Description
A vibrant and flavorful Vietnamese Chicken Banh Mi sandwich featuring tender shredded chicken, tangy pickled carrots and daikon, fresh cucumber and herbs, enriched with creamy chicken pate and mayonnaise, all served in crusty white rolls. This recipe balances savory, sweet, sour, and spicy elements to create the perfect handheld meal.
Ingredients
Scale
Pickled Vegetables
- 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)
Sandwich Components
- 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
Instructions
- Prepare Pickled Vegetables: In a large bowl, dissolve the salt and sugar in boiling water. Stir in rice wine vinegar. Add the peeled and cut carrots and daikon so they are just covered by the liquid. Leave to pickle for 2 hours until the vegetables are slightly floppy. Drain well before using.
- Prepare the Banh Mi Roll: Split each crusty roll in half lengthwise, ensuring not to cut all the way through to create a hinge.
- Butter the Bread: Spread the inside of the top half of the bread with salted butter evenly to add richness.
- Spread Pate and Mayonnaise: On the base of the bread, spread a generous 1 to 2 tablespoons of chicken pate, followed by 1 1/2 tablespoons of whole egg or Kewpie mayonnaise.
- Add Chicken and Seasoning: Pile shredded chicken onto the base, then drizzle with 1/4 teaspoon of Maggi seasoning per sandwich to enhance the savory flavor.
- Add Fresh Vegetables and Herbs: Layer the pickled carrots and daikon, two thin slices of cucumber, three green onion slices, and a handful of fresh coriander/cilantro sprigs on top of the chicken.
- Add Spice and Serve: Sprinkle finely sliced birds eye or Thai red chilies to your desired heat level. Close the sandwich by jamming the lid down firmly and enjoy immediately.
Notes
- The pickled vegetables can be made ahead and stored in the refrigerator for up to a week.
- Use crusty white rolls similar to Vietnamese baguettes for authenticity; French baguettes can also be a good substitute.
- Maggi seasoning adds umami but can be omitted or substituted with soy sauce if unavailable.
- The sandwich can be customized by adding other protein pâtés or meats if preferred.
- Be cautious with chili quantity to match your spice tolerance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Chicken Banh Mi, Vietnamese sandwich, pickled vegetables, chicken pate sandwich, fresh herbs, spicy sandwich
