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Roasted chicken banh mi sandwich with pickled carrots and cilantro on a wooden plate.

Roasted Chicken Banh Mi Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Nguyet Vo
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 sandwiches 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Vietnamese


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.


Units Scale

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)


For the chicken

  1. Prep oven. Heat the oven to 425 degrees F.
  2. 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.
  3. 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

  1. Mix. Whisk together rice vinegar, sugar, and salt in a small bowl.
  2. Pickle carrots. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

For the sandwiches

  1. Prep bread. Cut each baguette horizontally in half. Lightly toast each half.
  2. Add mayo. Spread mayo on each half, if using.
  3. 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.

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