Cauliflower Banh Mi

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Plate displaying two gluten-free vegan Cauliflower Banh Mi sandwiches

Friends, behold: The Vegan Banh Mi.

Consider this my spin on the popular, classic Vietnamese sandwich. So many versions I’ve seen rely on tempeh or tofu as the main filling. But I couldn’t help but wonder if the humble cauliflower could step in and take its place, because it’s fast to prepare, absorbs flavors well, and is so delicious when stir-fried. Spoiler alert: It totally worked.

Wood cutting board filled with ingredients for making our Cauliflower Banh Mi recipe

This recipe comes together in 30 minutes! Yep, that fast, which means it’s lunch- and dinner-friendly (quick meals for the win).

It starts by quick-pickling radish and carrot in vinegar, a little salt, and sugar. This makes them crispy, salty, tangy, and a little sweet. Next comes the main event: the cauliflower.

Using a spoon to mix spices with cauliflower for Cauliflower Banh Mi

Origins of Banh Mi

While the literal translation of bánh mì is “bread,” the term is commonly used to refer to a Vietnamese sandwich served on a baguette or similar French bread.

It’s believed that the bánh mì sandwich originated in the late 1950s in Saigon, Vietnam (source). There are now several different variations of banh mi, but common among them are pickled veggies, fresh herbs, cucumbers, and chilies. You can learn more and find some authentic recipes here.

Our version is not authentic, but a plant-based take that incorporates similar fresh ingredients, pickled veggies, spicy condiments, and herbs on a crunchy baguette.

How to Make a Vegan Banh Mi

First, we marinate the cauliflower in a simple, spicy, savory sauce. Then we sauté and finish by roasting in the oven until tender. Mmm, roasty.

Cooking cauliflower in a cast-iron skillet for delicious gluten-free vegan sandwiches

Once the 3-ingredient sriracha mayo is made and the bread is toasted, it’s time to assemble! First aioli, then cauliflower, then pickled vegetables and garnishes. That’s it!

Open-faced Cauliflower Banh Mi sandwiches resting on a wood cutting board

We hope you LOVE this vegan banh mi. It’s:

BIG on flavor
Quick to make
& SO satisfying

This would make the perfect meal when you’re craving a sandwich but want something more than PB&J. It’s the perfect marriage of textures, temperatures, and flavors. Enjoy as is or pair with these Vietnamese-inspired Spring Rolls!

If you’re into cauliflower, also check out our Curried Cauliflower Wings, Cauliflower Rice Stir-Fry, Gochujang Cauliflower Wings, Curry Roasted Cauliflower Kale Salad, and The Best Whole Roasted Cauliflower.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of two Cauliflower Banh Mi sandwiches on a metal tray

Cauliflower Banh Mi

Vegan Banh Mi Sandwich made with savory, caramelized cauliflower, sriracha mayo, and quick-pickled vegetables. Just 30 minutes to make this hearty sandwich!
Author Minimalist Baker
Tray displaying two gluten-free vegan Cauliflower Banh Mi sandwiches with a jar of pickled veggies behind it
4.97 from 97 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 (Sandwiches)
Course Entree
Cuisine Gluten-Free, Vegan, Vietnamese-Inspired
Freezer Friendly No
Does it keep? 2-3 Days



  • 2/3 cup rice wine vinegar (or sub apple cider vinegar)
  • 1/3 cup hot water
  • 1/2 tsp sea salt
  • 1 Tbsp organic cane sugar (or stevia to taste)
  • 2/3 cup thinly sliced or shredded carrot
  • 1/3 cup thinly sliced or shredded daikon or round radish


  • 2 Tbsp chili garlic sauce
  • 5 Tbsp coconut aminos (or sub tamari and reduce quantity to taste as it’s saltier)
  • 1 Tbsp maple syrup
  • 1 Tbsp lime juice
  • 1 Tbsp sesame or avocado oil (if avoiding oil, omit)
  • 4 cups (heaped) cauliflower florets (cut in bite-size pieces)


