chicken banh mi

This Vietnamese banh mi sandwich is easy to make using rotisserie chicken and a tasty glaze. Pickled carrots, cilantro, and crunchy baguette keep it traditional.

Roasted Chicken Banh Mi Sandwich

soy sauce

sugar

garlic cloves, finely minced

green onion, finely minced

chicken

rice vinegar

salt

carrots,

(6-inch) baguette rolls

cilantro,

Jalapeño, thinly sliced

Cucumbers, thinly sliced

Sriracha Mayo (1/4 cup mayo mixed with 1/2 teaspoon Sriracha chili sauce)

In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.

Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.

For the chicken

Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

For the pickled carrots

Cut each baguette horizontally in half. Lightly toast each half.

Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.

For the sandwiches

This recipe is great! I added 1/2 teaspoon of fish sauce to the sauce for the chicken and omitted the scallion. I want to stress that the recipe w/o my edits is still very tasty. Many thanks!!

Recipe video above. This is the chicken version of Vietnamese Banh Mi that&#39;s so popular in Australia! All the familiar flavours of Banh Mi - pate, mayo, fresh herbs and pickled vegetables - but with shredded chicken instead of mystery pink cold cuts. :)Don&#39;t skip the pickled vegetables. They totally make it.For lemongrass grilled chicken, use the chicken in this recipe in place of the shredded chicken, and skip the Maggi seasoning.

Chicken banh mi (Vietnamese sandwich)

carrots

white radish ((daikon), peeled, cut the same as carrots (Note 1))

water

white sugar

tsp cooking / kosher salt

rice wine vinegar ((sub apple cider vinegar))

crusty white rolls (~ 20cm/8" (Note 2))

salted butter

120 grams/ 4 oz chicken pate

egg mayonnaise

(400 grams/ 14 ounces) shredded chicken

onion

cucumber (, thinly sliced lengthwise (2 slices per Banh Mi))

(lightly packed) coriander/cilantro sprigs

Maggi seasoning (per Banh Mi (Note 3))

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.

Pickled vegetables:

Split the bread roll in half but don&#39;t cut all the way through.

Butter - Spread the lid with butter.

Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.

Chicken &amp; Maggi - Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).

Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!

Banh Mi:

Your summer lunch is sorted with this flavourful and fulfilling banh mi.

Peanut butter and hoisin banh mi recipe

chicken thigh fillets, cut into 4 pieces each, room temperature

white long crusty (but fluffy) bread rolls

(150 grams) Kewpie mayonnaise

Lebanese cucumbers, thinly sliced

baby gem lettuce leaves

Sriracha, & quickles (recipe below), to serve

salted peanuts

(250 milliliters) hoisin sauce

(60 milliliters) rice wine vinegar

carrot,

daikon radish,

(55 grams) caster sugar

tbs sea salt flakes

(125 milliliters) rice wine vinegar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6255290159001&=domain=del

5348771529001-6255290159001

Grilled chicken marinated in a sweet and savory sauce then grilled and stuffed into sandwich rolls with picjled carrot, cucumbers, radish and cilantro.

Grilled Chicken Banh Mi

chicken breasts, halved lengthwise (about 2 lbs)

tbsp Hoisin sauce

tbsp fish sauce

garlic

baguette rolls

cilantro

cucumber (sliced)

radish (sliced)

mayonaisse

carrot

tsp fine sea salt

Combine the hot water, rice vinegar, salt and sugar and stir until dissolved then pour over the carrots to make the pickles.  Refridgerate for an hour to cool.

Mix the soy sauce, hoisin sauce, fish sauce, garlic and green onion to make the marinade.

Slice the chicken in half lengthwise then cover well with the marinade and refrigerate for at least 30 mins (and up to overnight) to let the flavours sink in.

Cut the carrot into matchsticks about 3 inches long and place in a mason jar.

Heat your BBQ or grill pan to medium heat and grill the chicken 3-4 minutes on each side, then remove from the grill and let let rest a couple of minutes before slicing into strips.

Slice the rolls and stuff with the cucumber slices, radish slices, chicken slices and whole stalks of cilantro.  Spread mayo across the top of the bun and enjoy!

This easy homemade lemongrass chicken banh mi is made with marinated chicken thighs, fresh cucumbers, and pickled vegetables, all inside a pillowy baguette.

30-Minute Lemongrass Chicken Banh Mi

lb boneless, skinless chicken thighs (thinly sliced)

shallots (minced)

garlic (minced)

lemongrass (minced)

vegetable oil

tbsp honey

light brown sugar

baguettes

¼ cup Best Foods Real Mayonnaise

tsp pepper

cucumber (thinly sliced)

pickled daikon

Combine all the ingredients for the chicken marinade in a bowl. Mix and coat the chicken. Let it marinate for 15 minutes.

