Chicken banh mi (Vietnamese sandwich)
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
15 mins
-
Pickling
2 hrs
-
Servings
4
-
Calories
624 kcal
-
Course
Lunch
-
Cuisine
Vietnamese
Chicken banh mi (Vietnamese sandwich)
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Recipe video above. This is the chicken version of Vietnamese Banh Mi that's so popular in Australia! All the familiar flavours of Banh Mi - pate, mayo, fresh herbs and pickled vegetables - but with shredded chicken instead of mystery pink cold cuts. :)Don't skip the pickled vegetables. They totally make it.For lemongrass grilled chicken, use the chicken in this recipe in place of the shredded chicken, and skip the Maggi seasoning.
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Ingredients
Pickled vegetables:
- 2 medium carrots , peeled cut into 2-3mm / 1/10" batons (Note 1)
- 1/2 large white radish (daikon), peeled, cut the same as carrots (Note 1)
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking / kosher salt
- 3/4 cup rice wine vinegar (sub apple cider vinegar)
Banh Mi:
- 4 crusty white rolls ~ 20cm/8" (Note 2)
- 2 - 3 tbsp salted butter
- 120g/ 4 oz chicken pate (or other pate of choice)
- 4 tbsp whole egg mayonnaise or Kewpie
- 4 cups (400g/ 14oz) shredded chicken (1 small store bought or homemade brined roast chicken, or poached breast)
- 2 - 3 green onion stems , cut to bread roll length (3 pieces per Banh Mi)
- 1 cucumber , thinly sliced lengthwise (2 slices per Banh Mi)
- 1 1/2 cups (lightly packed) coriander/cilantro sprigs
- 1/4 tsp Maggi seasoning per Banh Mi (Note 3)
- 2 - 3 birds eye or Thai red chilli , finely sliced
Instructions
Pickled vegetables:
- Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
- 2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Banh Mi:
- Split the bread roll in half but don't cut all the way through.
- Butter - Spread the lid with butter.
- Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.
- Chicken & Maggi - Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).
- Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!
Notes
- Carrot and daikon - it's hard to quantity the amounts but basically you want the same quantity of each, and enough so it is just covered by the pickling liquid. Can't find white radish? Double up on carrot!
- Rolls not crusty? Pop them in the oven to crisp up. It's not Banh Mi if the rolls aren't crusty!
- Maggi seasoning - Like soy sauce but with more flavour. No MSG! It's the classic Banh Mi sauce, though some vendors create their own special sauces. Find it in the Asian aisle or sauce aisle of large grocery stores.
- Substitute with a 50/50 combo of soy sauce + Worcestershire sauce.
- STORAGE: Best assembled and eaten fresh. If you want to take it for lunch, assemble but leave out the Maggi Seasoning and add that just before eating.
Nutrition Information
Show Details
Calories
624cal
(31%)
Carbohydrates
46g
(15%)
Protein
38g
(76%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
142mg
(47%)
Sodium
1474mg
(61%)
Potassium
905mg
(26%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
11640IU
(233%)
Vitamin C
17mg
(19%)
Calcium
155mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624cal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 38g | 76% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 142mg | 47% |
| Sodium | 1474mg | 61% |
| Potassium | 905mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 11640IU | 233% |
| Vitamin C | 17mg | 19% |
| Calcium | 155mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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