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Banh Mi


50 min

Banh Mi

Banh Mi Photo 1




50 min


2 persons




4.00 rating-star (87)


Author: Victoria Bailey
This banh mi (Vietnamese sandwich) is made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and here it is. I also love the pickled vegetables, so I make sure there are plenty of those.


  • rice vinegar: 0.5 cup
  • white sugar: 0.25 cup
  • water: 0.25 cup
  • matchstick-cut carrots: 0.25 cup
  • peeled and matchstick-cut daikon radish: 0.25 cup
  • thinly sliced white onion: 0.25 cup
  • skinless, boneless chicken breast half: 1 piece
  • garlic salt, or to taste: 1 pinch
  • ground black pepper to taste: 0 piece
  • (12 inch) French baguette: 1 piece
  • mayonnaise: 4 Tbsp
  • thinly sliced cucumber : 0.25 cup
  • fresh cilantro leaves: 1 Tbsp
  • jalapeno pepper, cut into 1/16-inch-thick matchsticks: 1 small
  • lime: 1 wedge

Metric Conversion

Stages of cooking

  1. Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
    Banh Mi Photo 2
  2. Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.
    Banh Mi Photo 3
  3. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
    Banh Mi Photo 4
  4. Sprinkle chicken breast with garlic salt and pepper.
    Banh Mi Photo 5
  5. Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
    Banh Mi Photo 6
  6. Place chicken on a cutting board. Cut into bite-sized pieces.
    Banh Mi Photo 7
  7. Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
    Banh Mi Photo 8
  8. Lightly toast baguette under the broiler, 2 to 3 minutes.
    Banh Mi Photo 9
  9. Drain off excess vinegar mixture after vegetables have marinated.
    Banh Mi Photo 10
  10. To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeno. Squeeze lime wedge over fillings and cover with top half of baguette.
    Banh Mi Photo 11
  11. Cut into two 6-inch sandwiches to serve.
    Banh Mi Photo 12

History of the Banh Mi:

Banh Mi is a Vietnamese sandwich that reflects the country's diverse culinary influences, from French colonialism to Southeast Asian flavours. The sandwich is typically made of bread, meat, and vegetables, and is a beloved street food in Vietnam. Its popularity has spread worldwide in recent years, and you will now find many Western variations of the Banh Mi.

Tips and Tricks for Banh Mi Recipe:

  1. Ensure that the vegetables are properly pickled for the best flavour. Allow them to marinate for at least 30 minutes to infuse the vinegar mixture.

  2. When broiling the chicken, flip it once to get an even char on both sides. Make sure that the chicken is fully cooked and not pink in the middle.

  3. To give the sandwich a spicy kick, add more jalapeno to the recipe. Adjust the seasoning to your liking.

  4. For the best texture, use a French baguette to make the Banh Mi. It should have a thin, crispy crust and a soft, chewy interior.

Tips for presenting the dish:

  1. Cut the Banh Mi into smaller segments for easy consumption.

  2. Serve with a side of crispy chips, fries or sweet potato fries.

  3. To add some visual interest to your plate, arrange lettuce leaves around the sandwich.

  4. Offer a selection of sauces, including Sriracha, chilli sauce, or hoisin sauce, to add heat and depth of flavour to the sandwich.

Enjoy this delicious and versatile sandwich, which can be customised in so many different ways!

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