Description
How to make Vietnamese Chicken Banh Mi with tender marinated chicken, crispy pickled vegetables, and fresh herbs that brings authentic street food home.
Ingredients
Scale
Marinated Chicken
- 1 lb boneless skinless chicken thighs, sliced thin
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp five-spice powder
Quick Pickled Vegetables
- 1 large carrot, julienned
- 1 daikon radish, julienned
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Assembly
- 4 Vietnamese baguettes or French bread rolls
- 1/4 cup mayonnaise
- 2 tbsp butter, softened
- 1 cucumber, sliced thin
- 1/2 cup fresh cilantro
- 2 jalapeños, sliced thin
Instructions
- Marinate Chicken: Combine chicken with soy sauce, fish sauce, brown sugar, garlic, and five-spice in a bowl. Mix well and let marinate for 15 minutes while you prep vegetables.
- Quick Pickle: Toss julienned carrot and daikon with rice vinegar, sugar, and salt in a bowl. Let sit for 20 minutes until vegetables soften and become tangy.
- Cook Chicken: Heat a large skillet over medium-high heat. Cook marinated chicken for 6-8 minutes until golden brown and cooked through, stirring occasionally for even browning.
- Toast Bread: Split baguettes lengthwise and spread butter on cut sides. Toast in a dry skillet or under broiler until golden and crispy, about 2-3 minutes.
- Prep Assembly: Drain pickled vegetables well and slice cucumber thin. Wash and dry cilantro, removing any thick stems. Slice jalapeños and set everything within easy reach.
- Build Sandwiches: Spread mayonnaise on both sides of toasted bread. Layer chicken, pickled vegetables, cucumber, cilantro, and jalapeños. Press gently and slice diagonally to serve immediately.
Notes
- Don’t overcook chicken or it will become dry and tough.
- Pickled vegetables can be made up to 3 days ahead and stored refrigerated.
- Toast bread just before serving to maintain crispy texture.
- Slice chicken against the grain for maximum tenderness.
- Drain pickled vegetables well before assembly to prevent soggy bread.
- Use Vietnamese baguettes if available for most authentic texture.
Allergy Information: Gluten, Eggs
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g