Name: Vietnamese Chicken Sandwich (Bánh Mì) Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 1/2 cup water; 1/2 cup rice vinegar; 1/2 cup granulated sugar; 2 teaspoons salt; 6 ounces daikon, thinly sliced (about 1/4 inch thick); 6 ounces carrots, thinly sliced (about 1/4 inch thick); 2 Persian cucumbers, cut into circles or spears; 1 lb boneless skinless chicken breast; 3 cloves garlic, grated or minced; 2 tablespoons fish sauce; 2 tablespoons low sodium soy sauce; 1 tablespoon granulated sugar; 1 tablespoon mayonnaise, plus more for spreading; ½ teaspoon lime zest; 1-2 teaspoons sriracha (optional); 4-5 Vietnamese bread rolls or French baguettes; Sliced jalapeños or serranos; Fresh cilantro leaves

Jump to Recipe· 3.9 from 6 reviews

If you’ve ever craved a sandwich that bursts with layers of vibrant flavors and textures, look no further than this Vietnamese Chicken Sandwich (Bánh Mì) Recipe. This homemade version takes tender, garlicky chicken and pairs it with crisp, tangy pickled vegetables, cooling cucumber slices, and a little kick from fresh jalapeños, all tucked inside a crunchy baguette. Each bite delivers a perfect balance of savory, sweet, spicy, and fresh, making it an absolute delight to enjoy any time of day.

Ingredients You’ll Need

The image shows a clear glass jar filled with thin, long strips of white and orange vegetables, mostly layered in an even mix. Small slices of green chili peppers are evenly placed around the inside of the jar, visible against the colorful strips. A liquid, pale yellow in color, is being poured into the jar from the top left corner. The jar is placed on a white marbled surface, and the background is a soft light color. The scene looks clean and fresh, with a focus on the bright colors and textures inside the jar. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vietnamese Chicken Sandwich (Bánh Mì) Recipe lies in its straightforward ingredients that come together to create something truly special. From the tangy pickled veggies to the marinated chicken, every item plays a vital role in building those classic, irresistible flavors.

Water, rice vinegar, and granulated sugar (1/2 cup each): This trio forms the simple yet essential pickling liquid that brightens the vegetables with tang and sweetness.
Salt (2 teaspoons): Balances the pickling liquid and enhances the vegetable flavors beautifully.
Daikon (6 ounces, thinly sliced): Adds a mild, slightly peppery crunch that is iconic in bánh mì sandwiches.
Carrots (6 ounces, thinly sliced): Provide sweetness and vibrant color for visual appeal and balanced taste.
Persian cucumbers (2, sliced): Fresh and cooling, they add moisture and a refreshing bite.
Boneless skinless chicken breast (1 lb): A lean protein that soaks up the flavorful marinade perfectly.
Garlic (3 cloves, grated or minced): Infuses the chicken with a warm, aromatic base note.
Fish sauce and low sodium soy sauce (2 tablespoons each): These sauces bring umami depth and a touch of saltiness to the marinade.
Granulated sugar and mayonnaise (1 tablespoon each plus more for spreading): Sugar balances the savory marinade while creamy mayo adds richness to the sandwich.
Lime zest (½ teaspoon): Offers a hint of citrus brightness that livens up the chicken flavor.
Sriracha (1-2 teaspoons, optional): Adds a subtle, spicy punch if you like a bit of heat.
Vietnamese bread rolls or French baguettes (4–5): The crisp, airy bread that holds the sandwich together for a perfect textural contrast.
Sliced jalapeños or serranos and fresh cilantro: Classic toppings that finish the sandwich with a fresh, spicy, and herbal kick.

How to Make Vietnamese Chicken Sandwich (Bánh Mì) Recipe

Step 1: Pickle the Vegetables

Start by combining water, rice vinegar, sugar, and salt in a bowl, stirring until the sugar dissolves completely. Add your sliced daikon, carrots, and cucumbers into a large mason jar or container, then pour the pickling liquid over them. Seal the jar tightly and refrigerate for at least one hour, though letting them pickle longer will deepen the tangy flavor. These pickled veggies are crucial for giving the sandwich its signature crunch and bright acidity that cuts through the richness of the chicken and mayo.

Step 2: Marinate the Chicken

Mix garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and optional sriracha in a bowl to create a fragrant and flavorful marinade. Coat the chicken breasts thoroughly, cover, and let it marinate in the fridge for at least 20 minutes — or even better, overnight for deeper flavor. This step is where the chicken takes on the bold, savory notes characteristic of a great bánh mì, seeping in hints of citrus, umami, and a touch of spice.

