- Prep Time:
20 mins - Cook Time:
10 mins - Total Time:
30 mins
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.
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!
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 1x
- 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
- Preheat the oven to 425 degrees F.
- 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.
- 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
- Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
For the sandwiches
- Cut each baguette horizontally in half. Lightly toast each half.
- Spread mayo on each half, if using.
- 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.
Keywords: chicken banh mi, Vietnamese banh mi sandwich
Tracy says
I tried this recipe and liked it so much that I made it again within a couple of weeks. I overlooked the step that calls for cooking the chicken after you toss it in the sauce. I liked it that way and now am afraid to change it! Thanks for helping me to finally try this Vietnamese sandwich that I have heard so much about.
Taming of the Spoon says
If the recipe works for you to not cook the roasted chicken in the sauce, I say go with it! I am so glad you have discovered the awesomeness of banh mi sandwiches. Thank very much for coming back to leave a comment.
Mallisa says
Would this be a good sandwich chilled? We are go canoeing and I wanted to make something different as our lunch…
Taming of the Spoon says
I think the chicken and the vegetables would be fine but I would be worried about the baguettes. The texture of cold french bread isn’t the best and the pickling juices from the vegetables can make the bread soggy if the sandwiches sit for awhile.
One thought is to keep the chicken and vegetables chilled but then pack the baguettes separately at “air temperature”.
Sarah says
This recipe is absolutely delicious! I love the flavor of the chicken! Great work!
Taming of the Spoon says
I’m so glad you liked it. Thank you so much. Your comment made my day!
Kelly Keagy says
Do you think this would travel if I made the sandwich ahead with the exception of the carrots? I was thinking I could put them on at the last minute so the bread doesn’t get soggy.
Taming of the Spoon says
Yes, I think this would travel really well. Wrap the sandwich in foil so the filling doesn’t fall out and then add the carrots when you’re ready to eat. Enjoy!
Kara G says
Thank you so much for sharing this delightful recipe! My husband remarked that it was so good that if it were at a restaurant he would order it all of the time. So happy to have such a delicious sandwich in our meal rotation
In fact, we loved it so much tonight that we are making it again tomorrow.
Taming of the Spoon says
Thank you so much!! I’m so glad you guys like it.
Darlene says
This recipe was AMAZING!!!
Taming of the Spoon says
That’s fantastic, I’m so glad you love it!
shane says
This recipe is great! I added 1/2 teaspoon of fish sauce to the sauce for the chicken and omitted the scallion. I want to stress that the recipe w/o my edits is still very tasty. Many thanks!!
★★★★★
Taming of the Spoon says
That’s great to hear Shane, thanks so much!
shafon bratcher-michel says
Hi, I made this today and it was sooo good, thank you for sharing!
Taming of the Spoon says
Yay! I’m so happy you loved it.
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.
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.