  • 1/2 cup Vegan Mayo (or store-bought)
  • 2 tsp maple syrup
  • 1 Tbsp sriracha (or other hot sauce of choice)


  • 2 small baguettes* (use gluten-free bread to keep gluten-free friendly, such as New Cascadia)
  • Fresh cilantro (optional)
  • Fresh cucumber (optional)
  • Sliced jalapeño pepper (optional)


  • Preheat oven to 450 degrees F (232 C).
  • Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar (or stevia) to a glass jar and shaking or stirring vigorously to dissolve salt and sugar. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will “quick pickle” until sandwich is ready. Leftovers will keep in the refrigerator up to 1 week (sometimes more).
  • To a medium mixing bowl, add chili garlic sauce, coconut aminos (or tamari), maple syrup, lime juice, and oil and stir to combine. Then add cauliflower florets and toss to combine.
  • Heat a large rimmed oven-safe skillet over medium-high heat. Once hot, use a slotted spoon to scoop the cauliflower into the pan, reserving most of the liquid in the bowl.
  • Sauté, stirring semi-frequently, until slightly browned on the exterior. Then add most of the reserved marinade (saving a little for serving) and toss to coat. Transfer pan to the oven and bake until crispy on the outside yet tender on the inside – about 15 minutes.
  • In the meantime, prepare aioli by adding vegan mayo to a small mixing bowl with maple syrup and sriracha. Stir to combine. Then sample and adjust flavor as needed, adding more sriracha for heat or maple syrup for sweetness. Set in the refrigerator until serving.
  • Slice the baguettes in half and toast in the oven (facedown directly on the oven rack) or on a hot grill pan until slightly browned. Then assemble: To the baguette, add aioli to both sides of the bread. Then to one side, add the cauliflower and brush on any leftover cauliflower marinade for more flavor. Last, add pickled vegetables, cilantro (optional), cucumber (optional), and jalapeño (optional).
  • Enjoy. Best when fresh, though can be made in the morning and enjoyed for lunch – just refrigerate to keep fresh. Store leftovers separately in the refrigerator (except any un-toasted bread) up to a few days. Not freezer friendly.



*Our recipe is not traditional, but is our plant-based take on the concept of banh mi.
*You could also swap the bread for lettuce cups or a collard green wrap to keep this grain-free!
*Inspiration taken from the New York Times
*Nutrition information is a rough estimate for 1 sandwich calculated without optional ingredients or toppings. 

Nutrition (1 of 2 servings)

Serving: 1 sandwich Calories: 719 Carbohydrates: 64 g Protein: 7 g Fat: 44 g Saturated Fat: 5 g Cholesterol: 0 mg Sodium: 3046 mg Potassium: 876 mg Fiber: 7 g Sugar: 26 g Vitamin A: 7130 IU Vitamin C: 115.7 mg Calcium: 108 mg Iron: 1.9 mg

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My Rating:

  1. Courtney says

    This is SUCH a delicious recipe, so customizable, and probably my partner and I’s favorite dish of yours! We’ve made this dozens of times as-is, and it is superb. We decided to try it as a ‘bowl’ with rice, and I included faux beef (added it after taking the cauli out of the oven) with a little bit extra ‘marinade’ and it was superb. It’s hard to mess this recipe up. 10/10

  2. Suzanna says

    This is just delicious! It’s the first time I can follow a recipe to a tee flavor wise. No need to sprinkle in a little extra garlic or cayenne. It is visually impressive and just as filling. Made for the second time today and it’s just soo good. Perfect for lunch the next day-the cauliflower even tastes good cold. The only thing I did differently was skip the baking after cooking the cauliflower in the pan because it was already cooked and I didn’t want the extra processing. Definitely do the works with the recommended garnishes! Thank you so much for posting!

  3. Nyki says

    This is one of my absolute favourite recipes to come back to, both in its original sandwich form, but also modified in to a rice or noodle bowl. The cauliflower is so richly flavoured, I could eat just bowls of it as a meal!

