We love banh mi. You know, that delectable little Vietnamese sandwich which begins with an incredible, crackily baguette, then layers in a bit of pate, mayo-ish stuff, some fresh herbs, a touch of spicy chilies, some refreshing cucumbers, and some tangy pickled daikon and carrots. And we haven’t even gotten to the main filling yet, which all of the previous ingredients highlight and compliment to astounding, salivating heights. We love banh mi so much that we’ve created pages dedicated specifically towards it, such at “Battle of the Banh Mi.” It was actually our banh mi site that inspired us to “join the online community” and soon our little food blog was born.
bite size morsels of headcheese & pate banh mi
We adore banh mi so much that when Amy from LA Times contacted us about a possible story on banh mi, we spent over half a day scampering all around Little Saigon stuffing her with banh mi, then brought her home and made a homemade version to stuff her some more. The poor videographer/photographer, Myung, repeated inquired, “How many places are we going to?!?” But they were both great sports, and we all had a fun day eating and sipping our way through Little Saigon. Sipping as in cafe sua da, not booze. Silly lushes.
We could go on about the glories of banh mi, but we already have. BattleoftheBanhMi.com goes on and on for those wanting to know more about our passion for the banh mi.
banh mi bites appetizer platter
Banh mi meets bruschetta.
These beautiful sandwiches need not be limited to a mere lunch belly filler. Take for instance, one of our favorite gathering appetizers, our Banh Mi Bites. We take the elements of the banh mi fillings, garner them on top of a slice of baguette, and serve them as a perfect appetizer. These bite sized morsels are the perfect way to greet your guests, and as an added bonus they are simple to make. A plateful of these banh mi bites can be assembled in minutes, and you can easily vary the toppings to give your honored guests a medley of choices for their discriminating palates.
How to make these easy banh mi bites: For the mini morsels you see here, we used a pork liver pate (we are experimenting with making a duck liver one right now), some cilantro, sliced chilies, head cheese, and pickled daikon and carrots. But for your own creations the possibilities are nearly limitless. Here is a link to a page on the classic banh mi fillings that you can use to get your creative juices flowing. After you have gathered your ingredients, it’s all about assembly. Have fun!
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Banh Mi Bites Recipe
We take the elements of the banh mi fillings, garner them on top of a slice of baguette, and serve them as a perfect appetizer. These bite sized morsels are the perfect way to greet your guests, and as an added bonus they are simple to make. A plateful of these banh mi bites can be assembled in minutes, and you can easily vary the toppings to give your honored guests a medley of choices for their discriminating palates.
There are many types of savory protein options for these sandwiches. Here is a link to different meat recipes and veggie banh mi recipes. After that, these appetizer bites are just a matter of assembly.
Ingredients:
Light, crusty baguette
Fillings – Meat or Veggie : these fillings can range from anything that has been marinated with Vietnamese sauces or flavors. Choose your delicious poison!
Fresh Cilantro Sprigs
Pickled Daikon & Carrots
Cucumber, seeds removed and thinly sliced
Mayo- or any sandwich spread. Some places use a white spread made of egg yolks and vegetable oil
Pate
Jalapeno, or any chili sliced
Sriracha or Garlic Chili Sauce for extra flavor and heat
Red Onion, sliced thinnly (personal favorite)
Soy Sauce
1. Slice baguette across diagonally into thin slices.
2. Sprinkle each slice of bread with a little soy sauce. Spread Pate and or/mayo. Lay strips of meat/veggie fillings. Add on amount of desired cilantro, pickles, cucumber or chili.
3. Assemble on a big plate and serve as appetizers!
- Read LA Times article about us and watch the LA Times video HERE.
- Share your favorite banh mi shop at Battle Of The Banh Mi
P.S. We want to give a special thanks to Amy from the LA Times, who wrote such a beautiful article. She has a great passion for food, and a beautiful gift for writing and we feel honored she asked us to help with the story.
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{ 33 comments… read them below or add one }
Ooh, yowza, those are fantastic shots of banh mi
Still regret not trying it when I was in San Francisco, d’oh! But at least you guys have no given me the tools to give it a shot at home. I only wish I could find those adorable small baguettes. We only get them the usual meter-size here. (Hmm, maybe you guys could add a bread recipe section to battle of the banh mi. Kidding! 
Ooh, that reminds me, I just got a great recipe for chicken liver pate I need to try out!
Wonderful! These are really poular here in Australia as well…love the pics too!
