Recipe Image

Roasted Chicken Banh Mi

  • 10 m
  • 40 m
Robin Bashinsky
“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.”


    • 1 cup water
    • 1 cup rice vinegar
    • ⅔ cup granulated sugar
    • 1¼ cups matchstick carrots
    • 1 cup thinly sliced unpeeled English cucumber
    • ¼ cup mayonnaise
    • 1½ tablespoons lime juice
    • 1¼ teaspoons fish sauce
    • ½ teaspoon ground pepper
    • 1 (16 ounce) baguette, cut into 4 portions
    • 10 ounces pulled cooked chicken
    • 1 cup cilantro sprigs
    • ¼ cup thinly sliced seeded jalapeño pepper (optional)


  • 1 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.
  • 2 Mix mayonnaise, lime juice, fish sauce and pepper in a small bowl. Refrigerate until ready to use.
  • 3 Split baguette portions horizontally. Hollow out the tops and bottoms, leaving a ½-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.
ALL RIGHTS RESERVED © 2019 Printed From 7/15/2019