Bánh Mì (Vietnamese Sandwich) – Tastes Better from Scratch

This delicious Vietnamese inspired Bánh Mì sandwich recipe is bursting with fresh and bold flavor from pickled veggies, seasoned chicken and homemade sauce. It’s fun and inexpensive to make from home.

I love the fresh, bold flavors of Vietnamese food, and I especially love attempting to recreate my favorite dishes in my own kitchen. This recipe is not 100% authentic but check out Hungry Huy, or Cooking with Lane for truly authentic Bánh Mì. 

Banh mi (pronounced ban mee),  means “bread” in Vietnamese, or more specifically, a thin and crusty baguette that’s filled with meat (generally pork, pate, or chicken) and veggies.  From my understanding, Banh mi sandwiches are a result of French influence on Vietnamese food.

What I love about these Vietnamese sandwiches:

• Make ahead:  This is a great meal prep recipe because you can make the sauce and pickle the veggies ahead of time.
• Pickled veggies are my favorite part of the sandwich and so EASY to make! The tang and crunch just can’t be beat.
• The sauce: we’ve made a version of sriracha mayo for the sandwiches, but you could also drizzle maggi seasoning on top, which is a popular flavor booster in sauces, soups, and stir-fry’s. Find it at an international foods market or on Amazon.

How to Make Bánh Mì Sandwiches:

Pickle Veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.

Make Banh Mi Sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl, combine the mayonnaise, hoisin sauce and sriracha then season with salt and pepper. Set aside, or make ahead and refrigerate.

Cook Banh Mi Chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.

Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the banh mi sauce on each half of bread. Slice the chicken and place on top then spoon any leftover sauce on top of the chicken. Drain the veggies then add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

I originally shared this recipe June 2015. Updated July 2020 and April 2024.

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