Vietnamese Banh Mi Style Sandwiches with Chicken
Savor the vibrant flavors of Vietnam with these irresistible Vietnamese Banh Mi Style Sandwiches with Chicken, a perfect fusion of savory, tangy, and fresh elements. Tender, marinated chicken thighs are infused with soy sauce, fish sauce, garlic, and ginger, then seared to perfection and layered onto crusty baguettes. The sandwich is elevated with quick-pickled carrot and daikon radish, crisp cucumber, fresh cilantro, and a hint of heat from jalapeño slices, all tied together with a creamy spread of mayonnaise. Perfect for lunch or dinner, this 30-minute recipe is a delightful balance of textures and bold flavors, offering an authentic taste of Banh Mi in the comfort of your own kitchen. Ideal for anyone seeking Vietnamese-inspired sandwiches or quick weeknight dinner ideas, these sandwiches will have your tastebuds singing!
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Recipe Information
Ingredients
- 4 pieces baguette
- 500 grams boneless skinless chicken thighs
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 large carrot, julienned
- 1 medium daikon radish, julienned
- 4 tablespoons mayonnaise
- 1 medium cucumber, thinly sliced
- 0.5 cup fresh cilantro
- 1 medium jalapeño, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Prepare the quick pickle mixture: In a bowl, combine white vinegar, water, sugar, and salt. Stir until sugar dissolves. Add the julienned carrot and daikon radish to the mixture. Let them soak for at least 20 minutes while you prepare other ingredients.
Marinate the chicken: In a separate bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, and minced ginger. Mix well. Add chicken thighs to the marinade, turning to coat. Marinate for 15-20 minutes.
Cook the chicken: Heat vegetable oil in a skillet over medium heat. Remove chicken from the marinade, shaking off any excess, and cook for 4-5 minutes per side until golden and fully cooked. Let rest for a few minutes before slicing thinly.
Prepare the baguettes: Cut each baguette in half lengthwise, leaving one side attached. Lightly toast them if desired.
Assemble the Banh Mi: Spread mayonnaise evenly on the inside of each baguette. Layer the sliced chicken, pickled vegetables (drained from vinegar mixture), cucumber slices, fresh cilantro, and jalapeño slices.
Serve immediately: Enjoy your Vietnamese Banh Mi Style Sandwich with Chicken while the baguette is crisp and the fillings are fresh.
Nutrition Facts
Calories |
5144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 13945 mg | 606% | |
| Total Carbohydrate | 759.5 g | 276% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 116.8 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 57.8 mg | 321% | |
| Potassium | 4141 mg | 88% | |
*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.
