Banh Mi

4.7
(88)

This banh mi (Vietnamese sandwich) is 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 make sure there are plenty of those.

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Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
2
Yield:
1 12-inch sandwich

Ingredients

  • ½ cup rice vinegar

  • ¼ cup white sugar

  • ¼ cup water

  • ¼ cup matchstick-cut carrots

  • ¼ cup peeled and matchstick-cut daikon radish

  • ¼ cup thinly sliced white onion

  • 1 skinless, boneless chicken breast half

  • 1 pinch garlic salt, or to taste

  • ground black pepper to taste

  • 1 (12 inch) French baguette

  • 4 tablespoons mayonnaise

  • ¼ cup thinly sliced cucumber

  • 1 tablespoon fresh cilantro leaves

  • 1 small jalapeno pepper, cut into 1/16-inch-thick matchsticks

  • 1 wedge lime

Directions

  1. Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.

  2. Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.

  3. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.

  4. Sprinkle chicken breast with garlic salt and pepper.

  5. Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.

  6. Place chicken on a cutting board. Cut into bite-sized pieces.

  7. Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.

  8. Lightly toast baguette under the broiler, 2 to 3 minutes.

  9. Drain off excess vinegar mixture after vegetables have marinated.

  10. To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeno. Squeeze lime wedge over fillings and cover with top half of baguette.

  11. Cut into two 6-inch sandwiches to serve.

Nutrition Facts (per serving)

657 Calories
25g Fat
85g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 657
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 21%
Cholesterol 43mg 14%
Sodium 990mg 43%
Total Carbohydrate 85g 31%
Dietary Fiber 4g 13%
Total Sugars 30g
Protein 24g
Vitamin C 10mg 51%
Calcium 71mg 5%
Iron 4mg 24%
Potassium 387mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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