Fat Sals' Take on the Banh Mi: Bold, Crunchy, and Stacked
What happens when you fuse two culinary powerhouses and serve the creation between two pieces of bread? The bánh mì sandwich, of course. While this iconic sandwich is certainly Vietnamese, it takes on some French influence through the use of bread, cold cuts, and the pate spread.
At Fal Sal’s, we love to honor some of the best sandwiches found around the world , including the bánh mì. Although we do it a little differently than the traditional version, taking inspiration from its bold flavor and unexpected ingredient combos is a no-brainer for our menu. It’s got savory meats, fresh herbs, and a surprising crunch of pickled vegetables – what else could you want?
A quick history of the bánh mì sandwich
Its origins trace back to French colonial Vietnam in the 19th century, when the French introduced baguettes, charcuterie, and the concept of a cold cut sandwich. Over time, Vietnamese cooks adapted the cold cut sandwich concept using local flavors and ingredients, creating what we now recognize as bánh mì. After the Vietnamese War in 1975, many Vietnamese families immigrated around the world, bringing bánh mì with them and solidifying it as a global sandwich icon.
The beauty of the bahn mi is that it will be a little different at each shop you go to – but whether ordering it in Los Angeles or Hanoi, the core construction of a layered, vibrant sandwich will be there.
Tasty news tidbit:
Antony Bourdain’s favorite bánh mì in Hội An, Vietnam was at Bánh Mì Phượng – the sandwiches here get the special addition of a fried egg and fish paste.
The key components of a bánh mì sandwich
Something special about the bánh mì sandwich is that the meat is not necessarily the centerpiece. We see this often in the United States, with meat taking front and center in iconic sandwiches like the Philly cheesesteak. Sure, it’s important in the bahn mi, this sandwich is about harmony, with a layering of animal-based and veggie-forward ingredients.
Like we said – meat is still important here – and you may find yourself choosing between pork belly, barbecued pork, chả lụa (Vietnamese pork sausage made in banana leaf), grilled chicken, or liver pâté. Grilled tofu or seitan can sub in for a vegetarian version.
Now, a moment for the vegetables. The pickled vegetables are almost always grated carrots and daikon radish; there can be variations, but these are the standard. Fresh sliced cucumber often makes the cut, as does some type of chili pepper, such as jalapeño.
A baguette is the traditional choice of bread for this fusion sandwich, but what is used is a little different than what you might grab at a Parisian boulangerie. A special Vietnamese baguette exists specifically for making a bánh mì – it’s wider (for fitting more fillings), slightly softer on the inside, and less crusty on the exterior for an easier eating experience.
What makes Fat Sal’s bánh mì different
Like our spins on classic sub sandwiches , this Vietnamese sandwich gets a bit of a makeover behind the doors of Fat Sal’s. We call our creation the Fat Banh Mi-Ki, just so you know it’s not going to be the same as what you’re used to ordering at other more traditional shops in Los Angeles . But it wouldn’t be a Fat Sandwich without the onion rings, right?
Instead of pork or chicken, we go bold with sweet and spicy, soy-marinated, thinly sliced ribeye steak, and of course we keep the Vietnamese pickled vegetables, cilantro, and fresh jalapeños. Surprise – this sandwich gets slapped with some Szechuan slaw and tomato, and finally topped with sriracha and mayo. A garlic hero roll does the heavy lifting, supporting all the layers.
The bánh mì, however you like it
This Vietnamese sandwich is loved not just for its bold, contrasting flavors but for its textural diversity; the softness of the bread, the richness of the meat, and the acidity from pickled daikon and carrot. The bánh mì somehow feels light but filling, a complex creation but still completely approachable and affordable. Whether grabbed from a street vendor in Ho Chi Minh City or Fat Sal’s in Los Angeles, bánh mì is a go-to for anyone craving something fresh, flavorful, and customizable.