Jackfruit Bahn Mi: A Vegan Twist To The Vietnamese Sandwich
Image Credit: Bad Manners

The Vietnamese Banh Mi sandwich is a fresh crusted baguette smeared with chicken liver pate, crunchy fresh vegetables and juicy chicken or pork, marinated in a spicy chilli paste before being flame grilled. Similar in appearance to the famous submarine sandwiches of America, the banh mi varies in flavour because of its usage of fresh ingredients which give it a bright flavour. The sandwich is perfect to eat on-the-go, making it a delicious lunch or dinner option when you don’t want to savour a sit-down meal.

The fusion of meats and vegetables and the usage of the baguette have been incorporated as key features of the sandwich, due to its French influences that continue to inspire its unique combination of crunchy textures and spicy, savoury flavours. What started off as being a luxurious sandwich, has since evolved into becoming a staple amongst the Vietnamese, with corner shops along the streets selling these by the dozen. The pulled jackfruit, a plant-based take on the classic, is perfect to make for those who wish to try a different version – especially for vegetarians or vegans, who don’t want to miss out on the experience of a great sandwich.


Image Credits: Wandering Wafflehands


  • 1 baguette, cut in three
  • ½ cup raw jackfruit, steamed
  • ¼ cup julienned carrots
  • ¼ cup julienned cucumber
  • 4-5 sprigs cilantro
  • 2 tablespoons red chilli paste
  • 2 tablespoons minced garlic
  • Juice of 2 lemons
  • 1 teaspoon soy sauce
  • 1 teaspoon vegan fish sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


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  • Toast the baguette with a bit of butter and set aside. Shred the raw jackfruit into thin strands and combine the chilli paste, garlic, lemon juice, soy sauce, fish sauce to form a paste.
  • Season the jackfruit with a bit of salt and add the sauce. Stir everything to combine. Heat some oil in a pan and sauté the sauced jackfruit for 4-5 minutes, until lightly caramelised.
  • Toss together the carrots, cucumber and cilantro in a separate bowl. Whisk the vinegar, honey and a bit of salt and pepper together and dress the vegetables with this sweet-sour dressing.
  • Open up the baguette and use a pair of tongs to add some of the shredded jackfruit in between the layers, followed by the salad. Add an extra dash of sriracha sauce and serve warm or at room temperature, paired with a cold beverage.