  4. Sid says

    I am craving a Banh Mi which I had in Sydney! Just reading the recipe I am getting hungry and going into the mode of “Try This At Home Now” ! Sorry there was no option to say “I am making this” so went with the “I have a Question”
    Thanks for sharing and I am definitely making it soon! :-)

  5. Ichiro says

    Great recipe! For me, the nostalgia of Banh Mi has always been the pickled veggies. I piled it on my sandwiches (and reused the vinegar broth by cutting/adding fresh veggies and saving for later). To balance the strong vinegar flavor, I used hummus on its side of the baguette (when I ran out of hummus, I used the Thug Kitchen’s tahini dressing). For the “meat” side, I did use the aioli sauce and added fresh basil to enhance the “spicy” flavor without making it hot. Because I don’t like spicy foods, I did not add any chili garlic sauce to the cauliflower (I did add panko & cornmeal for extra crunch before baking). On the sandwich, I topped the cauliflower with baby spinach for added texture (and more nutrients). Delicious! I have already substituted the cauliflower with air fried brussel sprouts (in only oil/balsamic vinaigrette/salt) which is tasty/preferable and vegan “chicken” strips ( meh – tastes like a regular sandwich). Thank you for this recipe! We had Banh Mi sandwiches all weekend.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  6. Linda says

    Thank you for this awesome recipe! I made it & it was delightfully devoured!
    I have a question about the “rice wine vinegar (or sub apple cider vinegar)”. I used the ACV, but it was a bit strong. I’d like to try the rice wine vinegar, but I’m overwhelmed by the choices: Mirin, rice vinegar or rice wine vinegar?? It seems that there’s a difference. Which would you prefer/recommend?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Linda! We’d suggest rice vinegar or rice wine vinegar as they should be the same. Here‘s the brand we like. Hope that helps!

  7. Cass says

    Winner winner have THIS for dinner!!!!! This recipe is phenomenal. Filling and flavorful I’ll be sharing it with vegan and non vegan friends alike.

  8. Amanda says

    So delicious! I loved the flavor of the cauliflower. I don’t have chili garlic sauce, so I just put in minced garlic and chili flakes. I had the perfect amount of marinade, but I did end up with lots of extra pickled veggies (I’ll just put them in salads). Cauliflower is one of my favorite veggies and I’m always looking for new ways to use it. This was a winner for sure!

    • Regina says

      This was SO good. Even my meat-and-potatoes husband ate it all up. Definitely need to add in the sliced cucumber next time to balance the heat. Will definitely make again and again!

  9. Doug Powers says

    I made these tonight. I backed off a bit on the chili oil and made up the difference with hoisin and a little dollop of gochujang paste to keep the heat within my wife’s tolerance levels. For my pickles I used carrot, Easter egg radishes, jicama, and green cabbage. Otherwise I followed the recipe as written.

    They were insanely good! The flavors and textures were everything we wanted in a banh mi. The cauliflower itself was heaven.

    I was astonished at how much four cups of cauliflower florets shrank as they cooked, but it was the perfect amount for our two sandwiches.

    We’ve made several recipes from Minimalist Baker now, and every one has been a smashing success. When we’re searching for new recipes, finding one from here gives us great confidence that it’ll be a winner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the modifications, Doug! Thanks so much for your kind words and lovely review!

  10. JennyL says

    Outstanding recipe! I have a bottle of sriracha mayo so didn’t make that. We love cauliflower and now we love this new way of eating it! Served on toasted whole wheat bagels as they were a bit softer than baguettes. Worked well and have plenty for a second meal for two. Thanks for getting me out of my tofu comfort zone and embracing cauliflower in a sandwich!

  11. Tiffany says

    Loved this recipe and how easy it was to make! Even my husband who doesn’t like cauliflower much enjoyed the banh mi. I didn’t have any radish, so I used pickled carrot only. I used the vegan mayo recipe to make the aioli. The proportions seem to be off. The amount of aioli and carrots leftover was a lot compared to the amount of cauliflower. Next time, I might double the cauliflower or halve the pickled vegetables and aioli. I’m adding this to my recipe book, and I definitely plan to make it again!

