Banh Mi Sandwich Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
459 kcal
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Course
Main Course
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Cuisine
Vietnamese
Banh Mi Sandwich Recipe
Description
This Banh Mi Sandwich centers on chicken breasts marinated in a blend of fish sauce, fresh lime juice, granulated sugar, minced garlic, chopped jalapeño, and salt. The marinade tenderizes the chicken and infuses it with savory, citrusy, and mildly spicy notes. After marination, the chicken is grilled until cooked through, then rested before slicing thinly for easier layering.
Pickled carrots and daikon radish add acidity and crispness; they are prepared by dissolving sugar in hot water, then adding rice vinegar, salt, crushed red pepper, and the sliced vegetables before refrigerating. Sub rolls are sliced and grilled just long enough to toast the interiors lightly, providing a soft yet slightly crisp bread base.
The sandwich assembly involves spreading mayonnaise on the rolls, then layering sliced cucumbers, grilled chicken, pickled vegetables, cilantro or mint leaves, and optional jalapeño slices for extra heat. The combination balances savory, sweet, tart, crisp, and spicy elements, creating a complex and satisfying sandwich with Vietnamese influences.
The recipe suggests pork loin as an alternate protein for variation.
Ingredients
For the Chicken:
- 1/2 cup fish sauce
- 1/2 cup lime juice fresh
- 1/4 cup granulated sugar
- 3-4 cloves garlic minced
- 1 jalapeño chopped
- 1 1/2 teaspoons salt
- 1 1/4 pound chicken breast 3-4 breasts, boneless skinless
For the Pickled Veggies:
- 1/2 cup water hot, tap
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 carrot sliced thin on the bias
- 2 daikon radish sliced thin on the bias
For the Sandwiches:
- 6 sub rolls soft
- 1/3 cup mayonnaise
- 1/2 cucumber sliced thin
- 1 cup cilantro or mint, leaves
- 1 jalapeño peppers for extra heat (optional, sliced
Instructions
- For the chicken: In a baking dish, mix the fish sauce, lime juice sugar, garlic, jalapeno and salt. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover the chicken with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minute—until toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls. Serve immediately!
Notes
- This recipe can also be prepared using pork loin as an alternative protein to chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 459kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 2794mg | 116% |
| Potassium | 547mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 3710IU | 74% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 37mg | 4% |
| Iron | 11.3mg | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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