Dinner

Chicken Banh Mi (Vietnamese Sandwich) Recipe

Name: Chicken Banh Mi (Vietnamese Sandwich) Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Vietnamese
Ingredients: 2 medium carrots, peeled and cut into 2-3mm (1/10″) batons; 1/2 large white radish (daikon), peeled and cut into 2-3mm batons; 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp kosher salt (or cooking salt); 3/4 cup rice wine vinegar (substitute: apple cider vinegar); 4 crusty white rolls (~20cm/8″ each); 2-3 tbsp salted butter; 120g/4 oz chicken pate (or other pate of choice); 4 tbsp whole egg mayonnaise or Kewpie mayonnaise; 4 cups (400g/14oz) shredded cooked chicken; 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; 2-3 birds eye or Thai red chilies, finely sliced

ByEthan Lark April 1, 2026April 1, 2026

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Introduction

Chicken Banh Mi is a delightful Vietnamese sandwich combining tender shredded chicken, tangy pickled vegetables, and fresh herbs in a crusty roll. This recipe offers a perfect balance of flavors and textures that make for a satisfying and vibrant meal.

A close-up view of a sandwich held by a woman's hand with a soft light brown bread roll cut open. Inside the sandwich, there are several layers starting with shredded white chicken meat at the bottom, followed by thin white and orange vegetable sticks, then bright green fresh herbs including cilantro and long green onion slices, and small red chili slices scattered on top. The sandwich is placed on a black tray with some loose green herbs around it, all set on a white marbled surface. The overall look is fresh and colorful with a rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium carrots, peeled and cut into 2-3mm (1/10″) batons
1/2 large white radish (daikon), peeled and cut into 2-3mm batons
1 1/2 cups boiling water
1/2 cup white sugar
4 tsp kosher salt
3/4 cup rice wine vinegar (or apple cider vinegar)
4 crusty white rolls (~20cm/8″)
2 – 3 tbsp salted butter
120g (4 oz) chicken pâté (or other pâté of choice)
4 tbsp whole egg mayonnaise or Kewpie mayonnaise
4 cups (400g/14 oz) shredded chicken
2 – 3 green onion stems, cut to bread roll length (3 pieces per sandwich)
1 cucumber, thinly sliced lengthwise (2 slices per sandwich)
1 1/2 cups lightly packed coriander (cilantro) sprigs
1/4 tsp Maggi seasoning per sandwich
2 – 3 bird’s eye or Thai red chilies, finely sliced

Instructions

Step 1: Prepare the pickled vegetables by dissolving the salt and sugar in the boiling water in a large bowl. Stir in the rice wine vinegar, then add the carrot and daikon batons. Ensure they are just covered with the liquid.
Step 2: Let the vegetables pickle for 2 hours until slightly soft but still crisp. Drain well before using.
Step 3: Slice the crusty rolls lengthwise, but do not cut all the way through to keep the sandwich intact.
Step 4: Spread the inside of the top half of each roll with salted butter.
Step 5: On the bottom half, spread a generous layer of chicken pâté followed by 1 1/2 tablespoons of mayonnaise.
Step 6: Pile on the shredded chicken and drizzle with 1/4 teaspoon of Maggi seasoning per sandwich.
Step 7: Add the drained pickled vegetables, two slices of cucumber, three slices of green onion, and a handful of coriander sprigs.
Step 8: Sprinkle finely sliced chilies over the filling according to your heat preference. Close the sandwich and enjoy immediately.

Tips & Variations

Use apple cider vinegar if rice wine vinegar is not available; it gives a similar tang.
For added crunch, lightly toast the rolls before assembling.
Swap shredded chicken for grilled pork or tofu for a different protein option.
Adjust the number of chilies to suit your spice tolerance.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. To keep the sandwich from becoming soggy, assemble just before eating. Reheat shredded chicken gently in the microwave or a skillet. Avoid reheating the bread once assembled.

How to Serve

A close-up of a sandwich held by a woman's hand shows a long sandwich bun split open, light golden brown and slightly crusty. Inside, the first layer is shredded white chicken meat with a moist texture, topped with thin orange carrot sticks and white pickled radish sticks arranged in the middle. Bright green cilantro leaves and long green scallions rest on top, along with small slices of red chili for a pop of color. The sandwich is placed on a dark rectangular plate with extra cilantro leaves scattered around, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pickled vegetables ahead of time?

Yes, the pickled carrots and daikon can be prepared a day in advance and kept refrigerated. This can even improve their flavor as the pickling process continues.