Kat’s Chicken Banh Mi

Kat’s Vietnamese Chicken Sandwich (Chicken Banh Mi)

I’ve always been a fan of vietnamese sandwiches. I love how they marinate and grill their chicken and pork for the sandwich, giving it extra flavor and when they char it a bit, there is this nice smokiness to the sandwich. The smokiness is then countered by the pickled vegetables and the fresh cilantro. This weekend I decided to make my own version so that even you can attempt to make it at home and be able to enjoy an amazing Banh mi. I however use chicken breast rather than dark meat because I feel it’s a little healthier to have a leaner meat. I also omitted the pate spread to cut down on the calories.The flavors however are definitely packing great punch in my version and you can feel a little less guilty chowing down on it because it is slightly healthier than the normal Bahn Mi you would get at a vietnamese shop.

Ingredients: Serves 2
2 chicken breast (slightly pounded, medium to thin thickness)
1/4 cup thinly sliced carrots
1/4 chopped lettuce
8 slices of thin cucumber
1 tablespoon light mayo
2 small baguettes
few sprigs of cilantro

Marinade for chicken
1/4 cup soy
4 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
juice of 2 limes
2 tablespoon minced garlic
2 tablespoons ginger powder
1/4 cup sliced red onions
—-Marinate chicken for 2 hours or overnight is even better

Dressing for pickled carrots and cucumber:
1/4 cup white vinegar
1/4 sugar
2 tablespoon fish sauce
2 tablespoon sesame oil
1 tablespoon toasted sesame seed (optional)
—marinate your pickles before you heat up your pan or grill (the quick pickle takes about 5 -8 minutes)


1. Slice your baguette in half lengthwise and drizzle your baguette with a little sesame oil or olive oil.
2. Heat your panini press, or foreman grill or flat pan (with a little oil). Cook your chicken and your onions until you get a nice brown char on it. 4-6 minutes depending on thickness of chicken. You can insert a knife through the middle and check for doneness. The grilled onions add a great flavor to the sandwich.
3. I used a panini grill so that I would get the nice grill marks and some of that char, without needing to use an actual bbq grill.
4. Once the chicken is done, remove and plate on a clean dish.
5. Assemble your banh mi!
6. Spread some light mayo on both on the insides of the bread. You can spread some siracha if you like it spicy or even place a few slices of jalepeno or that extra kick.
7. Now place your chicken on the bread and top with your grilled onions. Now place the carrot cucumber pickles on top and layer the lettuce over the pickles. Now just place your bread on top and press down a bit. Wrap the sandwich in some wax paper or parchment paper and tape it tight.
8. Slice the sandwich diagonally.
9. If you don’t have wax paper or parchment, you can just skip the wrapping and simply slice and serve immediately.