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Banh Mi

Rated as 4.62 out of 5 Stars
11

"A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those."
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Ingredients

50 m servings 657
Original recipe yields 2 servings (1 sandwich)

Directions

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  1. Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  2. Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
  3. While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  4. Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  5. Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  6. To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 657 calories; 25.2 85.2 24 43 990 Full nutrition

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Reviews

Read all reviews 52
  1. 72 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used this recipe as my inspiration & only made the marinade, adding 1/4 tsp. kosher salt. I'd had pork to use from a slow smoked butt roast which was moist & wonderfully seasoned so I think an...

Most helpful critical review

This recipe is a nice base for Banh Mi and those who are not familiar with Vietnamese subs/food. Adding additional ingredients could make this a much better a more solid Banh Mi. One key ingredi...

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This recipe is a nice base for Banh Mi and those who are not familiar with Vietnamese subs/food. Adding additional ingredients could make this a much better a more solid Banh Mi. One key ingredi...

I used this recipe as my inspiration & only made the marinade, adding 1/4 tsp. kosher salt. I'd had pork to use from a slow smoked butt roast which was moist & wonderfully seasoned so I think an...

We LOVE Banh Mi at our house, and I've been experimenting as well. I like the marinade for the veggies in this recipe, although I think the mayo needs to be infused with something to make it mo...

I've never had a Banh Mi before, but decided to look it up and try it because I watched The Great Food Truck Race with Nom Nom and it peaked my interest. So, I can't attest to whether or not it...

Delicious and easy! Next time I make it, though, I'll definitely include some chili garlic sauce (e.g. siracha) mixed in with the mayo to give it a bite.

I loved this!!! The marinade for the veggies is OUTSTANDING, even though it's so simple. I marinated the chicken in soy sauce and chili paste for a bit before cooking, and made a cilantro mayo i...

So flavourful! I really enjoyed the pickled vegetables, and I didn't find it time consuming to do at all. I used my julienning peeler from Pampered Chef and was done in a snap! I added siracha c...

I am Vietnamese, and I just would like to say that 'Banh Mi' is literally translated as 'sandwich.' So, when you say 'Banh Mi Sandwich,' you're saying 'Sandwich Sandwich.' I do admire your own r...

My new favorite sandwich. Hands down. Thank you so much for sharing this recipe!