Bánh Mì
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
6 mins
-
Total Time
56 mins
-
Servings
4
-
Calories
271 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Bánh Mì
Description
The Bánh Mì recipe starts with quick pickled vegetables including carrots, cucumbers, and optional jalapeño slices soaked in a boiling mixture of rice vinegar, water, and salt. This imparts a bright, tangy crunch to the sandwich. The chicken breast is seasoned with garlic powder, smoked paprika, cayenne, salt, and pepper, then pan-cooked to a moist, tender finish.
The sauce combines mayonnaise with hoisin sauce and sriracha, creating a creamy, slightly sweet, and spicy spread. After toasting the baguette or crusty roll halves, the sriracha mayo is spread inside before layering the sliced chicken and drained pickled vegetables. Fresh cilantro adds a herbal note to the assembly.
This sandwich balances fresh pickled acidity with the smoky-spicy chicken and creamy sauce, delivering layered flavors and varied textures. It can be enjoyed as a satisfying lunch or casual meal. The recipe notes suggest substitutions with ham or pork loaf and maggi seasoning for a more authentic flavor if desired.
Ingredients
Pickled Veggies:
- 1/2 cup water
- 2 Tablespoons rice vinegar
- salt dash
- 2 carrot peeled and cut into matchsticks, or shredded
- 1 English cucumber , very thinly sliced
- 1 jalapeno pepper sliced thinly (optional, fresh
Chicken:*
- 2 chicken breast boneless skinless
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Sauce:*
- 1/4 cup mayonnaise
- 3 Tablespoons hoisin sauce
- 1 teaspoon sriracha hot sauce , more or less, to taste
Sandwich:
- 4 small baguette or crusty rolls, sliced lengthwise, French
- 1/2 bunch cilantro fresh
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: 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 sriracha mayo on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce (or maggi 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!
Notes
- For a more traditional flavor, substitute cooked chicken with pink ham or pork loaf from an Asian market.
- Add a drizzle of maggi seasoning for extra umami, a common addition in authentic Bánh Mì sandwiches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 39mg | 13% |
| Sodium | 674mg | 28% |
| Potassium | 508mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 5422IU | 108% |
| Vitamin C | 10mg | 11% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
