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
Scale
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.
