Banh mi style chicken sandwiches
Banh mi style chicken sandwiches balance sticky, savory chicken with crunchy pickled vegetables and creamy spicy mayo. Fresh cilantro and a crisp baguette finish it. The pickles take five minutes to make while the chicken cooks, so the whole dinner is ready in 30 minutes.
- 30 minTotal time
- 2Servings
- 690kcal / serving
- 40 gProtein
The science: why this works
Quick pickles in minutes
Rice vinegar and a little salt and honey draw water out of the carrot and cucumber and soak flavor in. The acid softens the veg slightly while keeping a snap. Thin cuts work fast, so they are ready before the chicken is done.
Learn: Make quick pickles →Soy and honey make a sticky char
Soy sauce brings salt and amino acids, and honey brings sugar. Over medium-high heat they brown and caramelize on the chicken surface, creating sticky, charred edges and deep flavor. Watch the heat so the sugars do not blacken.
Learn: Soy and mirin glaze browns fast →Balancing hot, sweet and sour
Each part of this sandwich pulls in a different direction: spicy mayo, sweet sticky chicken and sour pickles. Together they balance, so no one flavor takes over. The cilantro adds a fresh, green finish on top of it all.
Learn: Balancing salt, sweet, sour →Banh mi style chicken sandwiches
30 minutes · 2 servings · Vietnamese · Sandwich
Ingredients
Makes 2 servings
- 300 gboneless chicken thigh
- 2 tbspsoy sauce
- 1½ tbsphoney
- 1 clovegarlic, crushed
- 1carrot, cut into thin matchsticks
- ½cucumber, cut into thin strips
- 3 tbsprice vinegar
- 1baguette, cut in half
- 2 tbspmayonnaise
- 1 tsphot sauce
- 1 handfulcilantro
- 1 tspvegetable oil
- Salt
Method
Tips for the best result
- Cook the chicken thigh until it reaches 165°F (74°C) and the juices run clear.
- Drain the pickles well so the baguette stays crisp.
- Warm the baguette in the dry pan just before filling for a crackly crust.
Swaps
- Swap the chicken thigh for pork tenderloin, cooked until 145°F (63°C) and rested.
- Swap the rice vinegar for white wine vinegar if that is what you have.
- Swap the hot sauce for sriracha for a sweeter, garlicky heat.
Storing and reheating
Keep the cooked chicken in the fridge for up to 3 days and reheat it to 165°F (74°C). Pickled vegetables last about a week in their liquid. Assemble the sandwiches just before eating.
Banh mi style chicken sandwiches: questions
What is a banh mi?
A banh mi is a Vietnamese sandwich served on a light, crisp baguette with meat, pickled vegetables, herbs and a creamy spread. This version is a quick weeknight take. Its trademark is the mix of rich, tangy and fresh.
How long do quick pickles need?
Thin carrot and cucumber slices are ready after about 15 to 20 minutes in the vinegar mix. They keep getting tangier the longer they sit. Store leftovers in the fridge for about a week.
Can I use chicken breast instead?
Yes, but cook it just to 165°F (74°C) because it dries out faster than thigh. Slice it thinly across the grain. Thigh stays juicier and takes the sticky glaze well.
