High Protein Traditional Vietnamese Banh Mi
Elevate your sandwich game with this High Protein Traditional Vietnamese Banh Mi recipe, a perfect fusion of bold flavors and wholesome ingredients. Packed with marinated chicken breast and crispy tofu, this protein-rich Vietnamese classic is balanced by tangy pickled vegetables, fresh cucumber, and aromatic cilantro. Served on a lightly toasted baguette, it's layered with creamy low-fat mayonnaise and spicy sriracha for that iconic kick. Ready in just 35 minutes, this satisfying meal is perfect for lunch or dinner. Whether you’re looking for a healthy twist on traditional banh mi or exploring Vietnamese cuisine, this recipe delivers all the vibrant, street-food-style flavors you crave.
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 200 grams Firm tofu
- 4 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 piece Cucumber, thinly sliced
- 1 piece Carrot, julienned
- 0.5 piece Daikon radish, julienned
- 2 tablespoons Rice vinegar
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Salt
- 2 loaves Fresh baguette
- 2 tablespoons Low-fat mayonnaise
- 1 tablespoon Sriracha sauce
- 1 stalk Green onion, julienned
- 1 piece Jalapeño, thinly sliced (optional)
Instructions
Begin by marinating the chicken breast. In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon lime juice, and 1 minced garlic clove. Add the chicken and let it marinate for 15 minutes.
While the chicken marinates, prepare the pickled vegetables. In a small bowl, combine the julienned carrot, daikon radish, 2 tablespoons rice vinegar, 1 teaspoon sugar, and 0.5 teaspoon salt. Toss them together and set aside to pickle.
To prepare the tofu, press it gently to remove excess water and cut into thin slices. In a separate bowl, mix 2 tablespoons soy sauce, 1 tablespoon lime juice, and 1 minced garlic clove. Add the tofu, ensuring it is coated evenly.
Heat a non-stick skillet over medium heat. Cook the marinated chicken breast for approximately 6-7 minutes on each side until fully cooked and golden brown. Remove from the pan and slice thinly.
In the same skillet, add the tofu slices and cook for 3-4 minutes per side until slightly crispy.
Slice the baguettes lengthwise, leaving one side connected to form a sandwich. Lightly toast the baguettes if desired.
Spread 1 tablespoon of low-fat mayonnaise on one side of each baguette and drizzle 0.5 tablespoon of sriracha sauce on top.
Layer the sliced chicken, tofu, pickled vegetables, cucumber slices, green onion, jalapeño slices (if using), and a sprinkle of chopped cilantro inside the baguettes.
Close the sandwiches, press gently to hold the fillings together, and serve immediately. Enjoy your high-protein Vietnamese Banh Mi!
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 7881 mg | 343% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 42.8 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2812 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
