Easy Vietnamese Chicken Sandwich Recipe

Happy New Year!  I hope everyone had a restful and good holiday season.  Thank you for joining me after my short hiatus!

Here is my easy Vietnamese chicken sandwich recipe which you can prepare in 20 minutes!  I have written about Vietnamese sandwiches before and the Banh Mi is a great alternative to your regular sandwich.
Easy Vietnamese Chicken Sandwich Recipe

Author: Lila Asnani from SEAsiaeats.com

Recipe type: Main Dish

Cuisine: SEAsian

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 2 

Quick and easy Vietnamese Chicken Sandwich ready in 20 minutes using ingredients from your local supermarket.Ingredients

  • Sauce
  • 1/4 cup water
  • ¼ cup sugar
  • ½ cup rice vinegar

  • 1 baguette
  • 4 T mayonnaise
  • a few drops of Sriracha sauce
  • ¼ cup carrots -julienned
  • ¼ cup thinly sliced cucumber
  • 1 jalapeno pepper-seeded
  • 1 wedge lime
  • 2 T fresh cilantro
  • ½ breast of store bought rotisserie chicken-sliced


  1. Make ahead:Add sugar to water in a microwave safe bowl. Microwave for 30 seconds.
  2. Add vinegar to sugar water and stir until sugar is dissolved.
  3. Marinate carrots in vinegar sauce.
  4. In separate bow, mix mayonnaise with Sriracha and set aside.

  5. Assemble sandwich.
  6. Slice baguette in half lengthwise and toast in broiler or on skillet.
  7. Spread mayonnaise mix on each half of the baguette.
  8. Arrange cucumber slices on bottom half of baguette.
  9. Place chicken slices on top of cucumber.
  10. Drain marinated carrots and add on top of chicken slices.
  11. Add cilantro, followed by jalapenos in layers.
  12. Squeeze the wedge of lime over the filling.
  13. Top with other half of baguette.
  14. Slice baguette in half and serve!

Recipe adapted from allrecipes.com


Bread:  I cannot stress this enough; you need to use a baguette (my fanaticism about the use of a proper baguette) or another good alternative would be Ciabatta bread.  You need a crispy bread for the shell because of the mayonnaise and the marinated carrots.  Otherwise, your sandwich will be a sad and soggy mess.

Spread: Adding Sriracha to your mayonnaise is optional but I like the spicy kick it adds to the Banh Mi especially since I used seeded jalapenos.

Vegetables:  I used a vegetable mandoline for my cucumbers.  You can also use the mandoline for your carrots.  Easy Peasy!  I tried it both ways (julienned and sliced) and I don’t think it makes a difference for the carrots!  Julienned carrots are traditional and is not an issue unless you’re serving this to say, your Vietnamese grandma who is persnickety about presentation…..But then again, she might be impressed by your shortcut!  They probably didn’t have mandolines when this recipe was originally created!

You can also add julienned daikon (Japanese radish) to your marinate.  I chose to use vegetables that you can find commonly in an American grocery store.  Daikons can usually be found in an Asian grocery store if you have access to one.  They’re a nice addition but not necessary.

Variations:  This is such an adaptable recipe.  A traditional Banh Mi will have ham and pate (French roots in Vietnamese cuisine) but you can use almost any roasted or lunch meats as a substitute.  Try roast beef or roast pork!  You can also prepare a vegetarian version by using fried firm tofu.

I like to serve my Banh Mi with fresh fruits or a vegetable salad and this makes such a quick, healthy and refreshing meal.  I hope you will try this recipe now that you know how easy and inexpensive it is to prepare a Vietnamese sandwich.  Bon Appetit!