Vietnamese chicken sandwich with pickled vegetables (bánh mì)

A homemade version of the ever so popular Bánh Mì sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots, daikon radish, cucumbers, and topped with sliced jalapenos and cilantro. It is to DIE for!


I’ve got the most delicious Vietnamese chicken sandwich of your life. Just — STOP– what you’re doing and scroll to the bottom of this post, grab the recipe, go make it now, and just obsess over this banh mi sandwich while you read the remainder of this post.

I’m not even going to try and pretend that this sandwich is something you can live without. You NEED this in your life. It’s a toasted baguette loaded with so much flavor, it’s — EVERYTHING.

We have a little trend going here on LSJ. This is the second sandwich i’ve made you this week. And come to think of it, I don’t think i’ve brought you any other sandwiches this year! On Monday it was this little beauty and today, we’ve got one of my new favorite sandwiches.

Thinly sliced grilled chicken, quick pickled carrots, diakon, and cucumbers — all stuffed inside a toasted baguette with mayo, spicy sliced jalapenos, and cilantro. It’s a flavor party that your mouth is just begging for. So much goodness in one sandwich that you won’t even be able to decide which component is your favorite part.

This Vietnamese Chicken Sandwich has been on my top list of recipes to make this year since forever. I make a lot of recipes — the good , the bad, the hair-raisingly disturbing (read: slow cooker Hawaiian pulled chicken with pineapples) –> it may sound delicious, but I assure you, it was anything but. One of my all time favorite parts about my job is when one of these little gems come cranking out of the kitchen is record time and I get a brand new chicken sandwich to obsess over. It’s days like these that make me love my job just a little bit more. And I totally become giddy with joy when you guys leave me comments telling me that you’re just as obsessed over some of my recipes as I am. Seriously, I smile like a fool all day over your comments.

Now back to this Vietnamese banh mi sandwich. So usually, the pickled veggies are suppose to sit and um.. pickle (?) for at least a week. No way, no how can I wait that long to dig into that crispy, toasted sandwich.  So i’ve got a quick 1 hour pickle recipe that makes this sandwich taste spot-on just like your favorite Vietnamese restaurants banh mi sandwich.

All you need is a little water, sugar, salt, and rice vinegar. I added in some cucumbers to pickle with the daikon and carrots. If you’re allowing the carrots and daikon to pickle for longer than 1-2 days, I suggest leaving out the cucumbers and maybe just using fresh slices instead.

For the chicken – I grilled mine on an indoor grill pan as having a barbecue on our balcony is um, let’s say, frowned upon. The seasonings are simple, fresh grated garlic, fish sauce, soy sauce, a little mayo, sugar, and my favorite — lime zest. Let the chicken marinate for at least 20 minutes. But you can let it sit for up to 24 hours.

If you’re trying to make this recipe on a weeknight, I suggest letting the pickled veggies and the chicken hang out in the fridge from the night before. That way, it takes about 20 minutes whip all of this up the next day.

If you like your Vietnamese Chicken Sandwiches spicy, feel free to drizzle on a little sriracha for even more heat. I love the spice level and and borderline obsessed with the flavor of freshly sliced jalapeños, so I skipped the sriracha all together.

One bite of this banh mi and i’m floating on cloud 29. You get a little heat from the jalepeños, a little earthiness from the cilantro, savory chicken, toasted bread, and creamy mayo. I could eat this vietnamese sandwich for breakfast. lunch. and dinner. Everyday of my life for the next 10 years and still not get tired of it.

Vietnamese chicken sandwich with pickled vegetables bánh mì




  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 2 teaspoons salt
  • 6 ounces daikon, thinly sliced (about 1/4 inch thick)
  • 1/2 cup granulated sugar
  • 6 ounces carrots, thinly sliced (about 1/4 inch thick)
  • 4 ounces cucumbers, thinly sliced (about 1/4 inch thick)


  • 1 lb. boneless skinless chicken breast
  • 3 cloves garlic, grated or minced
  • 2 tablespoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon mayo (plus more for spreading)
  • 1/2 teaspoon lime zest
  • 1-2 teaspoons sriracha (optional)


  • 4-5 vietnamese bread rolls or french baguettes
  • sliced jalapeños
  • cilantro


  1. PICKLED VEGETABLES:Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
  2. CHICKEN:Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or outdoor grill until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to cool for 5 minutes before slicing.
  3. ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

Source: | Vietnamese Chicken sandwich

Lucy (Ms.)
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