Chicken Banh Mi
This chicken banh mi layers juicy marinated chicken, quick-pickled carrot and daikon, crisp cucumber, herbs, and spicy mayo inside a warm baguette roll. It is bright, crunchy, savory, and very doable on a weeknight.
- Total time
- 42 min
- Yield
- 4 sandwiches
- Difficulty
- Easy
Prep 30mCook 12mVietnamese-InspiredSandwiches
Banh mi is a Vietnamese sandwich with French influence, usually served on a light, crisp baguette with pickled vegetables, fresh herbs, chiles, and a savory filling. This home version uses boneless chicken breast and a quick marinade for big flavor without a long wait.
The pickled carrot and daikon are key. They add tang and crunch that balance the rich mayo and salty-sweet chicken. If you cannot find daikon, extra carrot or thinly sliced radish will still make a very good sandwich.
Use small baguette rolls if you can. The bread should be crusty outside and soft enough inside to bite through without pushing out all the fillings.
01What you'll need
Ingredients
20 items · 4 sandwiches
- 1 cup julienned carrot, about 1 medium carrot
- 1 cup julienned daikon radish
- 1/2 cup unseasoned rice vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar, for the pickle brine
- 1/2 teaspoon kosher salt
- 1 1/4 pounds boneless, skinless chicken breasts
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon packed brown sugar
- 2 garlic cloves, finely grated or minced
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, plus more to taste
- 4 small baguette rolls, about 3 ounces each
- 1/2 English cucumber, thinly sliced into long strips
- 1 jalapeño, thinly sliced, optional
- 1/2 cup fresh cilantro sprigs
02How to make it
Step-by-step
1. Quick-pickle the vegetables
Put the carrot and daikon in a medium bowl or jar. In a small bowl, stir together the rice vinegar, water, granulated sugar, and kosher salt until the sugar and salt mostly dissolve. Pour the brine over the vegetables and press them down so they are covered. Let them sit for at least 25 minutes while you prepare the chicken.
2. Slice the chicken
Cut the chicken breasts horizontally into thin cutlets, or slice them into 1/2-inch-thick strips. Thinner pieces cook faster and take on more marinade. If any pieces are much thicker than the others, gently pound them with a rolling pin or meat mallet until even.
3. Marinate the chicken
In a bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and neutral oil. Add the chicken and turn to coat. Let it marinate for 15 to 20 minutes at room temperature, or cover and refrigerate for up to 8 hours.
4. Mix the spicy mayo
Stir the mayonnaise and sriracha together in a small bowl. Taste and add a little more sriracha if you want extra heat. Keep it chilled until the sandwiches are ready to assemble.
5. Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer, working in batches if needed so the pan is not crowded. Cook for 4 to 5 minutes per side, depending on thickness, until browned and the thickest piece reaches 165°F on an instant-read thermometer.
6. Rest and slice
Transfer the chicken to a cutting board and let it rest for 5 minutes. Resting means letting the meat sit before cutting so the juices settle back into the chicken. Slice the chicken into strips if you cooked larger cutlets.
7. Toast the rolls
Split the baguette rolls lengthwise, leaving one side attached if you like a hinge. Toast them cut-side up under a broiler for 1 to 2 minutes, or in a dry skillet, until warm and lightly crisp. Watch closely because bread can brown fast.
8. Assemble the banh mi
Spread spicy mayo on the inside of each roll. Add chicken, drained pickled carrot and daikon, cucumber strips, jalapeño slices if using, and cilantro. Serve right away while the bread is crisp and the chicken is warm.
03From our kitchen
Cook's tips
- Make-ahead: The pickled carrot and daikon can be made up to 5 days ahead and stored in the refrigerator in their brine. The flavor gets stronger as they sit.
- Chicken prep: You can marinate the chicken for up to 8 hours. Avoid marinating much longer because the lime juice and salty sauces can change the texture of the meat.
- Storage: Store cooked chicken, pickles, spicy mayo, herbs, and bread separately. Assembled banh mi softens quickly, so build sandwiches just before eating.
- Reheating: Warm the chicken gently in a skillet over medium-low heat or in the microwave at 50% power. Add a splash of water if it seems dry.
- Bread swap: If you cannot find small baguette rolls, use sections of a larger baguette, bolillo rolls, or any crusty sandwich roll with a soft center.
- Daikon swap: Use more carrot, thinly sliced red radishes, or matchstick-cut cucumber if daikon is not available. The flavor will be different but still fresh and crunchy.
Cook's note
Banh mi often includes pâté, Maggi seasoning, or Vietnamese-style cold cuts. This version keeps the ingredient list simple and focuses on marinated chicken, quick pickles, herbs, and spicy mayo for an accessible home-cooked sandwich.
04Frequently asked
Questions & answers
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work very well and stay juicy. Cook them until they reach 165°F, though many cooks prefer thighs closer to 175°F for a more tender texture.
What if I do not have fish sauce?
Use an extra tablespoon of low-sodium soy sauce. The sandwich will miss some of the deep savory flavor fish sauce gives, but it will still taste good.
Can I grill the chicken?
Yes. Heat a grill to medium-high, oil the grates, and grill the chicken for about 4 to 5 minutes per side, depending on thickness. Check for 165°F in the thickest piece.
How spicy is this chicken banh mi?
With 1 tablespoon sriracha in the mayo and optional jalapeño, it is mildly to moderately spicy. For less heat, use 1 to 2 teaspoons sriracha and skip the jalapeño. For more heat, add extra sriracha or fresh chile slices.
Can I pack this for lunch?
Yes, but pack the parts separately if possible. Keep the pickles drained, the mayo in a small container, and the bread unfilled until lunchtime so the sandwich does not get soggy.
05Per serving
Nutrition facts
Nutrition Facts
4 sandwiches
Amount per serving
% Daily Value*
- Total Fat18 g
- 23%
- Saturated Fat3 g
- 15%
- Cholesterol109 mg
- 36%
- Sodium1670 mg
- 73%
- Total Carbohydrate63 g
- 23%
- Dietary Fiber4 g
- 14%
- Total Sugars12 g
- Protein41 g
- 82%
- Vitamin D0.2 mcg
- 1%
- Calcium57 mg
- 4%
- Iron4.1 mg
- 23%
- Potassium743 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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