumber, seeded and cut into 1-inch cubes

  • Fresh basil

  • 2 tablespoon chopped dry-roasted peanuts

  • 3 tablespoon lime juice (optional)

Marinated Carrots

  • 1 cup shredded carrots (2 medium)

  • ½ cup sugar

  • ½ cup white vinegar

  • ½ teaspoon salt


  1. In a baking dish place tofu. Place a second dish on top of the tofu and weight down with two or three cans of food. Chill for 2 hours; drain off liquid.

  2. For marinade, in a blender or small food processor combine lime juice, shallots, gingerroot, and garlic. Cover and blend or process until a loose paste forms. Transfer to a bowl. Add fish sauce and soy sauce, stirring to combine. Set aside half of the marinade for Melon and Cucumber Salad. To the remaining marinade add pressed tofu or chicken. Cover and chill for at least 1 hour.

  3. For charcoal grill, grill tofu on the rack of an uncovered grill directly over medium coals for 1 to 2 minutes or until heated through. (Or grill chicken for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling.)

  4. Split bread lengthwise; spread cut sides with butter. Top bread bottoms with Marinated Carrots and tofu. If desired, add jalapeño peppers and onion. Top with cilantro and bread tops. Serve with Melon and Cucumber Salad.

Melon and Cucumber Salad

  1. In a large bowl combine the reserved marinade, the melon, cucumber, and a few shreds fresh basil. Cover and chill for 1 hour. Before serving add peanuts and, if desired, lime juice.

Marinated Carrots

  1. Place carrots in a clean jar with a tight-fitting lid. In a small saucepan stir together sugar, vinegar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sugar is dissolved. Cool for 10 minutes; pour over carrots in jar. Cool, cover, and chill for at least 2 hours.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

588 Calories
10g Fat
105g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 588
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 1964mg 85%
Total Carbohydrate 105g 38%
Total Sugars 21g
Protein 24g
Vitamin C 24.2mg 121%
Calcium 131.3mg 10%
Iron 6.1mg 34%
Potassium 431mg 9%
Folate, total 40.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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