These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.
I love the fresh, bold flavors of Vietnamese food, and I especially love recreating my favorite dishes in my own kitchen. Don’t miss my Vietnamese Pho Soup and Fresh Spring Rolls!
Banh mi (pronounced ban mee), means “bread” in Vietnamese, or more specifically, a thin and crusty baguette that’s filled with meat (generally chicken or pork) and veggies. Banh mi sandwiches are a result of French influence on Vietnamese food and they have become extremely popular Vietnamese street food all over the world!
About the meat:
Banh mi sandwiches can be served with a wide variety of meats. I used chicken in this recipe but you could substitute slices of cold cut meats from your local grocery store (roast beef, roast chicken, etc). or head to your local Asian market for slices of Pink Ham or pork loaf.
What I love about these Vietnamese sandwiches:
- Make ahead: This recipe is so easy to throw together, especially if you prepare the pickled veggies and sauce ahead of time!
- That Bánh Mì sauce: simply mix together mayo, hoisin sauce, sriracha, and salt and pepper. You can also substitute Maggi seasoning for the sauce. This is a popular flavor booster in lots of sauces, soups, and stir-fry’s that you can pick up from your local asian market or on Amazon.
- Those pickled veggies: The pickled veggies with that yummy sauce, a little spice, and a delicious crusty roll. This sandwich has all the things I love!
How to Make Bánh Mì sandwiches:
1. 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.
2. Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
3. Cook 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.
4. Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover 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!
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Ingredients
- 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 jalapeño pepper sliced thinly (optional)
- 2 boneless skinless chicken breasts
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 bunch fresh cilantro
- 4 small French baguettes or crusty rolls , sliced lengthwise
Sauce:
- 1/4 cup mayonnaise
- 3 Tablespoons hoisin sauce
- 1 teaspoon sriracha hot sauce , more or less, to taste
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: Meanwhile, make the sauce and prepare the chicken. 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 mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover 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!
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe June 2015. Updated July 2020 with process photos and improved instructions.
Hannah @ CleanEatingVeggieGirl says
Banh Mi’s are AMAZING! One of my favorite sandwiches from a restaurant I love is a tofu banh mi. I’ll have to try a chicken version next!
Jess says
I am a sucker for bahn mi and this looks absolutely delicious, pinning! xo
Marina @ Parental Journey says
Looks so tasty – as always on your blog 🙂
Jessica @ Moxie and Mischief says
This would be great for a summer party!
Farrah says
I love and adore these! <3 Thanks so much for sharing the recipes! They don't have any Vietnamese restaurants here, so I've been craving these (and pho)! *-*
Jennifer @ Oil Diffuser says
Hi, I am Vietnamese. Your sharing is so interesting and it makes me very surprised. BTW, I want to tell you a little mistake that Bánh Mì, not Bánh Mí. And you are so talent, you can cook Vietnam’food. Love your blog <3
Tien says
Hi Lauren, love your blog. you’re so creative. It’s bánh mì btw. :-)))
Claire says
I know the restaurant you are talking about and you’re right….it’s amazing! BUT these are such a good homemade substitute! I just made them tonight. Super easy and so flavorful. Thanks!