Banh Mi Bratwurst Sandwiches

If you're craving the bold flavors of a Vietnamese Banh Mi but want to give a nod to classic Wisconsin bratwurst, these Banh Mi Bratwurst sandwiches—or "Braut Mi"—is the perfect weeknight dinner for two. By using Wisconsin's perfected pork bratwurst sausage, you can streamline the work and focus on prepping the Banh Mi vegetables, pickles, and sauce, making this fusion dish both delicious and efficient.

Banh Mi (pronounced "bahn mee") is Vietnamese for bread or, more specifically, French baguette, but it’s also used to reference a Vietnamese sandwich made with a baguette. A typical Banh Mi sandwich includes a baguette, pork, cilantro, cucumber, pickled carrots, and jalapeño. Since pork is the main ingredient, a quality pork bratwurst would naturally make a killer Banh Mi, especially when you’re looking to blend the flavors of Southeast Asia with the hearty comfort of the German cuisine found in the Midwest like Wisconsin.

This recipe was inspired by a visit to Union Hmong Kitchen at Target Field, where the fusion of cultures in their dishes left a lasting impression. Just like that experience, this Banh Mi Bratwurst sandwich is about bringing together the best of both worlds. The only real prep involved is in the toppings—quick-pickled vegetables, fresh herbs, and a punchy mayo-mustard sauce. These simple but flavorful additions take this sandwich to the next level, making it a quick and satisfying dinner option.

What you'll need

Let’s blend the essence of an iconic Vietnamese sandwich with the hearty, familiar taste of bratwurst, giving you a delicious fusion that's quick and easy to make.

• Bratwurst, brats or brauts – a quality pork bratwurst streamlines the sandwich making process and naturally makes a killer Banh mi.  Of course,  you could substitute a chicken sausage if you are avoiding pork.
• French baguette or Brat Buns -  Of course, the foundation of any great sandwich is the bread.  Baguettes from the supermarket, torta or Cubano rolls or even brat buns are the clostest store-bought banh mi bread.

Bratwurst Brine

Here are the ingredients to replicate the pork “lemon grass” flavored marinade used in a traditional pork Banh mi sandwich:

• Salt
• Sugar
• Fresh garlic cloves
• Serrano chili or jalapeño pepper
• Lime

Banh Mi Toppings

• Bahn Mi Vegetables – for this recipe I like to use shredded or diced carrots, thinly sliced cucumbers and jalapeno pepper, and radishes.  I opt for tossing these with some vinegar and sugar and the secret ingredient of fish sauce to recreate at home the Bahn Mi topping complex flavors using a quick pickling brine.
• Fish sauce – the secret ingredient when doing a simple and quick pickling of the Banh Mi vegetables and toppings.
• Rice vinegar
• Fresh cilantro and Thai Basil – both are optional.

Banh Mi Sauce

To create the perfect Brat meets Banh Mi sauce, we're combining the robust flavor of whole-grain mustard—a Wisconsin bratwurst essential—with a creamy, tangy mayo based sauce inspired by Vietnamese cuisine. Here’s what you’ll need:

• Mayonnaise
• Pickling liquid – from the banh mi vegetables of rice vinegar and some fish sauce
• Whole-grain Mustard
• 5-Spice Powder

See recipe card for quantities.

How to make Banh Mi Sandwiches using Bratwurst

In this recipe, you'll learn how to craft a tangy, quick-pickled medley of vegetables that brings that classic Banh Mi crunch. I’ll also guide you through making a creamy mayo-mustard sauce that adds just the right kick to your sandwich and cooking brats to perfection.

1. Prep the Banh Mi Vegetables.  Grab a medium bowl and combine all the diced and sliced vegetables you will be using with fish sauce, sugar and vinegar. Toss them together and let them sit as long as you can.

2. Brine the Brats.   Next, lets make a brine for the brats to infuse some Vietnamese flavors into our midwestern brats.  In a small saucepan combine water, salt sugar, garlic, jalapeno (the other half you are not using for your toppings) and heat over medium heat until the sugar and salt dissolve.  Add a remaining cup of cold water and pour the brine into a resealable bag or container, one that is large enough to hold brine and brats.  Lightly score the brats three times, just enough to break the casing. 

Place brats in the brine, seal and refrigerate for at least 30 minutes up to 1 hour.

3. Sear Brats in hot pan.   Remove the brats from the brine and place in a hot pan with oil.  Once the brats are seared and nicely brown on all sides, add the brine and cook from 15 minutes until the internal temperature of the bratwurst reaches 160 degrees F,  using a instant-read thermometer.

Assemble the Sandwiches

Next let’s make a tasty mayo-mustard banh mi sauce.  While the brats are cooking, whisk together the mayo, about 1 tablespoon pickling liquid from the vegetables, whole-grain mustard and some 5-spice powder in a medium bowl.  Taste and adjust seasonings.  Need more zing?  Add some rice vinegar.

Spread the mayo on each side of a toasted baguette or brat bun.  Add the brats, and tong out the marinated veggies right on top.  Garnish with cilantro and dive right in.

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What is Bratwurst, and Is It Healthy?

Any meat-lover will tell you that a well-made bratwurst is one of the best dishes out there. Born out of necessity and perfected over centuries of tradition, bratwurst—or simply "brat"—has a rich German history that dates back centuries. The word "bratwurst" itself comes from the Old High German words “Brat,” meaning without waste, and “Wurst,” which means sausage. This name is fitting, as bratwurst was originally made by using every scrap of meat available, encased in natural casings, to ensure nothing went to waste, especially during harsh winter months.

While the exact origins of bratwurst are still debated, with regions like Thüringen and Franconia in Germany claiming to be the birthplace, what is clear is that bratwurst has become a beloved staple in German cuisine and beyond. Today, it’s especially popular in the United States, particularly in Midwestern states like Wisconsin, Growing up in Wisconsin brats often made an appearance on our dinner table.

As for health, like most sausages, bratwurst is a rich source of protein and essential vitamins like B12, but it’s also high in fat and sodium. The healthiness of bratwurst largely depends on portion size and how it's prepared. Grilling, for instance, can help reduce some of the fat content compared to frying.    As I like to say..."when enjoyed in moderation, bratwurst can be part of a balanced diet".  Especially, when piled with fresh vegetables like the quick-pickled ones in this Bahn Mi Bratwurst sandwich recipe.

Ultimately, bratwurst is about indulgence—celebrating the rich flavors and cultural heritage it represents. So, whether you’re savoring it in a traditional German dish or giving it a modern twist in a Bahn Mi sandwich, it’s all about balance and enjoying every bite.

Related

Looking for other sandwiches for two recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Bahn Mi Bratwurst Sandwiches:

• Deli-made potato salad. To add a bit of a twist, add curry powder to the salad.
• Asian Ramen Noodle salad
• BBQ baked beans - another midwestern bratwurst side dish, I grew up eating.