Vietnamese-Style Pastrami Banh Mi

June 11, 2026 · Michael Chen

Product:  Beanstalk Pastrami

Prep Time:  20 minutes

Cook Time:  10 minutes

Total Time:  30 minutes

Serves:  2

Total Ingredients:  12

About the Recipe

A plant-based take on the iconic Vietnamese street sandwich. Smoky, flavourful Beanstalk Pastrami is layered into a crispy baguette with tangy house-pickled vegetables, cooling cucumber, fresh coriander and a punchy sriracha mayo — delivering every contrasting texture and flavour that makes Banh Mi one of the world's great sandwiches.

Ingredients

•        150 g — Beanstalk Pastrami slices

•        1 (approx. 40 cm), halved lengthways and cut into 2 portions — French baguette

•        1 medium — Carrot, julienned

•        ½ cup — Daikon radish or cucumber, julienned

•        3 tbsp — Rice vinegar

•        1 tbsp — White sugar

•        ½ tsp — Salt

•        3 tbsp — Mayonnaise

•        1–2 tsp (to taste) — Sriracha

•        ½ cucumber — Fresh cucumber, thinly sliced into rounds

•        a generous handful — Fresh coriander sprigs

•        ½ chilli — Fresh red chilli, thinly sliced (optional)

Method

1. Make the quick pickles first: combine rice vinegar, sugar and salt in a small bowl and stir until completely dissolved. Add the julienned carrot and daikon (or cucumber) and toss to coat. Leave to pickle for at least 15 minutes at room temperature — the longer the better. Drain before using.
2. While the vegetables pickle, make the sriracha mayo: mix the mayonnaise and sriracha together in a small bowl until smooth. Taste and adjust the heat level to your liking.
3. Preheat your oven or toaster oven to 200°C. Place the cut baguette portions cut-side up on a baking tray and toast for 5–6 minutes until the cut sides are golden and crisp, and the crust is thoroughly crunchy. Watch carefully after the 5-minute mark to avoid burning.
4. While the bread is toasting, heat a non-stick frying pan over medium-high heat. Add the Beanstalk Pastrami slices in a single layer and warm for 1–2 minutes per side until heated through and just beginning to caramelise at the edges. Remove from heat.
5. To assemble: spread a generous layer of sriracha mayo on both cut sides of each toasted baguette portion.
6. Layer the warm Pastrami slices along the base, slightly overlapping. Then add the drained pickled vegetables, followed by the fresh cucumber rounds and a generous bundle of fresh coriander sprigs. Scatter over the sliced red chilli if using.
7. Close the sandwich and press down gently. Slice each portion in half on the diagonal and serve immediately.

Serving & Garnish