This easy banh mi (Vietnamese sandwich) recipe features crunchy sweet-and-sour pickles, rich and tender chicken finished with a tangy lime mayo and fresh cilantro for a healthy, mouthwatering meal.

Robin Bashinsky
Source: EatingWell Magazine, January/February 2019


Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine water, vinegar and sugar in a small saucepan. Bring to a boil over high heat. Add carrots and cucumber; cook for 1 minute. Let cool completely, about 30 minutes. Drain.

  • Mix mayonnaise, lime juice, fish sauce and pepper in a small bowl. Refrigerate until ready to use.

  • Split baguette portions horizontally. Hollow out the tops and bottoms, leaving a 1/2-inch border. Spread the mayonnaise mixture on the top halves. Layer chicken, the carrot mixture and cilantro on the bottom halves. Top with jalapeño, if desired.

Nutrition Facts

435 calories; protein 23.2g 46% DV; carbohydrates 56.9g 18% DV; exchange other carbs 4; dietary fiber 9.3g 37% DV; sugars 10.6g; fat 16.4g 25% DV; saturated fat 3.4g 17% DV; cholesterol 44.1mg 15% DV; vitamin a iu 8799.2IU 176% DV; vitamin c 7.7mg 13% DV; folate 23.4mcg 6% DV; calcium 41mg 4% DV; iron 0.9mg 5% DV; magnesium 27mg 10% DV; potassium 370.5mg 10% DV; sodium 917.3mg 37% DV; added sugar 4g.