Step 3: Cook the Chicken

Grill your marinated chicken on an indoor grill or cook it in a skillet over medium heat. Make sure the chicken is completely cooked through — timing may vary depending on thickness — then let it rest for five minutes before slicing thinly against the grain. Resting helps keep the chicken juicy, and slicing it thin ensures that every bite is tender and easy to bite into, making for a perfectly balanced sandwich.

Step 4: Assemble the Sandwich

Lightly toast your Vietnamese bread rolls or baguettes to bring out their crisp texture. Spread a generous layer of mayonnaise on the bread to add creaminess, then pile on the sliced chicken, pickled vegetables, fresh cilantro, and sliced jalapeños. The combination of contrasts — creamy mayo, crunchy veggies, spicy peppers, and savory chicken inside crisp bread — is what makes this Vietnamese Chicken Sandwich (Bánh Mì) Recipe truly unforgettable.

How to Serve Vietnamese Chicken Sandwich (Bánh Mì) Recipe

Two sandwiches are placed side by side on a white plate with a speckled texture. Each sandwich has three layers starting with a light brown, soft bun on top and bottom. Inside, there is a layer of grilled meat with a slightly charred texture, followed by thin strips of white and orange pickled vegetables. On top of the vegetables are fresh green cucumber slices and a sprig of cilantro. Both sandwiches are partly wrapped with white parchment paper tied neatly with white string around the middle. The scene is set on a white marbled surface with a glass jar filled with pickled vegetables in the upper left background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro and thin slices of jalapeño or serrano peppers are the classic finishers, bringing brightness and a touch of heat that wakes up every bite. You might also consider adding a light drizzle of soy sauce or a squeeze of fresh lime to enhance the flavors just before serving.

Side Dishes

Pairs beautifully with light, refreshing sides like a simple cucumber salad or crisp spring rolls. For something heartier, try serving with crispy sweet potato fries or a bowl of pho broth alongside for a complete Vietnamese-inspired meal experience.

Creative Ways to Present

Elevate your bánh mì by serving it open-faced with an array of pickled vegetables on top, allowing guests to customize their sandwiches. Wrapping smaller versions in parchment paper makes for perfect picnic or lunchbox treats that keep everything neat and easy to eat.

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken and pickled vegetables stored separately in airtight containers in the refrigerator for up to three days. This helps maintain the texture and flavor so you can enjoy another bánh mì experience without any sogginess.

Freezing

The cooked chicken can be frozen for up to one month, wrapped tightly in plastic wrap and placed in a freezer-safe bag. Avoid freezing the pickled vegetables or bread, as they lose their texture upon thawing.

Reheating

Gently reheat the chicken in a skillet or microwave until warm, but avoid overheating to prevent dryness. Toast your bread fresh and add the cold pickled veggies and fresh herbs right before serving to keep everything crisp and fresh.

FAQs

Can I use other meats instead of chicken for this bánh mì?

Absolutely! Pork, beef, or even tofu can be excellent alternatives depending on your preference. The marinades might require slight adjustments, but the core pickled veggies and garnishes remain delicious with any choice.

How long can I pickle the vegetables in advance?

Pickled vegetables taste great after just one hour in the fridge, but they’ll develop more complexity if left to pickle up to 24 hours. Just be sure to keep them refrigerated for freshness.

Is it necessary to use fish sauce in the marinade?

Fish sauce provides that classic umami flavor essential to authentic bánh mì but can be substituted with soy sauce or tamari for a vegetarian-friendly option. The flavor will be slightly different but still delicious.

Can I make the sandwich gluten-free?

Yes, using gluten-free baguettes or bread rolls will keep the sandwich gluten-free. Just watch the soy sauce you use in the marinade, as traditional soy sauce contains gluten – opt for a gluten-free version.

What’s the best way to reheat the sandwich without it getting soggy?

Reheat the chicken separately and toast the bread before assembling. Add the pickled vegetables and fresh herbs after reheating to ensure everything stays crisp and fresh for that perfect bite.

Final Thoughts

This Vietnamese Chicken Sandwich (Bánh Mì) Recipe is everything you want from a sandwich — bright, fresh, spicy, and utterly satisfying. It’s the kind of recipe that quickly becomes a favorite, whether you’re making it for a quick lunch or to impress friends at a casual gathering. Give it a try, and you’ll see why bánh mì has captured hearts and taste buds around the world!