Chicken Banh Mi Authentic Vietnamese Sandwich Recipe

Prepare to be amazed by this authentic Chicken Banh Mi recipe, a Vietnamese sandwich you won't forget.

chicken banh mi recipe

Craving that tangy, savory explosion of flavor that only a true Chicken Banh Mi can deliver?

Get ready to unlock the secrets to this iconic Vietnamese sandwich, starting with the crucial step of perfectly pickled vegetables.

Trust us, once you taste the vibrant crunch of homemade pickled daikon and carrots, you'll never settle for anything less.

Preparing the Pickled Vegetables

vegetables being prepared

Let's make some zesty, crunchy pickled veggies—they really make this sandwich sing! First, I get my carrots and daikon radish ready. I peel them and chop 'em into 2-3mm thin batons. If you don't have daikon, just double the carrots!

Now, it's pickling time. I grab a big bowl and mix 1 1/2 cups of boiling water with 1/2 cup of sugar and 4 teaspoons of salt. Stir until it's all dissolved, like magic! Then I pour in 3/4 cup of rice wine vinegar—apple cider vinegar works too.

Next, I toss my carrot and daikon sticks into that flavorful liquid. Make sure the veggies are mostly covered; they're gonna soak up all that goodness. For an extra layer of flavor, consider adding a splash of Maggi Seasoning sauce.

I let it sit for 2 hours. They will turn slightly floppy. I drain them well, and voilà—pickled perfection! Time to set these aside.

Assembling Your Banh Mi

banh mi assembly instructions

With our tangy pickled vegetables ready to go, it's time to build the star of the show—your Banh Mi masterpiece!

First, split those crusty rolls—but don't cut all the way through, okay? Then, butter the top half generously; it's gotta be salted butter, trust me!

Next, spread 1 to 2 tablespoons of pate on the bottom half—don't be shy! Follow that with 1 1/2 tablespoons of mayo. I like to go heavy on the pate.

Now, pile on 4 cups (or 400g) of that delicious shredded chicken and sprinkle with 1/4 tsp of Maggi seasoning. Try using ground chicken like you would for a chicken burger, but shredded instead.

Finally, stuff it with the pickled veggies, 2 slices of cucumber, 3 green onion pieces, and plenty of cilantro. Don't forget a few slices of that fiery chili—if you dare, that is! Jam the lid down and you ready to go.

Recipe Notes

recipe related text details

Now, let's explore some crucial recipe notes that will help you nail this Chicken Banh Mi—trust me, these tips are gold!

First up: carrots and daikon. Don't stress over exact amounts; just aim for equal parts, submerged in pickling liquid. Radish MIA? Double the carrots.

Next, rolls. If they're not crusty, give 'em a quick oven trip. Seriously, no crust, no Banh Mi!

Maggi seasoning is next! It's like soy sauce but *better*. Find it in the Asian section—or mix soy sauce with Worcestershire sauce at a 50/50 ratio. It works fine. This secret sauce will bring your Banh Mi to life!

Lastly, assemble and eat fresh. Lunch on the go? Hold off on that Maggi until chow time. Enjoy!

Short Recipe Version

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: 2

Ingredients:

  • 1 baguette (12-inch)
  • 4 oz cooked chicken, sliced
  • 1/2 cup pickled carrots and daikon
  • 2 tbsp mayonnaise
  • 1 tbsp soy sauce
  • 1 tsp sriracha (or to taste)
  • 1/4 cup cilantro leaves
  • 1/4 cucumber, thinly sliced
  • 1 jalapeño, thinly sliced (optional)

Instructions:

  1. Slice the baguette horizontally.
  2. Spread mayonnaise on both cut sides of the baguette.
  3. Drizzle soy sauce on the bottom half.
  4. Layer chicken, pickled vegetables, cucumber, and jalapeño (if using).
  5. Top with cilantro and sriracha.
  6. Close the sandwich and slice in half.

Nutrition (per serving, estimated):

  • Calories: 450
  • Protein: 30g
  • Fat: 20g
  • Carbohydrates: 40g