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. Source: EatingWell Magazine, January/February 2019

Robin Bashinsky


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; 16.4 g total fat; 3.4 g saturated fat; 44 mg cholesterol; 917 mg sodium. 370 mg potassium; 56.9 g carbohydrates; 9.3 g fiber; 11 g sugar; 23.2 g protein; 8799 IU vitamin a iu; 8 mg vitamin c; 23 mcg folate; 41 mg calcium; 1 mg iron; 27 mg magnesium; 4 g added sugar;