Bánh mi has all the flavor components that I want all the time in other foods: it's savory, spicy, sweet, perfectly creamy and oh-so meaty. Luckily, cookbook author, food blogger and content creator Kristina Cho is right there with me. She recently posted a video of herself making not a bánh mi sandwich, but a banh mi pasta salad. The Vietnamese-inspired recipe comes from her gorgeous 2024 cookbook, Chinese Enough, and I know I'm going to be making this all summer long.
@eatchofood
Banh Mi Pasta Salad is on pg. 164 of my cookbook, Chinese Enough! #asianfood #pastasalad #easyrecipe #cookingvideo #foodtiktok #recipesoftiktok
♬ Wes Anderson-esque Cute Acoustic - Kenji UedaWhy Bánh Mi Pasta Salad Makes So Much Sense
Cho adds tons of vegetables—pickled carrots and daikon radish, red onion, jalapeño, cilantro—to the pasta salad to reflect the fresh fillings in a bánh mi sandwich. Paté and sliced meat usually provide the umami-richness in a banh mi sandwich, but because paté isn't the easiest ingredient to source, Cho bumps up the umami by adding tons of fish sauce and oyster sauce to the mayo-based dressing. Like a fresh bánh mi wrapped in parchment paper begging you to dive in, Cho's pasta salad is the complete package.
Related: The Secret Ingredient for the Best-Ever Pasta Salad
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Banh Mi Sandwich / Getty ImagesHow to Make Bánh Mi Pasta Salad
Start by bringing a large pot of water to a boil over high heat. Add the pasta and cook to al dente. Drain the pasta and rinse under cold water. In a large bowl, combine the cooked pasta, pickles, onion, cilantro, jalapeño, mayo, fish sauce, oyster sauce, sriracha, salt and white pepper. Give everything a good stir to make sure the pasta is evenly coated. Cover the salad and chill in the fridge for at least 2 hours before serving.
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