Gluten-Free Banh Mi Recipe
If you’ve never had a Banh Mi sandwich before, please listen up because you have been missing out! Banh Mi is a staple in Vietnam and a Gluten-Free Banh Mi is one of my favorite sandwiches. Banh Mi is actually the type of bread used, but most places here in the US that serve Banh Mi have specific ingredients added to the sandwich, including daikon radish, carrots, and cucumber with savory meat.
What other sandwich do you know that has fresh carrots, daikon radish, and cucumber on it? It might sound like an odd combination for a sandwich, but trust me … it’s fantastic!
The contents of this sandwich is pretty much naturally gluten-free, just be sure to check the ham/pork label. The bread, of course, will need to be gluten-free, so I turn to Schär’s sandwich rolls. Their sandwich rolls are the perfect texture and taste for all your sandwich needs.
By the way, it can be a bit tedious to julienne carrots and daikon by hand with a knife, so check out this tool that makes the process much easier.
Get more gluten-free sandwich recipes.
Gluten-Free Banh Mi
- ¼ cup julienned carrots
- ¼ cup julienned daikon radish
- Seasoned rice vinegar
- ¼ cup mayonnaise
- 2-3 teaspoons sriracha (depending on heat level you prefer)
- 4 Schär gluten-free sandwich rolls
- 4 tablespoons liver pate
- 12 slices thick cut ham or cooked pork
- 8 thin strips English cucumber
- Fresh cilantro leaves
- Place the carrots and daikon in a small bowl and cover with rice vinegar. Let sit for 15 minutes at room temperature.
- Combine the mayonnaise and sriracha, stir until smooth.
- Cut the sandwich rolls in half horizontally. Spread the top half with the spicy mayonnaise. Spread the bottom half with pate. Place 3 pieces of ham or pork on each sandwich on top of the pate. Top with the cucumber slices, drained carrots and daikon, cilantro leaves and finally the top bun.
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