Soft French rolls filled with seasoned tuna, shredded carrots, sliced cucumbers, jalapenos, and cilantro. These Vietnamese style tuna banh mi are simple, delicious, and perfect for pantry cooking.
Vietnamese sandwiches were a staple in our house growing up.
We’d often go to a banh mi shop and order several sandwiches to take home. Then we’d keep them in the fridge and slowly eat them throughout the week. They’re delicious, flavorful, and perfect for school lunches.
If you’re not familiar with banh mi, they’re Vietnamese style sandwiches. Oftentimes, these sandwiches are soft French baguettes filled with cold cuts, pate, mayo, and fresh herbs. Sometimes you have the option to choose different meats. It can vary from tofu to meatballs to sardines to grilled meats. It just depends on what you’re in the mood for. But usually the most popular is the cold cuts combo.
Ever since the pandemic nearly a year ago, I’ve been looking to get creative in the kitchen. Not necessarily making fancy dishes that take time to prepare and plate. But mostly simple dishes that I’ve been craving that consist of pantry ingredients. In today’s case, tuna is the key ingredient.
Tuna can easily be seasoned however you like. Usually, you just need mayo and a little salt and pepper and lemon juice to make a tuna salad to pair with crackers. For this Vietnamese inspired banh mi, I wanted to season the tuna with Asian flavors.
The tuna in this banh mi is seasoned with soy sauce, sugar, sesame oil, and minced garlic for a garlic soy flavor. Slice open the banh mi. On one side, spread mayo. On the other side, drizzle soy sauce. Add sliced jalapenos, julienned carrots, cucumbers, and cilantro to garnish the sandwich.
These sandwiches are packed full of flavor, but the herbs and veggies keep it refreshing. Simple to make, delicious, and perfect for a quick meal. And perfect for when you to need to satisfy those banh mi cravings.
In a medium sized bowl, add tuna, soy sauce, finely minced garlic, granulated sugar, and sesame oil. Mix until well combined. For a spicy kick, you can add finely diced Thai chili peppers. Set aside for now.
To make these Vietnamese style tuna banh mi, toast two soft French baguettes until the outside is crispy but the inside is still soft. Slice these 6 inch baguettes in half and open it up.
On one side of the bread, spread mayo. On the opposite side, lightly drizzle soy sauce for extra flavor.
Add the seasoned tuna. Then topped with shredded carrots, thinly sliced cucumbers, sliced jalapenos, cilantro as desired.
Serve the Vietnamese style tuna banh mi warm or cold.
Enjoy!
- 1 - 16 oz can tuna packed in water, drained
- 2 tablespoons soy sauce
- 2 teaspoons granulated sugar
- ½ teaspoon sesame oil
- 1 teaspoon minced garlic
- 2 soft French baguettes
- Carrots, julienned
- Jalapenos, sliced
- Cucumbers, sliced
- cilantro
- In a medium sized bowl, add tuna, soy sauce, finely minced garlic, granulated sugar, and sesame oil. Mix until well combined. For a spicy kick, you can add finely diced Thai chili peppers. Set aside for now.
- To make these Vietnamese style tuna banh mi, toast two soft French baguettes until the outside is crispy but the inside is still soft. Slice these 6 inch baguettes in half and open it up.
- On one side of the bread, spread mayo. On the opposite side, lightly drizzle soy sauce for extra flavor.
- Add the seasoned tuna. Then topped with shredded carrots, thinly sliced cucumbers, sliced jalapenos, cilantro as desired.
- Serve the Vietnamese style tuna banh mi warm or cold.
