These incredibly flavorful chicken Bánh Mì sandwich is 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 attempting to recreate my favorite dishes in my own kitchen. This recipe is not authentic so check out this recipe from Hungry Huy, or this one from Cooking with Lane for truly authentic Bánh Mì

Banh mi sandwich on crusty bread, loaded with chicken, veggies and sauce.

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.

About the meat:

Banh mi sandwiches can be served with a wide variety of meats.  I used chicken in this recipe but you could head to your local Asian market for slices of Pink Ham or pork loaf. You could also substitute slices of cold cut meats from your local grocery store (roast beef, roast chicken, etc) although they’re not traditional choices. 

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!
  • The 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 an international foods market or on Amazon.
  • Ppickled 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.

Steps one and two of making banh mi sandwiches (pickled veggies in a bowl, sauce stirred together in another bowl).

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.

Cooked, seasoned chicken for banh mi sandwiches on a plate.

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!

Banh mi sandwich being assembled on a roll with chicken, pickled veggies and sauce.

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Recipe

Banh mi sandwich on crusty bread, loaded with chicken, veggies and sauce.
Prep 45 mins
Cook 6 mins
Total 56 mins
Save Recipe

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

Calories: 336kcalCarbohydrates: 34gProtein: 29gFat: 9gSaturated Fat: 2gCholesterol: 75mgSodium: 727mgPotassium: 689mgFiber: 3gSugar: 7gVitamin A: 5427IUVitamin C: 10mgCalcium: 71mgIron: 2mg

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I originally shared this recipe June 2015. Updated July 2020 with process photos and improved instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    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!👍🙏🏼

  2. 5 stars
    I made these for a picnic on the beach and they were perfect! So much flavor and I love the quick pickling of the veggies. Very easy to follow recipe.

  3. 5 stars
    just made these last night and wish i could have eaten it all myself! 😉
    have tried many of your recipes and so far all have been great!

  4. 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!

  5. 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

  6. 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)! *-*

  7. 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!