Best 8 Chicken Banh Mi Recipes

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Indulge in the vibrant flavors of Vietnamese cuisine with our tantalizing Chicken Banh Mi recipes. These delectable sandwiches, pronounced [bahn mee], are a symphony of textures and tastes, featuring an interplay of savory, sweet, tangy, and herbaceous notes. The recipes in this collection showcase the versatility of Banh Mi, offering variations to suit diverse preferences. Whether you prefer the classic combination of chicken, pickled vegetables, and pâté, or crave a vegetarian twist with tofu or a spicy kick from Sriracha mayo, we have you covered. Dive into the vibrant world of Vietnamese street food and let your taste buds embark on a culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

BANH MI



Banh Mi image

A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.

Provided by metzstar

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 2

Number Of Ingredients 15

½ cup rice vinegar
¼ cup water
¼ cup white sugar
¼ cup carrot, cut into 1/16-inch-thick matchsticks
¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
¼ cup thinly sliced white onion
1 skinless, boneless chicken breast half
garlic salt to taste
ground black pepper to taste
1 (12 inch) French baguette
4 tablespoons mayonnaise
¼ cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime

Steps:

  • Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  • Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
  • While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  • Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  • Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  • To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g

LEMONGRASS CHICKEN BANH MI



Lemongrass Chicken Banh Mi image

This homemade Lemongrass Chicken Banh Mi recipe will rival any sandwich you've had at a Vietnamese restaurant, and it's easy to make!

Provided by Sarah

Categories     Main Course

Time 1h30m

Number Of Ingredients 22

2 carrots ((julienned))
1 cup daikon radish ((julienned))
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
4 tablespoons vegetable oil ((divided))
2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 teaspoon red pepper flakes
2 teaspoons sugar
2 shallots ((peeled))
3 cloves garlic
2 stalks fresh lemongrass ((cut into pieces))
2 teaspoons lime zest
6 boneless, skinless chicken thighs ((about 1 1/2 pounds, or 675 grams))
1/4 cup mayonnaise
2 teaspoons Sriracha
1 tablespoon lime juice
1 baguette ((cut into 4 equal pieces, each cut in half))
1 jalapeño ((de-seeded and thinly sliced))
1 cup cilantro

Steps:

  • Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
  • Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
  • Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
  • To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
  • Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!

Nutrition Facts : Calories 695 kcal, Carbohydrate 52 g, Protein 40 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 167 mg, Sodium 1166 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)



Vietnamese Chicken Sandwich (Bánh Mì) image

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

Provided by Marzia

Categories     Chicken

Time 1h15m

Number Of Ingredients 13

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

Steps:

  • 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.
  • 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 a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
  • 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.

CHICKEN BANH MI TACOS



Chicken Banh Mi Tacos image

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

1 6-inch piece lemongrass (white part only), roughly chopped
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
2 cloves garlic
2 teaspoons chopped peeled fresh ginger
Juice of 1 lime
Freshly ground pepper
1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
1/4 cup seasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons honey
Kosher salt
2 carrots, cut into matchsticks
3 to 4 radishes, thinly sliced
2 jalapeno peppers, thinly sliced
Vegetable oil, for brushing
1/3 cup hoisin sauce
1/2 cup sour cream
Juice of 1 lime, plus wedges for serving
2 teaspoons Sriracha
4 scallions (white and light green parts only), chopped, plus more for topping
8 small flour tortillas
Chopped fresh cilantro and sesame seeds, for topping

Steps:

  • Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours.
  • Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes.
  • Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce.
  • Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.

GRILLED CHICKEN BANH MI



Grilled Chicken Banh Mi image

The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours. DON'T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!

Provided by spicyperspective

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
3 -4 cloves garlic, minced
1 chopped jalapeno
1 1/2 teaspoons salt
1 1/4 lbs boneless skinless chicken breasts (3-4 breasts)
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 carrots, sliced thin on the bias
2 daikon radishes, sliced thin on the bias
6 soft sub rolls
1/3 cup mayonnaise
1/2 a cucumber, sliced thin
1 cup cilantro leaf (or mint)
1 sliced jalapeno, for extra heat (optional)

Steps:

  • Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
  • Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
  • Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
  • Open the sub rolls and grill the insides for about 1-3 minute-until toasted.
  • Drain the pickled veggies. Slice the chicken into thin pieces.
  • Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
  • Serve immediately!

Nutrition Facts : Calories 431.2, Fat 5.3, SaturatedFat 1, Cholesterol 60.5, Sodium 3124.9, Carbohydrate 66.9, Fiber 4.7, Sugar 23.5, Protein 30

CHICKEN BANH MI



Chicken Banh Mi image

Crunchy carrots and cucumbers and spicy mayo make a chicken sandwich something special.

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 cup white vinegar
1/2 cup sugar
Kosher salt
3 medium carrots, julienned
1 1/2 pounds boneless, skinless chicken breasts (about 3)
1/4 cup plus 1 tablespoon soy sauce
1 cup cilantro leaves, plus 3 cilantro sprigs
1/3 cup mayonnaise, plus more for bread
2 to 3 tablespoons sriracha
2 cucumbers, sliced into thin rounds
Four 8-inch French baguettes (ficelle)

Steps:

  • Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
  • Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes.
  • Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.
  • Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately.

