This Vietnamese banh mi sandwich is easy to make using rotisserie chicken and a tasty glaze. Pickled carrots, cilantro, and crunchy baguette keep it traditional.
- Prep Time:
20 mins - Cook Time:
10 mins - Total Time:
30 mins
My Mother’s Banh Mi Sandwiches
I grew up eating banh mi sandwiches. It makes me so happy they are finally getting the recognition they deserve. There are hundreds of variations of this popular Vietnamese street food (including this meatball banh mi) but this chicken banh mi variation is a personal one.
This roasted chicken version is based on the banh mi sandwiches my mother made when I was young. She used chicken legs (with the skin) that were marinated overnight and then fried. She then shredded the meat and put it in crusty baguettes that had been split and smeared with homemade mayo (which she painstakingly made with an egg yolk and oil). They were not exactly healthy but, boy, were they tasty!
Almost Like Mom’s
Nowadays, I try to eat healthier and I definitely do not have the time to make my own mayo. However, I still love a good banh mi sandwich. I decided to adapt my mother’s marinade and make it into a glaze for store bought rotisserie chicken. This cuts down the prep time but still gives the chicken a good boost of flavor.
You can add some sriracha mayo, cucumbers, and jalapeño peppers on your sandwich if you like but I feel all you really need to make this complete is just some cilantro and pickled carrots.
Roasted Chicken Banh Mi Sandwich
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches
- Category: Dinner
- Method: Oven
- Cuisine: Vietnamese
Description
This Vietnamese banh mi sandwich is easy to make using rotisserie chicken and a tasty glaze. Pickled carrots, cilantro, and crunchy baguette keep it traditional.
Ingredients
For the chicken
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 3 garlic cloves, finely minced
- 1 green onion, finely minced
- 1 1/4 cups shredded rotisserie chicken
For the pickled carrots
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sugar
- Pinch of salt
- 2 medium carrots, coarsely shredded
For the sandwiches
- 2 (6-inch) baguette rolls
- Handful fresh cilantro, rinsed and dried
Other optional toppings
- Jalapeño, thinly sliced
- Cucumbers, thinly sliced
- Sriracha Mayo (1/4 cup mayo mixed with 1/2 teaspoon Sriracha chili sauce)
Instructions
For the chicken
- Prep oven. Heat the oven to 425 degrees F.
- Prep chicken. In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.
- Cook chicken. Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.
For the pickled carrots
- Mix. Whisk together rice vinegar, sugar, and salt in a small bowl.
- Pickle carrots. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
For the sandwiches
- Prep bread. Cut each baguette horizontally in half. Lightly toast each half.
- Add mayo. Spread mayo on each half, if using.
- Fill. Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.
Alexandra says
What a great to turn leftover chicken into a treat!
Thank you for the tips about zhuzhing up the rotisserie chicken. We had pate, and chicken in the fridge and fresh garden herbs and veggies to take this to the next level. Definitely going in our regular rotation! Cảm ơn!
Nguyet says
You are so welcome! Thank you for such a kind review.
Leslie says
I love this! However I never know what to serve as a side. Suggestion?
Nguyet says
How about a cucumber salad.
Ingredients:
3/4 cup unseasoned rice wine vinegar
1/4 to 1/3 cup granulated sugar
1/4 teaspoon kosher salt or to taste
About 2 1/4 pounds seedless cucumbers (like English variety)
2-3 large carrots
1/4 cup chopped roasted peanuts
Directions:
In a large bowl whisk together the vinegar, sugar, and salt. Stir until the sugar is dissolved.
Peel the cucumbers entirely or peel them leaving stripes of skin (your choice). Cut the cucumbers at a slight angle into 1/4-inch thick slices. Add the cucumbers to the bowl of dressing.
Peel the carrots then either cut the carrots into long thin ribbons using a vegetable peeler or cut them julienne style. Add carrots to the bowl.
Toss the carrots and cucumbers with salad dressing until everything is evenly mixed. Cover and refrigerate for 1 to 4 hours, tossing occasionally. Just before serving, sprinkle the chopped peanuts on top.
Notes:
I give a range for the sugar because it’s really to taste. You want a balance of sour, sweet, and salty in this salad. So adjust the sugar and salt to your personal preference.
This makes a generous salad so feel free to scale down the cucumbers and carrots as needed.