Low Carb Banh Mi Sandwich
Indulge in the vibrant and zesty flavors of Vietnam with this Low Carb Banh Mi Sandwich, a healthier twist on the iconic street food classic. Tender, marinated chicken breast is grilled to perfection and paired with crisp, pickled vegetables like carrot and daikon radish, fresh cucumber, and aromatic cilantro, all nestled in low-carb sandwich rolls for a guilt-free treat. A dash of homemade spicy mayo made with creamy mayonnaise and fiery sriracha ties everything together, while thin slices of jalapeño add a burst of heat for those who crave spice. With just 35 minutes of prep and cook time, this recipe is packed with bold flavors while staying keto-friendly, making it perfect for a quick, wholesome meal.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 cloves Minced garlic
- 0.5 teaspoon Ground black pepper
- 4 rolls Low-carb sandwich rolls
- 4 tablespoons Mayonnaise
- 2 tablespoons Sriracha sauce
- 1 medium Cucumber, thinly sliced
- 1 medium Carrot, julienned
- 0.5 medium Daikon radish, julienned
- 0.5 cup Fresh cilantro
- 1 small Jalapeño, thinly sliced
- 2 tablespoons Rice vinegar
- 0.5 teaspoon Salt
- 1 cup Water
Instructions
In a bowl, marinate chicken breast pieces with soy sauce, fish sauce, minced garlic, and black pepper. Set aside for 10 minutes.
While the chicken marinates, in another bowl, mix water, rice vinegar, and salt. Add the julienned carrot and daikon radish. Let them pickle for 5-10 minutes, stirring occasionally.
Preheat a grill or pan over medium heat. Cook the marinated chicken until golden brown and cooked through, about 6-8 minutes per side. Remove from heat and slice into thin strips.
In a small bowl, combine mayonnaise and sriracha sauce to make spicy mayo. Adjust the heat level to taste.
Slice the low-carb sandwich rolls in half and lightly toast them if desired.
Spread a generous amount of spicy mayo on each half of the rolls.
Layer cucumber slices, pickled carrot and radish, sliced chicken, cilantro, and jalapeño on the bottom halves of the rolls.
Top with the remaining roll halves and serve immediately.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 5697 mg | 248% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 21.5 g | ||
| Protein | 194.1 g | 388% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 391 mg | 30% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2830 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.
