Chicken Banh Mi Sandwich

Sweet, spicy pickled vegetables contrast with juicy, well-seasoned ground chicken for an incredible Vietnamese chicken sandwich that tastes like authentic street food.

4.89 from 9 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 480kcal

Author: Dahn Boquist

Ingredients

Chile Mayonnaise:

1 cup mayonnaise
2 tablespoon chili paste
2 teaspoons fish sauce

Pickled Veggies

3/4 cup rice wine vinegar
¼ cup water
3/4 cup granulated sugar
1 teaspoon salt
3 carrots sliced into matchsticks or coarsely shredded
1 small daikon radish sliced into matchsticks
1 onion thinly sliced
1 jalapeno pepper or red chili pepper optional, seeds removed, and thinly sliced

Seasoned Chicken Patties:

2 pounds ground chicken
3 green onions finely chopped
3 garlic cloves minced
3 tablespoons fish sauce
3 tablespoons chopped cilantro leaves
2 tablespoon minced fresh ginger
2 tablespoons honey
2 teaspoons toasted sesame oil
zest and juice of one lime
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

To Assemble the Banh Mi:

8 French baguette rolls sliced in half horizontally then toasted
3 to 4 ounces chicken pate optional but recommended
fresh cilantro leaves
1 English cucumber thinly sliced
Optional: Maggi seasoning or soy sauce

Instructions

Chile Mayonnaise:

Combine the mayonnaise, chili paste and fish sauce in a small bowl. Cover and refrigerate until ready to use.

Pickled Slaw:

Place the vinegar, sugar, and salt in a small, saucepan over medium heat. Cook until the sugar and salt have dissolved. Remove from the heat and let cool to room temperature. Add the carrots, daikon, onion, and jalapeno or red chili pepper (if using). Stir to coat them in the vinegar mixture.
Let sit for 20 to 30 minutes to marinate or make a day ahead and store covered in the refrigerator until ready to assemble the sandwiches.

Banh Mi Chicken Meatballs:

Place all of the ingredients for the chicken meatballs in a large bowl and stir gently to combine.
Pre-heat a skillet over medium-high heat.
Form meatballs by rolling 1 to 2 tablespoons of the meat mixture into a ball. Shape Transfer the meatballs to the pre-heated skillet. Cook for 3 to 4 minutes until browned then transfer to a plate. You may need to cook the meatballs in batches.

Assemble the Chicken Banh Mi

Slice the baguettes in half then toast them on the hot skillet or in the oven under a broiler for 1 to 2 minutes.
Spread some chicken pate (if using) on one side of each roll then spread some chili mayonnaise on both sides.
Place 2 chicken patties in each roll. Top with some of the pickled veggies, cucumber slices, and cilantro leaves.
For extra umami flavor, drizzle about 1/2 teaspoon of Maggi seasoning or soy sauce over each sandwich.

Notes

The pickled veggies can be made a day or two ahead of time and left to marinate in the refrigerator until you are ready to make your sandwiches.

You can also make the chili mayonnaise and meatballs in advance. You can serve the sandwich with hot or cold meatballs.

If you want to eat the Banh Mi while the meatballs are hot, serve the sandwiches immediately after you assemble them, otherwise, the hot meatballs will melt the mayonnaise and soften the veggies. For a cold Banh Mi sandwich, let the meatballs cool down completely and assemble them 2 to 3 hours in advance.

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