Banh Mi Sandwich (Vietnamese Sandwich)

Become a Banh Mi boss in your own kitchen! This drool-worthy sandwich is packed with marinated chicken, crunchy pickled veggies, and all the fresh herbs you could want, all stuffed into a toasty, crusty baguette.

Let’s get real about the awesomeness that is Vietnamese food – I’m talking ’bout that legendary Banh Mi sandwich. This baby is a game changer and it’s got this rad mix of Vietnamese cool and French chic. You bite into that toasty, oh-so-good baguette and BAM! Tender chicken that’s been soaked in flavor, peppy pickled veggies, and herbs that will make your taste buds sing – it’s a fireworks show for your mouth. Seriously, no shocker peeps all around the globe can’t get enough of this stuff!

Banh Mi’s all over, from those low-key food carts to top-tier eateries. But why blow your money on takeout when you can bring some Vietnamese glam to your own kitchen? We’ve got this killer recipe that’ll walk you through every layer of this iconic sandwich. So babe, tie up that apron, prepare for a foodie journey to Vietnam!

Why You Will Love This Recipe

• If you’re checking out this recipe, there’s a big chance you’ve never tried your hand at fixing up a Banh Mi sandwich before. Well, here’s your golden ticket to spice up your kitchen game with some Vietnamese flare.
• It’s an iconic Vietnamese street food so to make it at home means it’s a quick and convenient option.

• It is crunchy on the outside and flavorsome on the inside. The real fun part? You’re in control and can try all kinds of vibrant, fresh ingredients.

Are Banh Mi Sandwiches Healthy?

• Yes this sandwich has carb, but it is also loaded with fresh veggies like carrots and cucumbers.
• Those baguettes are your carb fuel, energizing you for the day. If you’re trying to cut down on carbs though, you can try a whole wheat roll instead.
• I don’t need to tell you that chicken is one of the best sources of proteins you can get. But hey, if meat isn’t your thing, don’t worry! You can always mix it up with tofu for a vegetarian twist.

INGREDIENTS

Three sections this time. Don’t be intimidated; just take them one at a time. (Oh, and daikon is an East Asian winter radish.)

The Meat:

• ½ lb. boneless chicken thighs, thinly sliced
• 1 tbsp soy sauce
• 2 garlic cloves, chopped
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• salt and pepper

The Pickle:

• ½ cup daikon, peeled and julienned
• ½ cup carrot, peeled and julienned
• 1 tbsp rice vinegar
• ½ tbsp sugar
• pinch of salt

The Sandwiches:

• 2 small baguettes
• fresh cilantro leaves
• 1 cucumber, thinly sliced

INSTRUCTIONS

The Marinade

Combine the soy sauce, fish sauce, chopped garlic, sugar, and sesame oil in a large bowl and whisk well. Season with salt and pepper.

Add

Add the sliced chicken thighs and toss to coat. Let the meat marinate for at least 30 minutes in the fridge.

Toss

Place the daikon and carrot julienne in a bowl. Add the rice vinegar, sugar, and salt. Stir and toss to coat. Let it sit for 10 minutes in the fridge.

Cook

Heat a grill pan to MEDIUM-HIGH and add the marinated chicken. Cook the meat for 3 minutes on each side until cooked and browned. Set aside.

Assemble

Divide the cooked chicken evenly between the sandwiches and top with the pickled vegetables, cucumbers, and cilantro leaves. Cut in half or leave as a whole.

DEVOUR!

Variations

• You can add different ingredients to the marinade, like lemongrass, basil, and/or parsley, for a more fragrant and tangy flavor. 
• Substitute the chicken thighs with your favorite protein. This can be pork, beef, or even a seafood, like grilled shrimp or squid.
• Plant-based proteins like tofu or tempeh can be used to make a healthier version of this sandwich.
• If your banh mi is underwhelming, just add a bit of mayo, sriracha or gochujang sauce (for a heat boost), or even Maggi sauce for that extra kick of flavor.
• If you’re feeling adventurous, how ’bout adding some pickled onions to the mix?

Serving Suggestions

Is this your introduction to Vietnamese cuisine? If so (and assuming you enjoyed the banh mi!), why not try out these other recipes?

Chicken Pho: The only dish that could be considered more quintessentially Vietnamese than banh mi, pho is a soup with noodles and, in this case, chicken as its protein.

“Pho” Slow-Cooker Pulled-Pork Sandwiches: Sort of a cross between pho and banh mi, these are sandwiches that use elements of pho for its filling.

Spring-Roll Zucchini Noodle Bowls: Instead of a recipe for spring rolls, I’ve gone one further and developed those rolls into a noodle bowl. And these noodles are made out of zucchini (which makes them zoodles, technically) so it’s totally healthy. You’re welcome.

FAQs

How to Store Banh Mi Sandwiches

Storing your Banh Mi materials:

Chicken: If you prepped your chicken early, keep it in the fridge for 2 days in a sealed container or freeze for up to 3 months. Thaw before cooking.

Pickled Veggies: Keep them in a refrigerated, air-tight jar for 2 weeks, submerged in liquid.

Baguettes: Consume quickly. If storing, wrap in paper and avoid moisture. Plastic=soggy bread.

Assembled Banh Mi: Enjoy immediately. Stored sandwiches lose their crunchiness.