If you’re craving a sandwich that bursts with vibrant flavors and satisfying textures, the Chicken Banh Mi (Vietnamese Sandwich) Recipe is going to be your new go-to. This iconic Vietnamese sandwich combines the crispy crunch of fresh veggies with tender, savory shredded chicken, all nestled inside a crusty French-style roll. The magic comes from the harmony of pickled carrots and daikon, creamy mayonnaise, aromatic cilantro, and a touch of heat from chilies, making every bite an adventure. It’s simple yet utterly delicious, perfect for lunch, dinner, or impressing friends with something a little outside the usual sandwich lineup.
Ingredients You’ll Need
What makes this recipe stand out is how straightforward but thoughtfully chosen the ingredients are. Each one plays a crucial role—whether it’s the crunch of the pickled veggies, the richness of the pate, or the freshness of the herbs—that makes the Chicken Banh Mi (Vietnamese Sandwich) Recipe so unforgettable.
- Carrots (2 medium, peeled, cut into 2-3mm batons): Adds a sweet crunch and vibrant orange color to brighten the sandwich.
- White radish/daikon (1/2 large, peeled, cut like carrots): Offers a mild peppery flavor and crisp texture that balances the sweetness.
- Boiling water (1 1/2 cups): Used to dissolve sugar and salt for quick pickling the veggies.
- White sugar (1/2 cup): Provides the perfect touch of sweetness in the pickling liquid.
- Cooking/kosher salt (4 tsp): Essential for seasoning and helping to draw out moisture from veggies.
- Rice wine vinegar (3/4 cup): Brightens the pickled veggies with a tangy kick; apple cider vinegar is a fine substitute.
- Crusty white rolls (4, about 20cm/8” each): The classic baguette-style bread gives the sandwich its crunchy exterior and soft inside.
- Salted butter (2-3 tbsp): Adds richness when spread on the bread, making each bite luscious.
- Chicken pate (120g/4 oz): A creamy, savory spread that layers extra flavor—use any favorite pate if preferred.
- Whole egg mayonnaise or Kewpie (4 tbsp): Adds smooth creaminess that ties all the elements together.
- Shredded chicken (4 cups/400g): The hearty protein star of the sandwich.
- Green onion stems (2-3, cut to roll length): Adds fresh, mild onion notes and a slight crunch.
- Cucumber (1, thinly sliced lengthwise): Brings a refreshing coolness balancing the richness.
- Cilantro/coriander sprigs (1 1/2 cups lightly packed): Infuses the sandwich with fragrant herbal brightness.
- Maggi seasoning (1/4 tsp per sandwich): A secret umami booster to deepen the savory profile.
- Birds eye or Thai red chili (2-3, finely sliced): For that addictive spicy heat that wakes up every taste bud.
How to Make Chicken Banh Mi (Vietnamese Sandwich) Recipe
Step 1: Quick Pickle the Carrots and Daikon
Start by combining the boiling water, sugar, salt, and rice wine vinegar in a bowl to create a bright, tangy pickling liquid. Submerge the peeled and cut carrots and daikon in this mixture, letting them soak for at least 15 minutes. This quick pickle adds the perfect balance of crunch and sharpness that defines an authentic Chicken Banh Mi (Vietnamese Sandwich) Recipe and keeps your sandwich lively and fresh.
Step 2: Prepare the Bread
Slice your crusty white rolls lengthwise, creating pockets ready to hold all those amazing fillings. Spread a generous layer of salted butter on both sides of the bread—it melts lightly into the crust, lending a buttery richness. Next, spread chicken pate evenly across the buttered bread for that luxurious, silky layer of flavor. This duo is simple but essential for an indulgently delicious base.
Step 3: Layer the Shredded Chicken and Mayonnaise
Pile the shredded chicken onto the bread, then dollop or spread the whole egg mayonnaise or Kewpie on top. The mayo adds creaminess and holds everything together, making every bite smooth and satisfying. Don’t be shy here—you want a hearty, balanced filling that feels generously stuffed.
Step 4: Add the Pickled Vegetables and Fresh Herbs
Drain the pickled carrots and daikon well and layer them onto the sandwich. Follow this with green onion stems, thin cucumber slices, and fresh coriander sprigs. These elements provide essential brightness, crunch, and herbal notes that contrast beautifully with the savory chicken and creamy spreads—encapsulating the true spirit of the Chicken Banh Mi (Vietnamese Sandwich) Recipe.
Step 5: Season and Spice It Up
Finish with a few drops of Maggi seasoning to amplify the umami flavors, and sprinkle finely sliced birds eye or Thai red chilies for that exciting spicy twist. This final seasoning step brings all components together, creating a sandwich bursting with complex, harmonious layers of flavor.
How to Serve Chicken Banh Mi (Vietnamese Sandwich) Recipe
Garnishes
To elevate your Chicken Banh Mi (Vietnamese Sandwich) Recipe even further, offer extra fresh cilantro sprigs, thinly sliced chilies, and lime wedges on the side. These garnish options let everyone customize their sandwich, adding a bright and zesty dimension that celebrates individual taste preferences.
Side Dishes
This sandwich pairs wonderfully with light and refreshing sides. Consider a crisp green papaya salad, sweet potato fries, or a simple bowl of pickled vegetables. These accompaniments complement the textures and flavors of the banh mi without overpowering the star of the show.
