Rainbow Banh Mi


Hi everyone!!! Oh how I've missed you and how I've missed sharing recipes, but I'm back!!!

Rainbow Banh Mi


Hoisin-Mayo Spread

  • 1/3 cup mayonnaise
  • 2 Tbsp. hoisin sauce
  • 1/2 Tbsp. sriracha

Pickling liquid

  • 1 cup Water
  • 1/2 cup granulated Sugar
  • 1 cup Distilled white vinegar
  • 4 mini Baguettes, halved and the middle part hollowed
  • 1 cup Purple cabbage, thinly sliced
  • 1 cup pickled carrots
  • 1 cup pickled yellow radish
  • Few sprigs of cilantro
  • Lettuce
  • 2 big tomatoes, thinly sliced
  • 8 Deli-sliced Ham of your choice



    Pickle the veggies

    1. In a small saucepan, combine pickling ingredients together on low heat until sugar is completely dissolved. Cool.
    2. Put 1 cup of julienned carrots and radish in a 12oz. jar each. Pour picking liquid into the jars until julienned veggies are covered.
    3. Refrigerate for at least 2 hours.

    Hoisin-mayo sauce

    1. Mix all ingredients together until well incorporated. Refrigerate.

    Assemble Banh Mi

    1. Start by spreading hoisin-mayo sauce in both sides of the baguette.
    2. Layer the purple cabbage then cilantro, lettuce, pickled yellow radish, pickled carrots, sliced tomatoes and the ham slices on the bottom half of the baguette then top with the other half.


    I added 3-4 drops of yellow food coloring to the pickling liquid of the julienned radish.
    Cut banh mi in half to expose the colorful goodness!

    Recipe for Rainbow Banh Mi on Pepper.ph!

    Thanks to Mikka Wee and Mylene Chung of Pepper.ph for trusting me to come up with recipes on their awesome blog!

    Photo and styling credit: Mylene Chung of Pepper.ph