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Vietnamese Chicken Banh Mi

Vietnamese chicken banh mi pairs skillet-cooked, lemongrass-marinated chicken with crisp baguettes and tangy pickled carrots and daikon. Spicy mayonnaise, cucumber, jalapeño, and fresh cilantro add a bright, crunchy finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Pickling, marinating, and resting 35 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vietnamese
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Pickled vegetables
  • 0.5 cup rice vinegar
  • 0.5 cup water
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 1 cup carrots matchstick
  • 1 cup daikon radish matchstick
Chicken
  • 1.5 lb chicken thighs boneless, skinless
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar packed
  • 2 cloves garlic minced
  • 1 tbsp lemongrass finely minced, tender inner part only
  • 1 tbsp neutral oil such as canola oil
Spread and sandwiches
  • 0.25 cup mayonnaise
  • 1 tsp sriracha
  • 2 baguettes 12-ounce
  • 1 cucumber medium, thinly sliced
  • 1 jalapeño thinly sliced
  • 1 cup cilantro fresh leaves

Equipment

  • 1 12-inch skillet

Method
 

Pickle the vegetables
  1. Stir the rice vinegar, water, granulated sugar, and salt in a medium bowl until dissolved.
  2. Add the carrots and daikon and toss to coat, then refrigerate for at least 30 minutes.
Marinate and cook the chicken
  1. In a medium bowl, stir together the fish sauce, soy sauce, brown sugar, garlic, and lemongrass.
  2. Add the chicken and turn to coat, then cover and refrigerate for at least 30 minutes and up to 4 hours.
  3. Heat a 12-inch skillet over medium heat and add 1/2 tablespoon of the oil.
  4. Cook half the chicken for 5 to 7 minutes per side, until browned and the thickest part reaches 165°F.
  5. Transfer the chicken to a plate and repeat with the remaining oil and chicken, discarding the marinade.
  6. Rest the chicken for 5 minutes, then slice it into thin strips.
Assemble the sandwiches
  1. Stir the mayonnaise and sriracha together in a small bowl.
  2. Heat the oven to 375°F.
  3. Warm the baguettes directly on the oven rack for 5 to 7 minutes, until crisp outside and warm through.
  4. Split each baguette lengthwise and spread the cut sides with the spicy mayonnaise.
  5. Fill the baguettes with the sliced chicken, drained pickled vegetables, cucumber, jalapeño, and cilantro.
  6. Cut each baguette in half to serve.

Notes

For the best texture, keep the pickled vegetables drained and assemble the sandwiches just before serving. Refrigerate cooked chicken and pickled vegetables separately for up to 3 days; cooked chicken can be frozen, but assembled sandwiches do not freeze well. For a gluten-free option, use tamari and gluten-free baguettes.