Creative Ways to Present
Looking to impress at your next gathering? Cut the sandwiches into smaller slider-sized portions, arranging them on a platter with colorful garnishes and dipping sauces. Alternatively, serve deconstructed banh mi bowls featuring all the components separately for a fun, interactive meal experience that lets everyone build their perfect bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap the sandwiches tightly in parchment paper and then in plastic wrap to preserve their freshness. Store them in the refrigerator and consume within 1-2 days to enjoy the best texture and flavor.
Freezing
Because the bread and fresh vegetables are best enjoyed crisp, freezing isn’t ideal once the sandwich is fully assembled. However, you can freeze shredded chicken separately in an airtight container for up to 3 months and prep pickled vegetables ahead to streamline your next meal.
Reheating
Reheat shredded chicken gently in the microwave or on the stovetop. To revive the bread’s crunch, warm it briefly in a hot oven or toaster oven before assembling the sandwich with fresh veggies and spreads.
FAQs
Can I use other proteins instead of chicken?
Absolutely! While chicken is traditional in this recipe, you can substitute cooked pork, beef, tofu, or even grilled shrimp to create your own twist on the Chicken Banh Mi (Vietnamese Sandwich) Recipe. Each option brings a unique flavor, keeping things exciting.
What if I don’t have Maggi seasoning?
If you can’t find Maggi seasoning, you can use a dash of soy sauce or Worcestershire sauce as a substitute. These alternatives will help retain that umami depth that Maggi typically provides.
How long should I pickle the vegetables?
A quick 15-30 minute pickle is enough to give the carrots and daikon their signature tangy crunch. If you prefer softer veggies, you can soak them a bit longer, but keep in mind that the crisp texture is key to a great Chicken Banh Mi (Vietnamese Sandwich) Recipe.
Can I make this sandwich vegetarian?
For a vegetarian version, replace shredded chicken with marinated tofu or tempeh, and use a vegetarian pate alternative. The fresh pickled veggies, herbs, and spicy mayo will still shine, delivering loads of flavor.
What bread is best for making banh mi?
A light, airy baguette with a crispy crust is ideal. If you can get a traditional Vietnamese-style baguette, that’s even better, but any crusty white roll around 8 inches in length will work well and hold all the sandwich fillings perfectly.
Final Thoughts
Now that you’ve got this vibrant and mouthwatering Chicken Banh Mi (Vietnamese Sandwich) Recipe in your culinary toolkit, it’s time to bring a taste of Vietnam to your kitchen. The combination of crunchy pickles, succulent chicken, herbaceous cilantro, and spicy heat all wrapped up in a crisp roll is nothing short of addictive. Give it a try—and I promise, it will become a favorite you reach for again and again!
Print
Chicken Banh Mi (Vietnamese Sandwich) Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches
- Category: Lunch
- Method: No-Cook
- Cuisine: Vietnamese
Description
This Chicken Banh Mi recipe delivers a delicious Vietnamese sandwich experience featuring shredded chicken, crisp pickled vegetables, fresh herbs, and creamy condiments on crusty white rolls. The perfect balance of tangy, savory, and spicy flavors makes it an easy and satisfying meal for lunch or dinner.
Ingredients
Pickled Vegetables
- 2 medium carrots, peeled and cut into 2-3mm (1/10″) batons
- 1/2 large white radish (daikon), peeled and cut into 2-3mm (1/10″) batons
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking or kosher salt
- 3/4 cup rice wine vinegar (substitute apple cider vinegar)
Banh Mi Assembly
- 4 crusty white rolls (~20cm/8″)
- 2 – 3 tbsp salted butter
- 120g/4 oz chicken pate (or other pate of choice)
- 4 tbsp whole egg mayonnaise or Kewpie mayonnaise
- 4 cups (400g/14oz) shredded cooked chicken
- 2 – 3 green onion stems, cut to bread roll length (3 pieces per Banh Mi)
- 1 cucumber, thinly sliced lengthwise (2 slices per Banh Mi)
- 1 1/2 cups lightly packed coriander (cilantro) sprigs
- 1/4 tsp Maggi seasoning per Banh Mi
- 2 – 3 bird’s eye or Thai red chilies, finely sliced
Instructions
- Prepare pickled vegetables: Place the carrot and radish batons in a bowl. In a separate heatproof container, dissolve the sugar and salt in the boiling water. Add the rice wine vinegar and stir well. Pour this pickling liquid over the vegetables and let them soak while you prepare the other ingredients. This will soften the veggies slightly and give them a sweet and tangy flavor.
- Prepare the bread rolls and assemble: Slice each crusty white roll lengthwise but not all the way through to create a hinge. Spread 1/2 to 1 tablespoon of salted butter evenly inside each roll, then layer with about 30g (1 oz) of chicken pate. Spread 1 tablespoon of mayonnaise over the pate. Add a generous amount of shredded chicken, then place sliced cucumbers and green onion stems on top. Drain the pickled carrot and radish from the liquid and add to the sandwich. Garnish with coriander sprigs, sprinkle 1/4 teaspoon of Maggi seasoning on each, add finely sliced chili to taste, and close the sandwich gently. Serve immediately for the best texture and flavor.
Notes
- Note 1: Cutting the carrots and daikon into thin batons ensures quick pickling and the right crunch.
- Note 2: Use crusty white rolls like a traditional Vietnamese baguette or a French-style baguette for authenticity.
- Note 3: Maggi seasoning adds umami and depth but can be substituted with soy sauce if unavailable.
