Chicken banh mi are Vietnamese sandwiches, my version combines perfectly cooked seasoned thighs with pickles, pate and sriracha mayonnaise.
Most of the time associated with this recipe is tied up with making the pickles and marinating the chicken. But cooking takes less than 10 minutes and the marinade and pickles can be done well in advance.
Vietnamese Chicken Sandwich
There is a true majesty in the simplicity of a sandwich, grub stuffed into a bun or between two slices of bread is the greatest finger food as far as I am concerned.
Given their popularity around the world, I am not alone!
My site has a liberal sprinkling of sarnies from all over the place. Everything from Japanese-influenced yakisoba pan (a noodle sandwich) to an Indian-influenced bhaji butty and the very British fish finger sandwich and Argentinian choripan set the sandwich bar really high!
My latest offering is a Vietnamese chicken banh mi sub.
It may seem odd to think of stuff on a French stick being Vietnamese in origin, but it dates back to French rule and it is insanely popular and a top-tier sandwich.
My version adds moisture with chicken liver pate and a simple sriracha mayonnaise. Don’t scoff at the idea of the pate, it is both very common and also incredibly delicious.
The chicken is marinated in lime juice, fish sauce, garlic and ginger before being quickly griddled, it is joined by some obligatory pickles.
Finally, a liberal sprinkling of Maggi seasoning, chilli, spring onion and fresh coriander.
Maggi seasoning is an often overlooked ingredient in Banh Mi, it is readily available in UK supermarkets and it is relatively cheap and you can put it in everything from soups and stews to cheese on toast!
If you like Vietnamese flavours be sure to check out my caramel chicken and Vietnamese chicken curry recipes.
Frequently Asked Questions
Is it better to quick pickle the radish and carrot or slow pickle?
Slow pickling gives the best results in terms of both flavour and texture.
However, you really do need to set aside at least 2 hours to let the pickling mixture do its magic. If you have planned then that is really easy, but if you want a quick meal, quick pickling by heating the mixture first works very well!
How long in advance can I prepare the vegetables?
If you seal them in an air-tight container the vegetables should be fine in the fridge for up to a week.
You must ensure that they are covered completely in the pickling liquid and that may involve scaling up that section of the recipe.
How long can I leave the chicken marinating for?
I would not leave the chicken for longer than 8 hours because the lime juice will begin to break down the chicken. I think that 2-3 hours is the sweet spot.
Do I have to use the pate?
No, but please do give it a try, it adds a wonderful meaty vibe to the sandwich!
Can I use daikon or white radish?
Yes! Traditionally daikon radish is used on banh mi sandwiches, it is commonly available, however, they are large and often lead to waste.
I love the splash of colour and the peppery flavour that common garden salad radish brings to this recipe.
Can I use low-fat mayonnaise?
Yes, if low-fat mayonnaise is important to you, go ahead and use it!
If you are feeling up for a bit of effort, and you have plans to use it up, homemade mayonnaise is awesome in this recipe.
Serving Suggestions
This chicken banh mi is a pretty sizeable sandwich and sides really are not needed.
However, that doesn’t mean that I always serve them on their own!
If I am feeling particularly hungry then a side of my air fryer chips or some French fries cooked in an air fryer are my usual go-to choice.
Sweet potato fries also make a nice side with this recipe, the sweetness is a lovely contrast to the pickles!
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Griddle pan or frying pan.
- Kitchen tongs.
- 15cm or 6″ saucepan if you are quick pickling the vegetables.
- Chopping board.
- Kitchen knife & bread knife.
- Grater/Citrus zester.
- Mixing bowls.
- Whisk.
- A combination of weighing scales, measuring cups and spoons.
Vietnamese Chicken Banh Mi Sandwich Recipe
My take on a Vietnamese chicken banh mi rocks quickly seared chicken thighs, quick pickled carrot and radishes, pate and a sriracha mayonnaise to create a properly fully-loaded sandwich.
Ingredients
For the Chicken:
- 2 (250g Total) Boneless Skinless Chicken Thighs
- 3 Cloves Garlic
- 15g (Half Thumb Sized Piece) Ginger
- 1 Lime
- 1 Tsp Sugar
- 1 Tbsp Fish Sauce
- ⅛ Tsp MSG
For the Pickled Carrot and Radish
- 1 (75g) Small-Medium Carrot
- 7-8 (75g) Radishes
- 2½ Tbsp Sugar
- 1 Tsp Salt
- 75ml (⅓ Cup) Rice Wine Vinegar
- 125ml (½ Cup) Water
For the Sriracha Mayonnaise
- 3 Tbsp Mayonnaise
- 1-2 Tsp Sriracha Sauce
For the Sandwich:
- French Stick or Baguette (Around 200-250g or 7-8oz in Total)
- Chicken Liver Pate (Around 50-60g or 2oz)
- 1 Red Chilli Pepper
- 3 Spring Onions
- Fresh Coriander
- Cucumber (Around 50-60g or 2oz)
- Maggi Seasoning (Optional)
Instructions
- Peel the garlic cloves, mash them into a paste with the side of a knife, and add them to a bowl.
- Peel the ginger and grate it into the bowl.
- Zest the lime into a bowl, then cut it in half and squeeze the juice from one of the halves into the bowl.
- Add the sugar, fish sauce and MSG to the bowl, whisk to combine, then add the chicken thighs and toss to coat thoroughly. Allow the chicken to marinate for at least 30 minutes and up to 8 hours.
- Cut the carrot for the pickles into batons around 3-4mm (⅛") in profile, a mandolin really helps with this. Add the carrots to a large bowl.
- Cut the radishes into 3-4mm (⅛") slices and add them to the carrots.
- Place the sugar, salt, vinegar and water into a small 15cm or 6" pan and heat until the sugar and salt have dissolved, pour this pickling liquid over the radish and allow it to sit for 30 minutes. If you have more time you can add the pickling liquid without heating it, but this will take at least 2 hours and is best done overnight.
- Mix the sriracha and mayonnaise together and set it aside.
- Just before you are ready to cook slice the spring onions and red chillies into thin rounds.
- Cut the cucumber into thin strips, again a mandolin helps with this.
- Heat a griddle pan or frying pan over a high heat and when it is hot brush it with a little oil, scrape any excess marinade from the chicken thighs, then cook them for 3-4 minutes on each side or until cooked through.
- Slice your French stick or baguette to fill it, I don't like to cut it all the way through because it stops the filling from falling out when you eat your sandwich.
- Build your sandwich, I start with spreading pate on the bottom layer of the sandwich and then the sriracha mayo on the top layer. Then add a couple of strips of cucumber on top of the pate, then a good handful of the drained pickle, followed by sliced chicken, then a sprinkling of the Maggi seasoning. Finally add the last of the pickles, the spring onion, chilli and coriander, then get stuck in.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 706Total Fat: 18gSaturated Fat: 4gUnsaturated Fat: 14gCholesterol: 209mgSodium: 2201mgCarbohydrates: 87gFiber: 6gSugar: 16gProtein: 48g