Vietnamese Chicken Sandwich (Bánh Mì)
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!
Hello to all my chicken sandwich loving friends!
Today I’m sharing the most delicious Vietnamese chicken sandwich of your life. Please stop what you’re doing and scroll to the bottom of this post, grab the recipe, and promptly make it now. That way, we can obsess over this chicken banh mi sandwich together while you read the remainder of this post.
I’m not even going to try and pretend that this sandwich is something you can live without. You NEED this in your life. It’s a crispy toasted baguette loaded with super flavorful tender chicken, creamy mayo, pickled veggies, spicy sliced jalapenos, and cilantro — it’s basically EVERYTHING.
Every part of this sandwich is so tasty; you won’t be able to decide which component is your favorite part.
This Vietnamese Chicken Sandwich is what started it all. Since making these sandwiches, I’ve gone on to make things like fresh Vietnamese spring rolls, loaded with shrimp; noodles wrapped up in rice paper. And then I cooked chicken in the instant pot and turned it into a Crispy Chicken Banh Mi bowl. But the best thing I’ve ever done? Banh Mi Burgers — top 5 best burgers of all time. Especially when you top your burger with spicy sriracha mayo.
GOODNESS, that is a favorite around here.
What do you need to marinate the chicken for Vietnamese chicken sandwiches?
- Freshly grated garlic: all great recipes start with garlic
- Fish sauce: adds umami to the marinade. This ingredient is what makes the chicken so tender and extra flavorful.
- Low sodium soy sauce: adds saltiness to the marinade.
- Sugar: added to balance the umami and the saltiness of soy sauce
- Mayo: used as a tenderizer in the chicken marinade. It’s the secret ingredient that I use to tenderize my Persian chicken kabobs too.
- Lime zest: adds a note of bright, freshness to the chicken marinade.
- Sriracha: is optional. You can omit it from the recipe if you’d like to keep things on the mild side.
How to make the chicken for banh mi sandwiches:
- Start by combining the ingredients for the marinade in a medium bowl.
- Add the chicken breasts/thighs/tenders and allow the chicken to sit covered in the refrigerator for 20 minutes – 24 hours. The longer the chicken sits, the more flavorful it will be.
- Cook the chicken on an indoor grill pan or a skillet until it cooks all the way through. Allow the chicken to rest for 5 minutes then slice thinly on the bias.
How do you make the pickled vegetables for Vietnamese chicken sandwiches?
- Equal parts: water, sugar, and rice vinegar
- Kosher salt
- Daikon radishes
- Carrots
- Persian cucumbers, optional
Should I pickle the cucumbers?
This is entirely your call. When I shared the recipe a few years ago, I used to pickle the cucumbers along with the radishes and carrots. After enjoying a lot of Banh Mi sandwiches since then, I’ve stopped pickling the cucumbers and adding fresh spears into the sandwich. A local sandwich shop serves them that way, and I love the note of freshness that unpickled cucumbers add!
How do you shred the radishes and carrot for the pickles vegetables?
The easiest way to shred the daikon radish and the carrots for this recipe is to use this little gadget. Sometimes I’ll cheat and grab a bag of shredded carrots from the store and think, why did I even waste the money when I have to shred the daikon anyway!
How long are you suppose to let the vegetables pickle?
You can pickle the vegetables for as little as 1 hour and even up to a week in advance. I’m usually not organized enough to pickle something a week ahead of time, so I usually get them going the morning I want to serve the sandwiches and store them in the refrigerator in these jars.
Usually, I like to pickle the veggies for at least 4-5 hours, that is where I like them best. However, you can do a quick 1-hour pickle, and that still makes this sandwich taste spot-on just like your favorite Vietnamese restaurants banh mi sandwich.
How to put together Vietnamese chicken sandwiches (banh mi):
Once the chicken is cooked, and the veggies are pickled, this process goes by super quickly.
- Toast the baguettes if you’d like. If they’re fresh from the store, you can skip this too if you don’t want the bread to be crisp. I lean towards a softer bread; I prefer it that way.
- Spread a thin layer of mayo on the bread. Top with sliced chicken. Follow that up with cucumbers, then the pickled vegetables, cilantro, and sliced of jalapeño.
- Top with the other sides of the bread and serve!
If you’re trying to make this recipe on a weeknight, I suggest letting the pickled veggies and the chicken hang out in the fridge from the night before. That way, it takes about 20 minutes to whip all of this up the next day.
If you like your Vietnamese Chicken Sandwiches spicy, feel free to drizzle on a little sriracha for even more heat. I love the spice level and borderline obsessed with the flavor of freshly sliced jalapeños, so I skipped the sriracha all together.
One bite of this chicken banh mi and I’m floating on up to heaven. You get a little heat from the jalepeños, a slight earthiness from the cilantro, savory chicken, soft bread, and creamy mayo.
I could eat this Vietnamese sandwich for breakfast. Lunch. And dinner. Every day of my life for the next ten years and still not get tired of it.
*Original recipe posted July 2015, updated with new pictures and text May 2020.
Vietnamese Chicken Sandwich (Bánh Mì)
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!

Ingredients
pickled vegetables:
- 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)
SERVING:
- 4-5 Vietnamese bread rolls or french baguettes
- sliced jalapeños or serranos + fresh cilantro
Instructions
- 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.

Awesome! I love Banh Mi sandwiches!!
Can’t wait to try looks delicious thankyou
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Does the fish sauce give it a fishy taste?
No, not in my opinion. But you can certainly just leave it out if you’d like.
These are wonderful! I Absolutely love them! Thank you Marzia =) Just added you on snapchat!!!