  12. EB says

    I’d really love to make these this weekend for a little picnic situation since the weather will finally be decent in my part of the world. I’ve got quite a bit of frozen cauliflower I’d like to use. Could the cauliflower be cooked from frozen or would it need to thaw first?

  13. Kaitlyn says

    Make these all the time! Sometimes use yeast rolls if I don’t have bread. Thinking tonight I will make on tortillas as tacos! Such an awesome recipe

  14. Christine says

    This is AMAZING! I will make this recipe again and again. In fact, I made it last night and I’m already craving it again today! :)

    I doubled the recipe for a family of 4 (two hungry tweens/teens) and everyone loved it. My notes: Next time I would take down the chili in the marinade (too spicy for our taste, even though we generally all love spicy food). Also, because I was doubling the recipe I found it easier to skip the stovetop and just roast the cauliflower on a sheet pan for 35 minutes at 425 until crispy/caramelized (stirring often).

    I cook every day and this is the best thing I’ve made in weeks. WINNER! Thank you!

  15. Janis says

    This was so delicious! And very easy! I have been making meatless meals a lot more lately and you have some of the very best recipes. Thank you!

  16. Josina says

    So good! I love banh mi but was having trouble finding a satisfying non-meat version. To keep the vinegar flavor of the quick pickled radishes and carrots from being overwhelming, I squeezed out the excess liquid with a towel before adding them to the sandwich. Definitely adding this to my monthly recipe rotation :)

  17. Laura says

    Recently moved and haven’t been able to find a good banh mi, so I tried this and HOLY MOLY it is absolutely amazing! Thank you, Dana!

  18. Celine Lemire says

    My husband and his family are Vietnamese and we make banh mi a lot at home. We’re trying to eat less meat so we tried this recipe and IT’S AMAZING! We loved it!The only change I made is that I used lightly toasted Portuguese buns instead of baguette because it’s easier to chew.

  19. Sara says

    Absolutely delicious and easy and quick to make!!! Thank you, Minimalist Baker, for making amazing simple recipes that don’t compromise on flavor!

  20. CarMar says

    I love this recipe! It’s such an unexpected combination of flavors, but everything works together beautifully. I did add red onions to the pickle and mixed greens to the sandwich. The creaminess of the vegan mayo is really nice. This will be a regular dish at our house. I need to see if I can find a good local GF bakery.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Lona says

    Wow, this recipe was spot on. So so delicious. It gets a little messy to eat in the baguette but so worth a lil mess. Yum yum yum! Thanks, Dana!

  22. Megan says

    This turned out amazing!! I feel like a real cook. I appreciate the addition to our dinner rotation. I am impressed.

  23. Alex says

    This is easily one of my favourites on the blog. I’ve even substituted tofu for the cauliflower and it’s turned out great as well. To make it easier I just went straight to the oven with the cauliflower and marinade and didn’t make a difference in how it turned out. So satisfying and simple to make!

  24. James says

    Ok I never write comments for recipes but I HAD to on this. This sandwich is AMAZING. My wife and I make these at least once a week and have done so for the past several months. We have a traditional Banh mi place nearby. This is better. I went to a very popular vegan restaurant in Atalanta that has a sandwich with cauliflower as the meat. This is better. I wanted to send them this recipe lol. Make this, you won’t regret it. Absolutely amazing.

  25. Kiwi says

    This has become a staple in our house. We have it every week. My BF (who’s an omni) even loves it. If you do everything the recipe recommend it’s the best.
    Thank you!

  26. Daniel says

    Delicious! We’ve made several times and keep coming back. I’ve found that a cast iron skillet really does make a (positive) difference for the texture of the cauliflower.

  27. Molly says

    Hi Dana!

    I made these yesterday and served them with your crispy shallot spring rolls and I am IN LOVE. Banh Mi is my favorite food, and having recently moved from Austin to small town Texas where there are zero vietnamese restaurants, I’ve been going through banh mi withdrawal.

