Chicken Bánh Mì (Vietnamese Sandwich)
Few sandwiches are as iconic as the bánh mì. This Vietnamese favourite is the perfect mix of flavours and textures — crisp baguette, savoury meat, crunchy pickled vegetables, fresh herbs, and a touch of heat from chilli. My version uses chicken for a lighter twist on the classic pork filling, but still keeps all the essential elements that make this sandwich unforgettable.
Serves
4
Prep time
30 minutes (plus pickling time)
Cooking time
20 minutes
Ingredients
For the Pickled Carrot & Daikon:
- 1 medium daikon (white radish), peeled and cut into thin matchsticks
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 ½ cups boiling water
- ⅔ cup white or rice vinegar
- ¼ cup (50 g) white sugar
- 1 tbsp salt
For the Chicken:
- 600 g chicken thigh fillets
- 2 tbsp hoisin sauce
- ½ tsp Chinese five spice
- 2 garlic cloves, minced
- 1 tsp sesame oil
- Juice of ½ lime (about 1 tbsp)
For the Sandwich:
- 4 Vietnamese-style baguettes
- 4 tbsp chicken liver pâté (optional)
- 4 tbsp mayonnaise
- ½ Lebanese cucumber, cut into batons (about 10 cm long)
- 1 spring onion, thinly sliced on a long diagonal angle
- 1 cup fresh coriander sprigs (loosely packed)
- 1 bird’s eye chilli, thinly sliced (adjust to taste)
Directions
For the Pickled Carrot & Daikon:
- Place the carrot and daikon in a large bowl and sprinkle with the salt. Toss well and leave for about 10 minutes (the salt helps draw out excess moisture so the veg stays crunchy and absorbs the brine properly). Rinse under cold water and drain well.
- In a heatproof jug or bowl, combine the boiling water and sugar. Stir until the sugar dissolves completely, then stir in the vinegar to make the brine.
- Pack the vegetables into a clean glass jar or airtight container. Pour the brine over the top, pressing the vegetables down so they’re completely submerged.
- Seal or cover, then refrigerate for at least 1 hour, or ideally overnight, before using.
For the Chicken:
- In a bowl, combine hoisin sauce, Chinese five spice, garlic, sesame oil, and lime juice.
- Add the chicken thighs and coat evenly.
- Cover and refrigerate for 30 minutes (or up to 4 hours for deeper flavour).
- Heat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5–6 minutes per side, or until golden and cooked through.
- Transfer to a plate and rest for 5 minutes, then slice thinly across the grain.
For the sandwich:
- Slice each baguette lengthways, leaving one side attached to create a hinge.
- Lightly toast until the outside is crisp and warm.
- Spread chicken liver pâté (if using) on one side of the baguette and mayonnaise on the other.
- Layer in the sliced chicken, then top with pickled carrot and daikon, cucumber, spring onion, coriander and chilli. Press gently to close the sandwich.
- Serve immediately while the bread is crisp and the fillings fresh.
Ingredients
For the Pickled Carrot & Daikon:
- 1 medium daikon (white radish), peeled and cut into thin matchsticks
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 ½ cups boiling water
- ⅔ cup white or rice vinegar
- ¼ cup (50 g) white sugar
- 1 tbsp salt
For the Chicken:
- 600 g chicken thigh fillets
- 2 tbsp hoisin sauce
- ½ tsp Chinese five spice
- 2 garlic cloves, minced
- 1 tsp sesame oil
- Juice of ½ lime (about 1 tbsp)
For the Sandwich:
- 4 Vietnamese-style baguettes
- 4 tbsp chicken liver pâté (optional)
- 4 tbsp mayonnaise
- ½ Lebanese cucumber, cut into batons (about 10 cm long)
- 1 spring onion, thinly sliced on a long diagonal angle
- 1 cup fresh coriander sprigs (loosely packed)
- 1 bird’s eye chilli, thinly sliced (adjust to taste)
Directions
For the Pickled Carrot & Daikon:
- Place the carrot and daikon in a large bowl and sprinkle with the salt. Toss well and leave for about 10 minutes (the salt helps draw out excess moisture so the veg stays crunchy and absorbs the brine properly). Rinse under cold water and drain well.
- In a heatproof jug or bowl, combine the boiling water and sugar. Stir until the sugar dissolves completely, then stir in the vinegar to make the brine.
- Pack the vegetables into a clean glass jar or airtight container. Pour the brine over the top, pressing the vegetables down so they’re completely submerged.
- Seal or cover, then refrigerate for at least 1 hour, or ideally overnight, before using.
For the Chicken:
- In a bowl, combine hoisin sauce, Chinese five spice, garlic, sesame oil, and lime juice.
- Add the chicken thighs and coat evenly.
- Cover and refrigerate for 30 minutes (or up to 4 hours for deeper flavour).
- Heat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5–6 minutes per side, or until golden and cooked through.
- Transfer to a plate and rest for 5 minutes, then slice thinly across the grain.
For the sandwich:
- Slice each baguette lengthways, leaving one side attached to create a hinge.
- Lightly toast until the outside is crisp and warm.
- Spread chicken liver pâté (if using) on one side of the baguette and mayonnaise on the other.
- Layer in the sliced chicken, then top with pickled carrot and daikon, cucumber, spring onion, coriander and chilli. Press gently to close the sandwich.
- Serve immediately while the bread is crisp and the fillings fresh.
Helpful Tips
Storage
- Pickled veg: Will keep in the fridge for up to 2 weeks if stored in a sealed glass jar and kept submerged in the liquid.
- Cooked chicken: Store in the fridge for 2–3 days.
- Assembled bánh mì: Best eaten fresh so the bread stays crisp.
Substitutions
- Protein: Swap chicken for pork loin, beef, or even tofu.
- Bread: If you can’t find a Vietnamese baguette, use the lightest baguette you can find (avoid dense French bread).
- Pickles: Radish or turnip can stand in for daikon if needed.
Serving Suggestions
Watch How to Make It
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