Vietnamese Chicken Sandwich Banh Mi
Experience the perfect fusion of bold flavors and vibrant textures with this Vietnamese Chicken Sandwich Banh Mi recipe. Tender, marinated chicken thighs are grilled to smoky perfection, then layered into a toasted Vietnamese-style baguette alongside tangy pickled vegetables, crisp cucumbers, fresh cilantro, and a touch of heat from optional jalapeños. A creamy spread of mayonnaise ties it all together, balancing every bite with irresistible richness. This recipe captures the authentic essence of a classic bánh mì while being easy to prepare at home, with just 30 minutes of prep time. Perfect for lunch, dinner, or a flavorful on-the-go meal, this dish is a must-try for fans of Vietnamese cuisine and global street food.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 0.5 teaspoons ground black pepper
- 4 pieces baguette (Vietnamese-style if possible)
- 4 tablespoons mayonnaise
- 1 medium carrot (julienned)
- 1 cup daikon radish (julienned)
- 0.5 cup white vinegar
- 2 tablespoons sugar
- 0.5 cup water
- 1 teaspoon salt
- 1 medium cucumber (thinly sliced)
- 1 cup cilantro (fresh sprigs)
- 1 piece jalapeño (thinly sliced, optional)
Instructions
Prepare the pickled vegetables by combining white vinegar, sugar, water, and salt in a bowl. Stir until the sugar and salt dissolve.
Add the julienned carrot and daikon radish to the bowl and let it marinate for at least 30 minutes. Set aside.
Marinate the chicken by combining soy sauce, fish sauce, honey, minced garlic, and ground black pepper in a large bowl.
Add the chicken thighs to the marinade, ensuring they are fully coated. Let it marinate for at least 20 minutes (or up to 2 hours for more flavor).
Heat a grill pan or skillet over medium-high heat. Cook the chicken thighs for 5-7 minutes per side, or until cooked through and slightly charred. Remove from heat and let rest for a few minutes before slicing into thin strips.
Preheat the oven to 375°F (190°C). Lightly toast the baguettes in the oven for 5 minutes, until crispy on the outside but still soft on the inside.
Spread mayonnaise evenly on the inside of each baguette.
Layer the bottom half of the baguette with sliced grilled chicken, pickled vegetables, cucumber slices, cilantro sprigs, and jalapeño slices (if using).
Top with the other half of the baguette, pressing gently to hold everything together.
Serve immediately and enjoy your Vietnamese Chicken Sandwich Banh Mi!
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 7834 mg | 341% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 65.3 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3269 mg | 70% | |
*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.
