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

Description

This Vietnamese Chicken Sandwich (Bánh Mì) recipe offers a delicious homemade take on the iconic street food. It features tender marinated chicken breast cooked to perfection, layered with crunchy, tangy pickled carrots, daikon, and cucumbers, then garnished with fresh cilantro and spicy jalapeños inside a crispy Vietnamese bread roll or baguette. The combination of savory, sweet, and spicy flavors with vibrant textures makes this sandwich irresistible and perfect for a flavorful lunch or dinner.

Ingredients

Pickled Vegetables

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

Chicken

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)

Serving

4-5 Vietnamese bread rolls or French baguettes
Sliced jalapeños or serranos
Fresh cilantro leaves

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Instructions

Prepare Pickled Vegetables: In a bowl, combine water, rice vinegar, granulated sugar, and salt. Stir until the sugar dissolves completely. Place thinly sliced daikon, carrots, and cucumbers into a large mason jar or container. Pour the pickling liquid over the vegetables, seal the jar, and refrigerate for at least one hour, or up to 24 hours, to allow flavors to develop.
Marinate the Chicken: In a medium bowl, whisk together grated garlic, fish sauce, soy sauce, granulated sugar, mayonnaise, lime zest, and sriracha if using. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and marinate for a minimum of 20 minutes or refrigerate up to 24 hours for enhanced flavor.
Cook the Chicken: Heat an indoor grill pan or skillet over medium heat. Remove chicken breasts from marinade and cook them until fully cooked through, about 5-7 minutes per side depending on thickness. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for 5 minutes to retain juices before slicing thinly on the bias.
Assemble the Bánh Mì: Optionally, toast the Vietnamese bread rolls or baguettes until crispy and warm. Spread a layer of mayonnaise on the inside of the bread. Layer sliced chicken breast, pickled vegetables, fresh cilantro leaves, and sliced jalapeños or serranos according to your spice preference. Serve immediately while warm and enjoy the vibrant flavors.

Notes

Pickled vegetables can be prepared up to 24 hours in advance to save time and improve flavor.
Marinating chicken overnight enhances the taste but a minimum of 20 minutes works well.
Use fresh baguettes or Vietnamese bread rolls for authentic texture and flavor.
Sriracha is optional; adjust spice levels by adding more or less jalapeños or serranos.
To make this recipe gluten-free, ensure soy sauce is replaced with tamari or gluten-free soy sauce.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Sandwiches
Method: Grilling
Cuisine: Vietnamese