Heat a pan over high heat. Pour the chicken and marinade into the pan. Cook chicken over high heat until brown (3-5 minutes). Taste the chicken to make sure it’s done. Remove from the heat.

Cut baguettes in half and toast. Smear some Best Foods Real Mayonnaise on one side. Top with a pinch of black pepper. Add a few pieces of chicken, cucumber, pickled carrots, pickled daikon, and cilantro.

Enjoy with a bowl of Knorr Sopa Mexicana -  Chicken flavor with rice soup.

Very good chicken marinade.  I marinated the chicken for 3 hours, and it was very tasty.  I did lessen the fish sauce to 1 Tablespoon only because I don't care for fish sauce (maybe the brand I'm using...do you have a recommendation?)
I look forward to making this again.

This is your sign to try smash banh mi tacos. A fun twist on the smash taco trend, they combine juicy chicken, fresh herbs, tangy pickles, and a creamy sauce for all that classic banh mi flavor in speedy taco form. Fabulous for quick dinners and feeding a crowd.

Smash Banh Mi Tacos

scallions (spring onions), finely chopped

garlic cloves, crushed

ginger,

fish sauce

mini tortillas

carrot, julienned

cucumber, julienned

olive oil

mint leaves

cilantro (coriander)

Thai basil

cashew nuts, crushed

spicy gochujang aioli

lime juice

red chilli, finely diced

garlic cloves, finely chopped

Make the nuoc cham dressing

Add 3 tablespoons of fish sauce, 2 tablespoons of rice vinegar, 2 tablespoons of lime juice, 1 tablespoon of sugar, the chopped garlic, chill and grated ginger to a bowl and mix to combine so that the sugar dissolves. 

Pickle the carrot and cucumber

Add the julienned carrot and cucumber to the bowl with the dressing and set aside for now, to pickle.

Mix the topping. 

Add the ground chicken, chopped scallions, garlic, ginger, 1 tablespoon of fish sauce, and 1 teaspoon of salt to a large bowl. Mix well to combine, so that the seasoning is evenly mixed throughout the ground chicken.

Top the tacos. 

Scoop up a heaped spoonful of the chicken mixture, and spread it into a thin, even layer all over a mini tortilla. Repeat with the rest of the tortillas.

Cook the tacos

Set a large frying pan or skillet over medium-high heat, then drizzle a little olive oil into the pan. Place a tortilla, chicken side down, into the pan. Use a spatula or fish slice to press the tortilla firmly into the pan &#8211; this will help the chicken cook quickly, giving it a lovely charred crust, and help it to stick to the tortilla. Let it cook for 4 minutes, then flip, and cook for another minute on the other side. PRO TIP: You can cook a few tacos at the same time, depending on the size of your pan.

Spread each taco with a little spicy mayo, then top with the pickled carrots and cucumber. Drizzle a little nuoc cham dressing on top, then finish with the cilantro, mint, Thai basil, and a sprinkling of toasted cashews. Serve with more spicy mayo and nuoc cham on the side, and enjoy.

This was a hit with my husband and two kids (10 and 12) and it has inspired me to try your other smash taco recipes! My two pieces of feedback: 1. This meal takes a lot longer to prep than 10 minutes. 2. I think there was too much ginger between the pickled vegetables and the chicken. I will probably leave it out of the chicken next time. Otherwise, really great recipe! We spiced it up with sriracha on top.

These were delicious and super easy to make! My boyfriend was skeptical at first but we both loved them. I’m going to have to try your other smash taco variations as well!

I made exactly as written and these were amazing. Thank you so much for this light and fast take on my favorite sandwich. Perfect fast weeknight dinner when you’re so sick of everything else!

Really loved these! I might suggest a yield on the cucumbers and carrots because I doubled my initial amounts due to it being  very salty (I use Red Boat fish sauce, maybe it’s saltier than others?). I also skipped the teaspoon of salt in the chicken mixture and felt it was all very well seasoned. Otherwise, followed exactly and my teenager said it was her new favorite dish. Thank you!

These are exceptional! Even without the basil (which can be a difficult grocery store item) I LOVE this recipe!

It’s now in our rotation of favorites. It is reliably good with ground turkey or chicken and comes together quickly. I start the marinade for the veggies and chicken together (the lime, fish sauce, garlic and ginger) in a jar with my immersion blender so it’s super easy. With a julienne peeler the veggies cut up fast, too. Thanks for a delicious new fav that feeds the family or compan❤️

https://content.jwplatform.com/videos/&rdquo;Qc0D7nud&rdquo;.mp4

”Smash

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Top 6 chicken banh mi recipes from across the web

The most viewed chicken banh mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Chicken Banh Mi Sandwich

Chicken banh mi (Vietnamese sandwic...

Peanut butter and hoisin banh mi re...

Grilled Chicken Banh Mi

30-Minute Lemongrass Chicken Banh M...

Smash Banh Mi Tacos

The most viewed chicken banh mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine