Grilled Chicken Banh Mi
User Reviews
5
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Servings
4 banh mis
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Calories
1047 kcal
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Course
Lunch
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Cuisine
Vietnamese
Grilled Chicken Banh Mi
Description
This Grilled Chicken Banh Mi recipe builds on classic Vietnamese sandwich elements by combining flavored grilled chicken slices with freshly pickled daikon and carrots. The pickles are made by rubbing sliced vegetables with sugar and salt before soaking in a vinegar mixture, providing a bright and tangy contrast to the savory meats. The baguettes are sliced and filled with a sweet sriracha mayonnaise for a creamy, spicy spread, thin cucumber slices for crispness, and freshly chopped cilantro for herbaceous notes.
The grilled chicken is seasoned in Asian-inspired marinade style and cooked before slicing, delivering a juicy and flavor-packed protein. Assembling the baguettes with the multiple textures and flavors—from creamy mayo, tangy pickles, fresh herbs, and savory chicken—creates a balanced sandwich enjoyed as lunch or a flavorful snack.
Storage notes include the pickled vegetables lasting up to several weeks refrigerated; the chicken can be grilled a couple of days ahead; and the baguettes are best fresh but can be frozen or stored in a bread bag. Variations allow making a vegetarian version using grilled tofu or substituting pork for chicken, and swapping the mayo for a preferred spicy sauce.
Ingredients
Banh Mi
- 4 baguettes Vietnamese style
- 1 1 /2 lbs chicken sliced, Asian grilled style
- 1 large English cucumber sliced thinly
- mayonnaise sweet sriracha flavor
- carrot pickled
- daikon radish pickled
- cilantro fresh
Pickled Daikon and Carrots
- 2 cups carrot peeled and cut into sticks
- 2 cups daikon radish peeled and cut into sticks
- 1 tablespoon granulated sugar white
- 2 teaspoons salt granulated
- 1/2 cup white vinegar
- 1 1/2 cups water
- 1 tablespoon seasoned rice vinegar
Instructions
Make Pickled Daikon and Carrots
- Slice carrots and daikon into thin sticks about 3-4 inches and add to a medium sized bowl.
- Sprinkle with sugar and salt and use your hands to coat and gently rub it into the vegetables.
- In a 2 cup pour spout measuring cup or another small bowl, mix the vinegars.
- Add carrots and daikon to 12 oz mason jars, packing them in. Add the vinegars to each jar and seal. Store in fridge for at least 1 hr and up to 3 weeks.
Assemble
- Slice each baguette lengthwise, but not all the way through.
- Open baguette and spread sweet sriracha mayonnaise to each side of the bread.
- Add a layer of the cucumber to each side of the baguette, then add a layer of the sliced grilled chicken, daikon and carrots, and finish with fresh cilantro.
- Slice baguette in half (if desired) and enjoy!
Notes
- Pickled daikon and carrots will keep up to 4 weeks refrigerated for convenient sandwich assembly.
- Grill the chicken up to 2 days before serving to save preparation time on sandwich day.
- Vietnamese-style baguettes are best eaten the same day but can be stored on the counter for 2-3 days or frozen up to 2 months.
- Substitute chicken with grilled tofu for a vegetarian option or use boneless pork for variation.
- Use your preferred spicy mayonnaise in place of sweet sriracha mayo to adjust heat and flavor preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4banh mis
Amount Per Serving
Calories 1047 kcal
% Daily Value*
| Calories | 1047kcal | 52% |
| Carbohydrates | 110g | 37% |
| Protein | 64g | 128% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 2322mg | 97% |
| Potassium | 1081mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 10946IU | 219% |
| Vitamin C | 21mg | 23% |
| Calcium | 131mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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