Thanks for the add! Glad to hear you enjoyed the sandwiches! 🙂
I love this chicken sandwich recipe. I will try this with some friends that I invited earlier.
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I have made this recipe many times. I absolutely love it. Rave reviews from my wife. I’m gong to surprise her tonight for dinner. Thank you for this recipe.
Awesome!I tried this recipe for some friends who came over and my family. A couple very finicky eaters in the group .. but everyone loved it. Chicken was flavorful and vegetables added the right amount of sour and flavor to overall sandwich. I didnt have rice vinegar on hand so used apple cider vinegar and think it actually brought out more flavor.
Great recipe, woulf recommend to everyone!
Cant tell you how much my family loves this recipe, it’s fabulous. I use the marinade for both a chicken and a tofu version – so good!
So happy to hear that, Patricia! Thank you for taking the time to comment 🙂
I have learned the hard way not to make recipes you find on the internet unless there are over 50 reviews (less than that can be supportive friends and family) so I was not confident about this recipe and skeptical about adding mayonnaise and lime rind (without the juice) to the marinade – but it was SO delicious! The lime rind imparted such fragrance to the chicken. I have tried banh mi recipes in the past but the result was lacklustre. This recipe was so good I can easily forego store-bought banh mi.
So delicious, everyone in the house liked the flavor a lot, so much that we are definitely going to make it again. My little loved the pickled vegetables too. Instead of Sriracha I used Valentina hot sauce.
This vietnamese sandwich looks so yum. Vietnam cuisine is something new to us. we are definitely looking forward to try this recipe.
I hope you love it, Priya! 🙂
Amazing sandwich…so tasty and so easy. I thinly sliced jalapeño, cucumbers and radish and then prepared with sugar, rice vinegar and water as directed. I mixed up the mayo with a bit of Siracha… delicious. Highly recommend this recipe; will make again and again.
So glad you decided to give it a try, Valerie! Appreciate you taking the time to come back and comment 🙂
A friend of mine makes a similar version but uses bbq chicken drizzled with a teriyaki type sauce…no mayo.
That sounds delicious!
Going to make chicken Sunday. We just used leftover brisket and burnt ends for Banh Mi and have used pulled pork for them twice during the last two months of being stuck at home. I pick fresh rolls from a Banh Mi shop about two miles from our house. Rain next couple of days so we will cook inside.
Great recipe. However I feel, the authenticity of Banh me comes from using liver patte instead of mayo. I am looking out for the recipe for that.
Great flavor on the chicken! My 7 yr old’s comment after his first bite, “You have got to make this more often!” So I made it 2 nights in a row! The 2nd night I used lemon zest instead of lime, it’s what I had and it wasn’t quite the same. I’m making this again tonight. Thank you.
Oh that’s so good to hear! I’m glad your family enjoyed the sandwiches. Thank you for circling back to leave a comment 🙂
Love this recipe! It’s actually better than the restaurant versions around here.
That’s awesome; so happy to hear that, Geri!
Just. So. Good.
I’ve never had a banh mi before but this was just so delicious! I browned the chicken in a pan but then finished it in the oven as I baked the baguettes because the sugar was starting to burn a bit. Didn’t affect the flavour though!
I spread the baguettes with sriracha mayo and it was divine. Will definitely make again!!
Happy to hear you enjoyed it, Alyx! Appreciate you circling back to leave a comment 🙂
Really good! I left the sugar out of the marinade, and I halved the sugar in the pickling brine – but other than that followed the ingredients exactly. Took me about 10 minutes to prep the pickled veggies and chicken marinade, and then I let them sit in the fridge for a full day. Tonight I cooked the chicken in a skillet on the stove, and it even though it wasnt grilled it was really, really flavorful. So nice that dinner took 15 minutes, and turned out so delicious. So so so good. And my 2 year old ate the meal as a deconstructed sandwich. Can’t say enough. We loved it.
Hi there! So happy to hear it was a hit with your family and that it was approved by your two year old as well! Appreciate you taking the time to leave a review!
This recipe is incredible. Especially for the chicken. One cool thing about it is that it takes about 15 minutes to prep the veggie mixture and chicken marinade the night before. And then the next day it only takes about 15 minutes to prepare and assemble. The chicken is so good that we make extra and add it to dragon noodles, summer rolls, or egg fried rice later on in the week. So so good. The only thing I changed is that I did not add much sugar to the brine mixture for the carrots and daikon.
I was craving a bahn mi sandwich soooo badly and, unfortunately, the little place I used to get them closed down. Then I stumbled across your recipe and OH MY GOSH – these are amazing!
I found a recipe to make Vietnamese-style mayo for spreading on the sandwiches (I used regular stuff in the marinade) but, otherwise, I kept everything exactly the same. They were so delicious and made awesome leftovers for lunch the next day. These will be in regular rotation, for sure!
I make this at least once a month! My husband, my 2 sons and I love it!
I pickle the small red radishes, cucumber and jalapenos, all sliced into rounds.
Sometimes I slice the chicken before marinating, and then every single piece is bursting with flavor!
Thank you so much for this amazing recipe!
AMAZING! Made these for dinner tonight. They were so delicious. Easy to prepare as well. My husband said that they were restaurant quality. Will definitely make these again.
Delicious and will be making this again (and again)! I’ve tried a couple of Banh mi recipes and this really was the best fit for my family and I! Thanks for sharing.
Love it! Taste just like I picked them up from a restaurant! Super authentic. Thank you for sharing!
What kind of rice vinegar do you recommend, I’m hoping to make this soon! Thank you!
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