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Vietnamese Chicken Banh Mi Sandwich

Vietnamese chicken banh mi sandwiches pair skillet-cooked, marinated chicken with crisp baguettes and tangy pickled vegetables. Fresh cucumber, cilantro, jalapeño, and mayonnaise add bright, creamy, and spicy layers to every bite.
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Prep Time 15 minutes
Cook Time 21 minutes
chilling, marinating, and resting 55 minutes
Total Time 1 hour 31 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Vietnamese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the pickled vegetables
  • 1 cup carrot julienned
  • 1 cup daikon julienned
  • 0.5 cup rice vinegar
  • 0.5 cup warm water
  • 2 tbsp granulated sugar
  • 0.5 tsp kosher salt
For the chicken
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar packed
  • 1 tbsp fresh lime juice
  • 1 tbsp lemongrass finely minced
  • 2 cloves garlic minced
  • 1 tbsp neutral oil
  • 1 lb chicken thighs boneless, skinless
For the sandwiches
  • 4 Vietnamese-style baguettes 6-inch
  • 0.25 cup mayonnaise
  • 0.5 English cucumber thinly sliced
  • 0.5 cup fresh cilantro leaves
  • 1 jalapeño thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

  1. Combine the julienned carrot, julienned daikon, rice vinegar, warm water, granulated sugar, and kosher salt in a bowl.
  2. Toss until the sugar dissolves, cover, and refrigerate for at least 30 minutes.
  3. Whisk the fish sauce, soy sauce, packed brown sugar, fresh lime juice, finely minced lemongrass, minced garlic, and neutral oil in a bowl.
  4. Add the boneless, skinless chicken thighs and turn to coat; marinate in the refrigerator for 20 minutes.
  5. Heat a 12-inch skillet over medium heat and add the chicken.
  6. Cook for 5 to 7 minutes per side until browned and the thickest part reaches 165°F.
  7. Discard the marinade, then rest the chicken for 5 minutes before slicing thinly.
  8. Heat the oven to 400°F and place the Vietnamese-style baguettes directly on the oven rack.
  9. Warm for 5 to 7 minutes until crisp outside, then split each baguette lengthwise without cutting all the way through.
  10. Drain the pickled vegetables.
  11. Spread mayonnaise inside the baguettes.
  12. Fill the baguettes with the sliced chicken, pickled vegetables, thinly sliced cucumber, fresh cilantro leaves, and thinly sliced jalapeño.

Notes

For the best texture, assemble just before serving and refrigerate leftover chicken and pickled vegetables separately for up to 3 days. Freezing assembled sandwiches is not recommended. For a gluten-free version, use gluten-free baguettes and tamari in place of soy sauce.