    I usually have tofu or meat substitutes in my banh mi and I was a little skeptical of using cauliflower. But holy smokes…that was SO flavorful and SO satisfying. My carnivorous boyfriend was obsessed…We’ve been making your recipes regularly lately and he’s given up purchasing meat and dairy when we grocery shop altogether (thanks for helping me with that!).

    Another killer recipe. Can’t wait to make your pot pies tomorrow!

  28. Cassandra says

    This was probably the best sandwich I have ever made. My husband and I loved it but I didn’t serve it to our kids due to the spiciness. I think next time I’ll just serve theirs with plain vegan mayo.

    This will be a recurring dinner in our house for sure – thanks for sharing!

  29. Macy says

    I was kind of skeptical about this recipe being good but it was AMAZING! The cauliflower tasted just like the real flavors of bahn mi. The extra sauce was great on the sandwich and this all reheated super well the next day. Definitely will be making again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm..maybe eggplant, broccoli, or mushrooms? It may be difficult to replace. Let us know if you do some experimenting.

  30. Sej says

    Made this for the first time tonight using pretty much the same recipe except for substituting shoyu for tamari. It is FABULOUS! My husband has been working nonstop for the past couple of weeks to meet his deadline and the banh-mi brought a smile to his otherwise stressed face.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and sharing your modifications, Sej. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  31. Emily says

    My meat eating, pork bahn-mi loving husband absolutely loved this recipe (as did I!). The flavors are spot on and really capture the essence of a classic bahn-mi. Will definitely make again and again!

  32. Yvette Morales says

    This was the bee’s knees! Super easy to make and extremely flavorful. Everything was so well balanced between savory, sweet and spicy. My husband loved it also!

  33. Bren says

    I followed the recipe exactly and it was delicious: VERY SPICY, very flavourful. The next time I make it, I will keep all of the marinade aside and serve it as one of the condiments. But if you like it spicy, go for it. This recipe is a keeper!

  34. Angie M says

    This was a quick cooking and really flavorful dish. Almost four months meat free and dishes this full of flavor really hit the spot!

  35. Karla says

    This was delicious! I made this for a Sunday evening with my boyfriend. He is not vegetarian but I am. I always like to make us food that is very flavorful. This was great! He couldn’t stop eating! He wanted more. I loved it too. It was very spicy which I love but I know spice can be hard to handle for some people. But it was just great.

  36. Logan Evangelista says

    These are amazing! I think my favorite of your recipes so far. Just as good, maybe better, than the Bahn Mi joint I have steps from my apartment. I added mushrooms in with the cauliflower. Yummmmmmm!!!!

  37. Yasmine Killeen says

    Honestly this recipe is so good that I’ve started using the sauce for all sorts of other dishes. It has so much flavor and I was super impressed with how it turned out.

  38. Madeline Downie says

    I never leave reviews, but I feel like I HAD to say something about this incredible recipe. It is to die for! The combination of flavors is overwhelmingly delicious, and although I often tweak recipes to my taste, there isn’t a single thing I would change in this sandwich. My husband and I love making this because there is always enough for us to have it for dinner two days in a row…score! We just refrigerate the leftover cauliflower and veggies and assemble them on french rolls again the next day! Mmmmmmmmm. Thank you so much for your creative, beautiful recipes. You’re my fave!

  39. Alyson D. says

    I have made this sandwich a few times and love it!! I decided to get creative and add the ingredients to a pizza instead of a sandwich. I leave off the radishes because I am not a fan. I added Miyoko’s vegan mozzarella cheese. It was seriously the best pizza I have ever had!!!!

  40. carissa says

    I was looking for a non-tofu filled Banh Mi and here it is! I had to tone down the spiciness (and my kids won’t eat the cauliflower for some reason), but my husband and I thought it was delicious! My favorite part is pickling the veggies. This is one of those recipes that once you do the initial time investment, it’s pretty easy to whip it out again. Thanks for your awesome recipes!

