Description
This delicious Vietnamese bánh mì sandwich features tender broiled chicken, crunchy pickled vegetables, fresh cilantro, and spicy jalapeños all layered inside a lightly toasted French baguette with creamy mayonnaise. Perfectly balanced with tangy and savory flavors, this homemade bánh mì is an easy and flavorful take on the classic Vietnamese street food.
Ingredients
Pickled Vegetables
- ½ cup rice vinegar
- ¼ cup white sugar
- ¼ cup water
- ¼ cup matchstick-cut carrots
- ¼ cup peeled and matchstick-cut daikon radish
- ¼ cup thinly sliced white onion
Chicken
- 1 skinless, boneless chicken breast half
- 1 pinch garlic salt, or to taste
- Ground black pepper to taste
Sandwich Assembly
- 1 (12 inch) French baguette
- 4 tablespoons mayonnaise
- ¼ cup thinly sliced cucumber
- 1 tablespoon fresh cilantro leaves
- 1 small jalapeño pepper, cut into 1/16-inch-thick matchsticks
- 1 wedge lime
Instructions
- Prepare the pickling liquid: Combine rice vinegar, white sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves completely, about 1 minute. Remove from heat and allow the mixture to cool.
- Pickle the vegetables: Place the matchstick-cut carrots, daikon radish, and thinly sliced white onion in a bowl. Pour the cooled vinegar mixture over the vegetables and let them marinate for at least 30 minutes to develop a crisp, tangy flavor.
- Broil the chicken: Preheat the broiler and position the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan. Season the chicken breast with garlic salt and ground black pepper. Place the chicken on the prepared pan and broil, flipping once, until the chicken is browned and cooked through, about 6 minutes per side.
- Slice the chicken: Remove the cooked chicken from the broiler and transfer to a cutting board. Cut into bite-sized pieces for easy sandwich assembly.
- Prepare the bread: Slice the French baguette lengthwise. Remove the soft center from each half, creating a cavity for the fillings. Lightly toast the baguette halves under the broiler for 2-3 minutes until slightly crisp.
- Drain pickled vegetables: After marinating, drain the excess vinegar liquid from the pickled vegetables to prevent sogginess in the sandwich.
- Assemble the bánh mì: Spread mayonnaise evenly on both halves of the toasted baguette. Layer the bottom half with the sliced chicken, followed by thinly sliced cucumber, drained pickled vegetables, fresh cilantro leaves, and jalapeño matchsticks. Squeeze the lime wedge over the fillings for a bright citrus kick. Close the sandwich with the top half of the baguette.
- Serve: Cut the assembled sandwich into two 6-inch portions. Serve immediately for the best texture and flavor.
Notes
- Adjust the amount of jalapeño to your preferred spice level.
- For extra flavor, you can marinate the chicken in a mixture of garlic salt and pepper for 15 minutes before broiling.
- Use day-old baguette for a better texture that holds up well against the moist fillings.
- Make the pickled vegetables in advance to save time on the day of assembly.
