- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 2 cloves
- 1 tbsp
- 1 tbsp
- 150 g
- 60 ml
- 1 tbsp
- ½ tsp
- 1 cup
- 4 tbsp
- 2 tsp
Process
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In a bowl, whisk together soy sauce, fish sauce, brown sugar, garlic, and lemongrass (if using). Add chicken thighs and toss to coat. Let marinate for at least 15 minutes.
Meanwhile, make the quick pickles: in a small bowl, combine carrot, daikon, rice vinegar, white sugar, and salt. Massage with your hands for 1 minute, then set aside.
Heat 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 browned and cooked through (internal temperature 74°C).
While chicken cooks, slice baguettes lengthwise, leaving one side attached. Toast in a 180°C oven for 3–4 minutes until crisp.
In a small bowl, mix mayonnaise and sriracha sauce (if using) to make a spicy mayo.
To assemble: spread spicy mayo on the inside of each baguette. Layer cucumber batons, cooked chicken, pickled carrot and daikon, and fresh cilantro. Close sandwiches and serve immediately.
Kitchen notes
Kitchen notes
- Do not overmarinate the chicken: 15-30 minutes is enough; longer than 2 hours can make the texture mushy due to the fish sauce.
- For the best texture, toast the baguette until crisp but still soft inside; this prevents sogginess from the pickles and mayo.
- If you cannot find daikon, use extra carrot or jicama for a similar crunch.
- Cook chicken in batches if your skillet is small; overcrowding will steam the meat instead of browning it.
Substitutions
- chicken thighs→chicken breast or firm tofu
- fish sauce→soy sauce with a pinch of salt
- daikon radish→jicama or extra carrot
- sriracha sauce→chili garlic sauce or omit
Storage & reheating
Store leftover chicken and pickles separately from the bread in airtight containers in the refrigerator for up to 3 days. Keep the assembled sandwiches wrapped tightly in plastic wrap or foil in the fridge for up to 1 day. To reheat, remove chicken and pickles from the bread, warm the chicken in a skillet over medium heat for 2-3 minutes, then reassemble with fresh bread and vegetables. Do not microwave the bread as it will become tough.
Gallery
FAQ
The questions we get asked most
Can I use chicken breast instead of thighs?
Yes, but chicken breast is leaner and can dry out quickly. Cook it for 3-4 minutes per side over medium-high heat until the internal temperature reaches 74°C. Let it rest for 2 minutes before slicing.
How do I make the pickles if I don't have daikon?
You can substitute daikon with jicama, green papaya, or extra carrot. The pickling liquid ratio remains the same: equal parts rice vinegar and sugar with a pinch of salt. Let the pickles sit for at least 10 minutes before using.
Why is my banh mi soggy?
Sogginess usually comes from not toasting the bread or from adding too much sauce. Toast the baguette until crisp, and spread a thin layer of mayo to create a barrier. Also, drain the pickles well before adding them to the sandwich.
Can I make this ahead of time?
You can marinate the chicken and make the pickles up to 24 hours in advance, storing them separately in the fridge. Assemble the sandwiches just before serving to keep the bread crisp. The spicy mayo can also be mixed ahead and refrigerated.
How do I know when the chicken is fully cooked?
The chicken should be opaque all the way through and reach an internal temperature of 74°C on a meat thermometer. If you don't have a thermometer, cut into the thickest piece; the juices should run clear and the meat should be white with no pink.
Is this recipe gluten-free?
Not as written because regular soy sauce and baguette contain gluten. To make it gluten-free, use gluten-free soy sauce (tamari) and serve the chicken and pickles over rice or in gluten-free bread. Always check labels of fish sauce and sriracha for added gluten.
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