Vietnamese · main

Banh Mi

Banh Mi reads umami 6.7, salinity 6.2 and funk & ferment 5.4 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.3 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 5.2 / 10
• Bitter & Earthy — 4.1 / 10
• Rich & Fat — 4.7 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.7 · Salinity 6.2 · Funk & Ferment 5.4 · Sourness 4.9 · Richness 4.6 · Marine & Briny 4.3 · Herbaceous 3.5 · Smoke 3.4 · Sweetness 3.2 · Earthy 3.2 · Heat 2.0 · Fruity 1.1 · Bitterness 1.1 · Floral 1.1 · Citrus 1.1 · Nutty 0.6 · Allium 0.5

What's in it (11)

• 4 Vietnamese baguettes (or French rolls)
• 4 tbsp pate
• 4 tbsp mayo
• 1 lb grilled pork, sliced
• 1 cup pickled daikon, julienned
• 1 cup pickled carrot, julienned
• 1 cucumber, thinly sliced
• 2 jalapenos, sliced
• 1 cup fresh cilantro
• 1 tbsp soy sauce
• 1 tbsp fish sauce

Time & effort: about 20 min (15 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 122.5 kcal, 5.4 g protein, 3.1 g fat, 19.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Toast or grill the baguette until the crust shatters.
2. Spread mayo and pate generously on the inside.
3. Layer in pork or cold cuts, pickled daikon and carrot, fresh cucumber, jalapeno, and a heap of fresh cilantro.
4. Serve immediately while the bread is still crisp.

Dishes with a similar flavor shape

• Crying Tiger (Seua Rong Hai) — Thai
• Salade Niçoise — French
• Anchoïade — French · Provence
• Vietnamese Caramelized Salmon and Rice Bowls — Vietnamese
• Grilled Pork Banh Mi Bowls — Vietnamese

Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.