  41. melissad says

    Made this for the first time tonight. My family DEVOURED it and we will make it a regular meal for sure. Could have eaten 2 more helpings if we hadn’t run out of rolls! One of the best vegan dishes I’ve ever had.

  42. Joshulyn says

    I will be making this ASAP (as well as several other recipes). Crazy because although I have tried several of your recipes (love) and consider your site a go-to, I somehow never noticed the mention of your recipes being plant based. Guess I was blinded by the goodness? You are gonna make me go vegetarian again lol.

  43. Michelle S says

    Holy Wow!! So delicious! I’ve never had a Banh mi sandwich before but I know I will again & again! I didn’t have chili garlic sauce so I subbed with sriracha & minced garlic w/splash of vinegar & pinch of cane sugar. I highly suggest doubling the recipe and thennn some. As directed we topped with raw thinly sliced cukes, jalapenos & added in thin onion pieces. We absolutely loved it and wanted more! All the flavors go so well together, very impressed. My 12yr old son ate as is (even thanked me) and my younger daughter (somewhat picky) left off the pickled veggies, jalapenos & onions but enjoyed it with cukes and plain mayo. All the fam complimented me. Yayy :)

  44. Conor says

    We tried and loved this. Outstanding flavours. The sriracha mayo and the pickles are amazing. For those that like a little less bread or don’t like baguette, we also tried the same ingredients in a wrap. That worked great too.

  45. Kat Marshall says

    This came out SO GOOD! It’s hard to find new vegan sandwich recipes that don’t call for tofu. I’m so glad I found this one. I was a little nervous about the chili sauce as I typically find your recipes to be a little too hot/spicy but it ended up being fantastic.

    I ran out of soy sauce making this recipe but it worked well with 1/2 the amount in the recipe. I will definitely be making this again.

  46. laura says

    this was so delicious! that marinade is to die for… lick the spoon good! i only ended up using half a head of cauliflower to get the 4 heaping cups, but there was enough marinade and aoli to double the amount of cauliflower. And it was so good I wish there were leftovers so next time I’d use a whole large head of cauliflower, and probably double the pickled vegetables because it would be nice to have extra on hand for other stuff throughout the week. I also used gochujang instead of sriracha, because i dont really like sriracha. Great recipe thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You really don’t taste the mayo in the aioli! I’m not sure what you could use in place of it, but if you experiment with it, let us know how it goes!

  47. Ashley says

    This was so delicious, Dana, that I’m hatching a plan to have these all month and make them in large batches. Frozen, at some point, somehow. Before the saute? Really. These are incredibly satisfying and delicious. I never bought coconut aminos before but now they may be my go-to, so thanks for the tip. I couldn’t quite make them in 30 minutes this first time, but maybe with more planning and practice I could.

  48. Karsyn says

    This is one of the best things I’ve ever made! It tastes almost EXACTLY like my favorite vegan restaurant’s Bahn Mi but with cauliflower of course. I don’t react well to too much soy so I try to stay away from it when I can (except for my love for soy milk). It was seriously delicious and not too hard to make. I can’t wait to take it for lunch tomorrow!

  49. Jennifer says

    OFF THE CHAIN! Holy wow this sandwich rocked it! It’s my new fav recipe. My husband absolutely loves this sandwich and requests that it is in the weekly rotation. I made the recipe 3 times in the past week, and passed the recipe onto my friends with a note “you MUST make this for your next meal”. I followed the recipe to a T on the first batch, subbed tamari for the amino acid on the second, used radishes because I was out of carrots on the third. It’s all good, trust me, but my favorite is exactly like Dana suggests. I avoid oil so I did not not use the aioli on the second and third sandwich, still absolutely delish! Thank you, thank you, thank you Dana! I so very much appreciate your cooking style, quick but delicious. I no longer scour the web for vegan recipes (and I’ve been vegan for 6 years), I go straight to your website. Thanks again, you rock!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are so glad that you and your husband enjoyed this recipe, Jennifer! Thanks for sharing your changes!

