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This delicious Vietnamese inspired Bánh Mì sandwich recipe is bursting with fresh and bold flavor from pickled veggies, seasoned chicken and homemade sauce. It's fun and inexpensive to make from home.
I love the fresh, bold flavors of Vietnamese food, and I especially love attempting to recreate my favorite dishes in my own kitchen. This recipe is not 100% authentic but check out Hungry Huy, or Cooking with Lane for truly authentic Bánh Mì.
Banh mi (pronounced ban mee), means “bread” in Vietnamese, or more specifically, a thin and crusty baguette that's filled with meat (generally pork, pate, or chicken) and veggies. From my understanding, Banh mi sandwiches are a result of French influence on Vietnamese food.
What I love about these Vietnamese sandwiches:
- Make ahead: This is a great meal prep recipe because you can make the sauce and pickle the veggies ahead of time.
- Pickled veggies are my favorite part of the sandwich and so EASY to make! The tang and crunch just can't be beat.
- The sauce: we've made a version of sriracha mayo for the sandwiches, but you could also drizzle maggi seasoning on top, which is a popular flavor booster in sauces, soups, and stir-fry's. Find it at an international foods market or on Amazon.
How to Make Bánh Mì Sandwiches:
Pickle Veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
Make Banh Mi Sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl, combine the mayonnaise, hoisin sauce and sriracha then season with salt and pepper. Set aside, or make ahead and refrigerate.
Cook Banh Mi Chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the banh mi sauce on each half of bread. Slice the chicken and place on top then spoon any leftover sauce on top of the chicken. Drain the veggies then add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!
Don't miss my other Vietnamese inspired recipes:
Bánh Mì
Ingredients
Pickled Veggies:
- 1/2 cup water
- 2 Tablespoons rice vinegar
- dash of salt
- 2 carrots, , peeled and cut into matchsticks, or shredded
- 1 English cucumber, , very thinly sliced
- 1 fresh jalapeño pepper, sliced thinly (optional)
Chicken:*
- 2 boneless skinless chicken breasts
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Sauce:*
- 1/4 cup mayonnaise
- 3 Tablespoons hoisin sauce
- 1 teaspoon Sriracha hot sauce, , more or less, to taste
Sandwich:
- 4 small French baguettes , or crusty rolls, sliced lengthwise
- 1/2 bunch fresh cilantro
Instructions
- Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
- Make the sauce: In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
- Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
- Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the sriracha mayo on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce (or maggi sauce) on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2015. Updated July 2020 and April 2024.
My son loved this sandwich so much that he had 2 yesterday and one more today. This one is a keeper!
Does the chicken have to be pounded thin
In our Banh Mi recipe, you don’t have to pound the chicken thin, but you can if you’d like. It’s not required, but some might enjoy the tender, even slices it creates. Either way, it’ll be delicious!
Absolutely delicious! Possibly the best sandwich I’ve ever made! Thanks for sharing!! Super easy recipe too!!
Love this recipe! Easy to make and so darned good! My wife is from China and the flavors bring her back to her childhood. I’ve made this several times and have tried different vegetables and even made it without the paprika and it always turns out good.
I made this following the recipe exactly. My daughter said if she brought these to her coworkers, they would think they came from their favorite Vietnamese restaurant! The instructions were easy to follow. The ingredients were easy to find. Look no further for a perfect bahn mi recipe! Thank you for sharing it!👍🙏🏼