I’ve only ever had one in vietnam – don’t think the restaurants here do banh mi *sigh* I think manggy’s on to something with the request (not quite kidding)
wow… haven’t tried banh mi, but they look simply awesome!!!
While walking & shopping in downtown TO, I stopped into a shop in Chinatown and had a Viet sammy. I also introdcued my cousin to them and he loved them!
Hey, you’re in the LA Times. Congratulations!
Banh mi are incredibly good and I’m so glad to see this since I love banh mi but rarely have it. (That’s the problem with living somewhere that has no (well, almost no) Vietnamese restaurants. And your banh mi are prettier and more mouth watering than any I’ve ever seen.
wow! guys what an awesome article and video and what a day to get it published! you both deserve this and so much more… it will be a great day to say i knew you when… but i know this is only step two for you two to rule the world!
CONGRATS!!! I just saw the Times …. this is fantastic!!!!;)
Congrats on the story in the Times! Woohoo! You two look great in the video as well.
I usually order a banh mi dac biet whenever I order it. Just FYI, when you order Banh Mi you’re actually only ordering the Bread. It doesn’t denote a sandwich until you add the modifier, specifically, the name of the filling. Banh Mi Dac Biet is the Bread with Specialty Fillings.
GREAT photos and it looks delicious!
Congratulations!!! You guys looked awesome. Woohoo! Love the idea of banh mi bites. But then how do I keep track? How many bites make up a regular banh mi. oh dear, I’d probably end up eating way too much.
They’re so colorful! I bet they get eaten pretty fast when you set them out as appetizers!
Whoa congrats! Lovely topic and will definitely try this. As I don’t eat pork, will use the other suggestions you have at battleofthebanhmi site! Your pix are awesome, as always!
What a great article, amazing video and incredible bite-sized idea! I’ll be sure to tell all my Banh Mi loving friends about your LA Times debut!
Congratulations!!!!!!I’m so happy for you both!
What a wonderful video–congrats on being in the Times! I love that crisp, flaky bread, most of all–it reminds me of New Orleans French bread, which is lighter and flakier than most baguettes. Do you have a recipe for making this at home?
You guys never cease to amaze me. These are little works of art! Congrats on the LA Times shout out. You’re famous!
Congratulations on the story for LA Times!! That’s so cool!
These bites are an amazing idea. I’m putting it up for a possible Christmas dish. Oh yeah, so I found out that my mom is in the process of buying a house in Costa Mesa. Our idea of being neighbors is happening sooner than I thought! lol
I fell in love th banh mi in Hanoi! I can’t find a decent one where I live so I’m saving all this info for when I finally make my own! Great idea to serve them as little bites as well!
Congrats! I’m so excited for you 2. That’s good news. Love those bites.
Hey folks, I LOVE your site! It’ll take me a bit to get around to reading all of it, but that’s a good thing, right?
Anyway, I’m looking for banh mi recommendations in Pasadena/Temple City/Monrovia area. Any thoughts?
And, if you have a moment, check out John Thorne’s essay on Banh Mi: Banh Mi & Me, from Pot on the Fire. Anything he writes is worth reading.
Be well!
omg that is soo cute, great idea as well. Loved Banh Mi Thit in Saigon, hoping to go back soon.
Now all of LA knows how cool you two are. Congrats!
Oh my word if those aren’t the cutest things ever. I love banh mi, but I’ve never attempted it at home. I think it may finally be time to try!
ooh this looks so good! I love the bite size of it. You guys are so inventive and creative, i can’t stand it! you make me want to have a man around me all the time to share in the duties of culinary realms. i get so tired of doing the dishes all the time, so much it’s now a requirement for dating! that’s not bad is it!?!?!
Major congrats on the LA Times piece! I don’t have to tell you rock, hard!
hugz.
I love Banh Mi. I would go to vietnam just to try it out on the street stalls. That and pho daily. HMMMMMM
this looks perfect for a quick bite or a leisurely lunch
These would make great cocktail appetizers. I’ll have to remember this for the next time I have people over.
I never knew about banh mi, but wow you weren’t kidding about your passion for it! It sure sounds delicious and congrats on the LA Times piece–that’s awesome!
Ive never tried making these at home but you’ve inspired me. They look delicious!
What gorgeous banh mi’s!
ingenius. absolutely ingenius. i’ll be so happy when i’m able to sink my teeth into a banh mi again.
Hi, Can you tell me if you have the recipe for the pork liver pate that you have used in the above Banh mi bites? Thank you.
You can always buy a pate if your local markets carry them, but here is a recipe we like to use at home. 4 Spice Liver Pate -WORC