  50. Katie says

    We made this for dinner last night and it was so good! We added some cayenne to the cauliflower and also used a whole grain bread, but it’s all about the flavors from the sauce, pickled carrots, and the cauliflower! Yum! Also loved how easy it was to make the mayo. Vegan mayo can be hard to find or expensive.

    My husband and I recommend your site to people looking to cut down animal products. We appreciate that you don’t use too many obscure ingredients and that every recipe we try always tastes amazing!

    • Jess says

      Hey Katie! They have vegan mayo at common stores like Safeway now! However, I had a lot of fun making the vegan mayo for this recipe at home. Cheers! – Jess

  51. Stephanie says

    I made this tonight for dinner and OMG!!!! The flavoring was AMAZING! You never cease to amaze me with your delicious recipes!!

  52. Tiffany Brooks says

    Hey great recipe- just had this for lunch today. Changed it a little by using normal mayo as I am not actually vegan and added some raw red skin peanuts to the cauliflower process. I am going to reuse the pickled veg liquid mix again as it crisped up my veg mix beautifully.

  53. Meghan says

    This was delicious! My husband who is a meat eater loved it too and went back for another half sandwich. I didn’t have coconut aminos so I subbed Bragg’s (not sure how different the flavors are, I’ll have to find coconut aminos before I make it next) and I subbed sweet chili sauce (which does have garlic in it) for the chili garlic sauce. I think next time I’ll skip sautéing the cauliflower and just toss in the sauce and roast in the oven. I’m definitely going to have to make this again later this week. Soooooo goooood!

  54. Grayson Heyl says

    This is delicious! Seriously. I was a bit nervous with 2 tbsp of garlic chili AND the spicy aioli but DANG it all came together so nicely. With the pickled carrots and radishes and cucumber, it cut the heat just enough that all the flavors came together great. I made the recipe for 2, but I’m pretty sure I’ll end up with 3-4 meals when all’s said and done. I’m so happy with how this recipe turned out – I will definitely be making it again soon!! I think next time I will thinly slice my carrots and radishes, I only have a one size grater, so my pickling turned them more into a paste versus clearly defined veggies. It still tasted fantastic, so I’m not complaining!!!

  55. Kelly McDonald says

    Made this last week, making it again it was that good! Your recipes are the few I make for friends without testing them first, I know it’ll come out great. Thanks!

  56. Lauralee says

    This was fantastic! It received rave reviews from my husband, 10 year old and myself. We will definitely make this again.

  57. Elise Pavek says

    I just finished eating this and am still speechless. I subbed the cauliflower for soy curls (trying to use what I had on hand!) and it was incredible. My husband requested that we add this to the weekly rotation and then insisted on cleaning the kitchen. Bless you!!

  58. Nina says

    I made this for dinner and we all loved it, my 12 year old, 16 year old and her boyfriend. I made it exactly per the recipe, used commercial veganaise, purple cauliflower (super pretty, wish I had taken a picture but it was devoured so fast), and I slices the cucumber super thin with a regular veggie peeler. Thanks for posting. This one’s a keeper. Kids are asking for it in their lunches…I’m not that much of a morning person though.

  59. Milan says

    I made this recipe with my friend and it was SO AMAZING. I couldn’t believe that we had made it ourselves! The taste was amazing, the sandwich itself was so beautiful. I can’t wait to make this sandwich again.

  60. Dianna says

    I’ve always felt like I’ve been missing out on the Bahn Mi sandwich craze since I don’t eat pork – this was so delicious! Thank you from South Africa. I didn’t have vegan mayonnaise and so I whipped an avocado instead and it tasted fantastic. Thank you again! I use your recipes all the time, though never comment! ;)

  61. Malllory says

    I just made it and its AH-MAZING. I was skeptical about how the pickles would turn out but they were perfectly tangy..juuust might add the jalapeños into the mix next time. The cauliflower was my favorite part though, juicy and packed a lot of flavor! I was out of vegan mayo and sriracha so I ended up subbing it with hummus and adding lots of chili flakes. YUM.

