Gluten-Free Banh Mi Recipe
Updated Jun 05, 2025, Published Sep 30, 2021
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Savor the Flavors: Gluten-Free Banh Mi Recipe
I love a great sandwich! Specifically, a flavor-packed sandwich with tons of texture that’s safe for my gluten-free diet. This Gluten-Free Banh Mi Recipe delivers the perfect blend of tangy, spicy, and savory Vietnamese flavors all in one delicious package. This iconic sandwich, featuring ham or cooked pork, liver pate, pickled veggies, and a zesty sauce on a gluten-free baguette, is ideal for lunch, dinner, or a crowd-pleasing meal. Ready in about an hour, it brings restaurant-quality taste to your kitchen.
Table of Contents
Why You’ll Love This Recipe
First of all, the Gluten-Free Banh Mi Recipe bursts with bold, authentic Vietnamese flavors. The combination of juicy pork, crunchy pickled carrots and daikon, and a creamy, spicy mayo creates a symphony of textures and tastes. Moreover, its gluten-free ingredients ensure everyone can enjoy this classic sandwich without worry. With a prep time of just 30 minutes and a total time of about an hour, it’s surprisingly quick for such a gourmet result. For this reason, it’s perfect for both weeknight dinners and special occasions.
What’s more, you can customize this sandwich in a variety of ways. You can swap proteins or adjust the spice level to suit your palate, making it ideal for picky eaters or adventurous foodies. In short, this banh mi combines bold flavors, dietary inclusivity, and ease, making it a go-to recipe for sandwich lovers seeking a gluten-free twist.
What You Will Need
- Ham or cooked pork slices: The protein base
- Carrots (2 medium, julienned): Creates crunchy, pickled veggies.
- Daikon radish (1 small, julienned): Complements carrots with mild, crisp flavor.
- Seasoned Rice vinegar: Quickly pickles the veggies for a tangy crunch.
- Gluten-free sandwich rolls (we used Schär): Serves as the sturdy, chewy base.
- Liver Pate (4 tablespoons): For that authentic Vietnamese flavor
- Mayonnaise (¼ cup): Forms the creamy foundation of the sauce.
- Sriracha (1-2 teaspoons): Adds adjustable heat to the sauce.
- Cucumber (1, thinly sliced): Provides fresh, cool crunch.
- Cilantro (½ cup, fresh leaves): Infuses vibrant, herbaceous flavor.
- Jalapeño (1, thinly sliced, optional): Adds extra spice for heat lovers.
Tips and Variations
Julienne the carrots and daikon thinly for quick pickling and optimal crunch. To save time, prep the pickled veggies a day ahead—they’ll keep in the fridge for up to a week.
If you don’t have seasoned rice vinegar, just add some sugar and salt to regular rice vinegar.
For creative variations, experiment with proteins. For instance, swap pork for grilled chicken, shrimp, or tofu for a vegetarian option. If you prefer less heat, reduce the sriracha or skip the jalapeño. Alternatively, add avocado slices for extra creaminess or swap cilantro for Thai basil for a different herbal note. By playing with these tweaks, you can customize the banh mi to suit any taste or occasion.
Frequently Asked Questions
What kind of ham or cooked pork should I use?
Thick-cut sandwich ham from the deli works great or you can make a pork tenderloin and slice it up. A good recipe is this Asian Inspired Pork Tenderloin.
Can I make the banh mi ahead of time?
Yes! Pickle the veggies up to 24 hours in advance. Assemble the sandwich just before serving to keep the baguette fresh and crisp.
What can I use instead of pork?
Sure, just swap pork for grilled chicken, shrimp, or tofu for a vegetarian version. Adjust cooking times to ensure the protein is fully cooked but tender. You can also substitute the pate for a vegan or vegetarian pate.
How do I store leftovers?
Store components separately: keep pickled veggies and ham or cooked pork in airtight containers in the fridge for up to 3 days. Assemble fresh for the best texture.
Can I make this banh mi spicier or milder?
Adjust the sriracha and jalapeño to control the heat. For a milder version, skip the jalapeño and use just a teaspoon of sriracha in the sauce.
There you have it, this Gluten-Free Banh Mi Recipe brings vibrant Vietnamese flavors to your table. It’s rich meat, crunchy veggies, and customizable options make it perfect for any meal, from casual lunches to dinner parties. So, grab your ingredients, fire up the kitchen, and enjoy a sandwich that’s as delicious as it is inclusive!
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Gluten-Free Banh Mi
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello thank you for the recipe .
However I’m celiac, can I make the roll with rice flour only ? I can’t use wheat flour which contains gluten ?
Thank you,
Wendy
The rolls in this recipe are store-bought rolls from Schar. They are gluten-free. All the recipes on this website are gluten-free, so none of them use wheat flour.