- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 3 cloves
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 2 tbsp
- 200 g
- 120 ml
- 1 cup
- 4 tbsp
- 2 tsp
- ½ tsp
Process
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In a small bowl, whisk together the fish sauce, soy sauce, half of the sugar, half of the vegetable oil, minced garlic, and minced lemongrass. Add the chicken thigh strips and toss to coat. Let marinate for at least 15 minutes at room temperature.
While the chicken marinates, make the pickled vegetables: in a medium bowl, combine the julienned carrot and daikon radish with the rice vinegar, remaining sugar, and salt. Toss well and set aside for at least 15 minutes to pickle.
In a small bowl, mix the mayonnaise with sriracha (if using) to make a spicy mayo. Set aside.
Heat the remaining vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 4–5 minutes per side, until cooked through and lightly charred. Remove from heat.
While the chicken cooks, warm the baguettes in a 180°C oven for 5 minutes, or until crisp. Slice each baguette lengthwise, leaving one side intact to form a hinge.
To assemble, spread a generous layer of spicy mayo on the inside of each baguette. Layer with cucumber batons, pickled carrot and daikon, cooked chicken, and fresh cilantro sprigs. Close the sandwiches and serve immediately.
Kitchen notes
Kitchen notes
- Do not over-marinate the chicken: 15-30 minutes is enough. Longer than 2 hours in the acidic fish sauce can make the texture mushy.
- For the most authentic texture, use a light, airy baguette with a thin crust, not a dense French baguette. If yours is too hard, mist it with water and bake at 180°C for 5 minutes to soften the crust.
- The pickled vegetables are ready when they taste tangy and slightly softened, about 15 minutes. They can be made ahead and kept in the fridge for up to 2 weeks.
- Pat the chicken dry before cooking if the marinade is very wet, so it sears instead of steaming. A hot skillet is key for those caramelized edges.
Substitutions
- chicken thighs→firm tofu or portobello mushrooms for a vegetarian version
- fish sauce→soy sauce plus a pinch of salt for a vegetarian alternative
- daikon radish→jicama or kohlrabi
- sriracha→any chili garlic sauce or omit for mild
Storage & reheating
Store leftover components separately in airtight containers in the refrigerator: cooked chicken for up to 3 days, pickled vegetables for up to 2 weeks, and spicy mayo for up to 1 week. Assemble sandwiches fresh; if you must store a whole sandwich, wrap tightly and refrigerate for up to 1 day, then reheat in a 160°C oven for 5-7 minutes to re-crisp the bread. Do not freeze assembled sandwiches; the vegetables become watery.
FAQ
The questions we get asked most
Why is my banh mi soggy?
Sogginess usually comes from excess moisture in the fillings or not toasting the bread. Make sure the pickled vegetables are well drained, pat the cucumber dry, and toast the baguette until crisp before assembling. Also, avoid overloading with sauce; a thin layer is enough.
Can I make the pickled carrots and daikon ahead of time?
Yes, the pickles can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. They actually improve in flavor after a day or two. Just keep them submerged in the pickling liquid.
What can I use instead of fish sauce?
If you need a vegetarian or fish-free version, substitute soy sauce with a pinch of salt, or use vegan fish sauce. The flavor will be slightly different but still delicious. Adjust the salt to taste.
How do I know when the chicken is cooked through?
The chicken is done when the internal temperature reaches 74°C and the juices run clear. Alternatively, cut a piece in half; there should be no pink in the center. Overcooking will dry it out, so remove from heat as soon as it is done.
Can I use a different protein?
Yes, this recipe works well with pork tenderloin, beef sirloin, shrimp, or tofu. Adjust cooking times accordingly: shrimp cook in 2-3 minutes per side, tofu until golden, and beef to your desired doneness. The marinade is versatile.
Is banh mi gluten-free?
Traditional banh mi uses wheat baguette, so it is not gluten-free. However, you can use a gluten-free baguette and ensure the soy sauce and other condiments are gluten-free. Check labels for hidden gluten.
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