CHICKEN BANH MI



Chicken Banh Mi image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Number Of Ingredients 11

1 cup white vinegar
1/2 cup sugar
Kosher salt
3 medium carrots, julienned
1 1/2 pounds boneless, skinless chicken breasts (about 3)
1/4 cup plus 1 tablespoon soy sauce
1 cup fresh cilantro leaves, plus 3 cilantro sprigs
1/3 cup mayonnaise, plus more for bread
2 to 3 tablespoons Sriracha (an Asian chili sauce)
2 cucumbers, sliced into thin rounds
4 (8-inch) French baguettes (ficelle)

Steps:

  • 1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
  • 2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
  • 3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.

Nutrition Facts : Calories 767, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 1794 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 51 grams

GALANGAL CHICKEN BáNH Mì



Galangal Chicken Bánh Mì image

The citrusy aromatics of galangal paired with cilantro and garlic transform an otherwise bland chicken breast into a delicious filling for this bánh mì. Galangal, ginger's zestier cousin, is widely available at Southeast Asian markets and is worth seeking out. The various components of this recipe, such as the pickles and dressing, may be made in advance. The chicken, too, may be marinated a few days ahead of time. When you're ready to eat, simply sear off the chicken and assemble the bánh mì.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 pounds boneless, skinless chicken breast
2 large cloves garlic, peeled
1 bunch fresh cilantro, coarsely chopped (about 1 cup)
One 1 1/2-inch piece fresh galangal, thinly sliced
1/3 cup neutral oil, such as canola, plus more for searing
1 tablespoon fish sauce
1 tablespoon ground coriander
1 1/2 teaspoons sugar
1 teaspoon ground black pepper
1 1/2 cups sugar
1 tablespoon kosher salt
3/4 cup distilled white vinegar
2 medium carrots, sliced into thin matchsticks
1 small daikon, sliced into thin matchsticks
1/4 small white onion, thinly sliced
1/2 cup mayonnaise
1/2 teaspoon Maggi Seasoning
1/4 teaspoon distilled white vinegar
1/4 bunch fresh cilantro, finely minced
Six 8-inch pieces baguette
1/2 English cucumber, sliced into thin matchsticks
Fresh cilantro sprigs, for serving
1 jalapeno, seeded and thinly sliced

Steps:

  • For the chicken and marinade: Cut each chicken breast into 4 thin slices: Place a chicken breast on a cutting board and press your palm down on top of the breast to prevent it from moving. Position your knife parallel to the cutting board and slice the chicken horizontally in half. Using the same method, divide those breast halves in half again. Each slice should be 1/8 to 1/4 inch thick. Continue with the remaining breasts. Transfer the chicken to a mixing bowl.
  • Combine the garlic, cilantro and galangal in a mortar (see Cook's Note). Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, coriander, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over the chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
  • For the pickles: Combine the sugar and salt with 1 1/2 cups hot water in a mixing bowl. Stir to dissolve the sugar and salt, then add the vinegar, carrot, daikon and onion. Toss to coat the vegetables in the brine, then place a plate on top of the vegetables to keep them submerged in the brine. If there are bits of carrots or daikon left uncovered, wait 10 minutes for them to soften and sink into the brine. The pickles are ready in 1 hour, but will improve the longer they sit in the brine.
  • For the cilantro dressing: Combine the mayonnaise, Maggi Seasoning, white vinegar and cilantro in a bowl. Stir to incorporate the ingredients.
  • To cook the chicken: Add a tiny amount of oil to coat a heavy-bottomed skillet set over medium high heat until shimmering but not smoking. Add a few slices of chicken, taking care not to overcrowd the skillet. Sear the chicken until the edges caramelize, about 1 1/2 minutes. Flip the chicken and sear until cooked through, another 1 to 1 1/2 minutes, depending on the thickness of the chicken. Transfer to a plate. Repeat with the remaining chicken.
  • For the bánh mì: Split each baguette in half, then spread the dressing on the bottom half. Place a layer of cucumber on the dressing, then a layer of pickles. Add a few slices of seared chicken and top with a few sprigs of cilantro and slices of jalapeno before closing each bánh mì.

Tips:

  • Choose the right bread: Banh mi sandwiches traditionally use a light and airy baguette. Look for a baguette that is crispy on the outside and soft and chewy on the inside.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of soy sauce, fish sauce, garlic, and ginger adds extra flavor and tenderness to the meat.
  • Cook the chicken properly: The chicken should be cooked until it is just cooked through. Overcooked chicken will be dry and tough.
  • Assemble the sandwich: The banh mi sandwich is typically assembled with a layer of pâté, pickled vegetables, cilantro, and chili peppers. You can also add other toppings, such as cucumber, tomato, or avocado.
  • Serve the sandwich immediately: Banh mi sandwiches are best served immediately after they are assembled. The bread will quickly become soggy if you wait too long.

Conclusion:

The banh mi sandwich is a delicious and versatile Vietnamese street food dish. With its crispy bread, flavorful chicken, and fresh vegetables, the banh mi is a perfect meal for any occasion. Whether you are looking for a quick lunch or a satisfying dinner, the banh mi is sure to please.

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