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A fresh Vietnamese Chicken Banh Mi sandwich with pickled carrots, cilantro, and cucumber in a crusty baguette.

Vietnamese Chicken Banh Mi

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon hone y
  • 1 tablespoon lime juice
  • 2 cloves garlic , minced
  • 1 tablespoon vegetable oil
  • 4 individual crusty Vietnamese baguettes
  • 1/2 cup mayonnais e
  • 1 cup pickled daikon and carrots (do chua)
  • 1 cucumber , cut into long spears
  • 1/2 cup fresh cilantro sprigs
  • 1 jalape ño, thinly sliced

Method
 

  1. In a bowl, combine chicken with soy sauce, fish sauce, honey, lime juice, and minced garlic. Marinate for at least 20 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, approximately 6 to 8 minutes.
  3. Slice baguettes lengthwise, leaving one side attached to create a hinge. Optionally toast until the exterior is crisp.
  4. Spread a generous layer of mayonnaise on the interior of each baguette.
  5. Distribute the cooked chicken evenly among the baguettes.
  6. Top with cucumber spears, pickled daikon and carrots, jalapeño slices, and cilantro sprigs.
  7. Serve immediately while the chicken is warm and bread is crisp.