  62. Brittany says

    I made this but I am must not be able to handle so much sodium even issuing the aminos was a lot. This was very delicious but will not make again just because of sodium I will definitely use this idea to make other things. Thank you again for all your great recipes!

  63. Liliana Durham says

    This was soooo good! Nice and spicy! I made extra of the pickled veggies and aioli to use on other sandwiches. I can never get my cauliflower really crispy, but it still came out great. Definitely a keeper

  64. Britney says

    ohhhhhmahhhgawwwdddd. I just made this for a late lunch and it was TOO DIE FOR! Seriously so, so good! Thank you for this recipe!

  65. Jennifer says

    I just made this for dinner tonight and we absolutely loved it! De-LICIOUS! My husband LOVES bahn mi sandwiches and now that we’re vegan he hasn’t had it recently. I saw this recipe in my inbox this morning and immediately went to TJ’s to get the goods. Everything was perfect on the recipe and made for a delicious dinner. Thank you again for filling our bellies with healthy eats!

  66. Kristen says

    This looks delicious…But…Is the sodium content accurate? That is a lot of sodium! The NY Times recipes has a lot but much much less! Just curious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it all has to do with the brands you use. Perhaps ours was calculated with higher sodium ones. You can always try cutting back those ingredients, like coconut aminos or tamari!

  67. Kelly says

    Wow. Easy. Delish. Only sub I did was didn’t have radish so added thinly sliced red onion and some packaged Cole slaw mix to my pickled Veg. Will definitely make again.

  68. Nikki Kostyun says

    So delicious and satisfying! I was literally dancing in my seat as I ate it. Thank you for making life that much better, all the time!

  69. Hilary says

    Run don’t walk to the kitchen. This was incredible. My husband who is a picky newly vegan demolished his sandwich and went back for a second! My only issue was that there was not enough! Perfect combination of salty and sweet. So many flavors that compliment each other perfectly!

  70. Annalise Smith says

    Dana this was amazing! I had to use soy sauce instead of aminos, so I felt the sauce was a little wet but gladly put the rest in a jar to pour over rice and veggies later ;) SO tasty. My boyfriend frequently eats Viet pork rolls and smashed his baguette of this in under 5 minutes. Keep killing it!

  71. Cassie Autumn Tran says

    As a Vietnamese woman myself, I approve! The cauliflower looks so flavorsome. I’d just eat it with the baguette any day! Cheers!

  72. Tiffany says

    This looks great. I’ve been trying to cut back on how much meat I consume and your site has been such a great resource. And, as someone who is of Vietnamese descent, I really want to thank you for correctly spelling “banh.” :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, if it bothers you I know there other brands of chili garlic sauce out there! Otherwise, I’m sure there are some recipes for a DIY option. In the meantime, I’ll add recipe testing for one to our list!

  73. online cake delivery in Chandigarh says

    If we want to make these recipe for 10 people, then How much “rice wine vinegar” should we use for it.
    :-) I am very keen to make this recipe and I am still thinking that soon go to the kitchen and start making this method.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We have a function at the top of the recipe box to increase the serving size. Right now it’s at “2 sandwiches” so I’d suggest increasing that to 10 sandwiches. With that being said you likely don’t need *quite* that much vinegar, so just maybe try tripling it and going from there. Hope that helps!

  74. Nika says

    I want to make it so bad, it looks delicious! but the only ingredient that I’m missing is chilli garlic sauce….any sub??

  75. Hannah Evelyn says

    Yes Dana, this looks so good! The first banh mi I had was from a food truck in Scotland and the filling was pulled jackfruit, which was fab. I look forward to trying your version.

    • Melissa Boswell Munoz says

      Hi! Where in Scotland was the food truck? I am going to Scotland thos month and would love to find this food truck if I am going to be nearby :). Thank you

  76. Jayson Tan says

    When I scroll through this, I think that I MUST try it as during the trip in Vietnam, I have three to four Banh Mi in total❤️❤️ and I missed that flavor back in Malaysia?, thanks for sharing this?