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easy vietnamese chicken banh mi recipe: A Busy-Family Lunch

This approachable Vietnamese-inspired chicken banh mi brings together savory chicken, tangy quick-pickled carrots and daikon, creamy sriracha mayo, crunchy cucumber, cilantro, and jalapeño in a crisp toasted baguette. It is designed with accessible supermarket ingredients and simple steps for busy families.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4

Ingredients

  • 1 cup julienned carrots 110 g
  • 1 cup julienned daikon radish 120 g
  • 1/2 cup unseasoned rice vinegar 120 ml
  • 1/4 cup water 60 ml
  • 2 tablespoons granulated sugar 25 g
  • 1/2 teaspoon kosher salt 3 g
  • 1 pound boneless skinless chicken thighs, cut into thin strips (450 g)
  • 1 tablespoon fish sauce 15 ml
  • 1 tablespoon low-sodium soy sauce 15 ml
  • 1 tablespoon packed light brown sugar 12 g
  • 1 tablespoon fresh lime juice 15 ml
  • 2 garlic cloves finely grated or minced (6 g)
  • 1 tablespoon neutral cooking oil such as avocado or canola oil (15 ml)
  • 4 small French baguettes or sandwich rolls split (about 16 ounces/450 g total)
  • 1/2 cup mayonnaise 120 g
  • 1 tablespoon sriracha or other chili sauce 15 ml
  • 1/2 English cucumber thinly sliced (about 5 ounces/140 g)
  • 1 cup loosely packed fresh cilantro leaves 20 g
  • 1 jalapeño thinly sliced (about 1/2 ounce/14 g)

Instructions

  • Make the quick pickles: Place the carrots and daikon in a heat-safe bowl or jar. In a small microwave-safe bowl, combine the rice vinegar, water, sugar, and salt. Microwave just until warm, about 30 seconds, then stir until the sugar dissolves. Pour over the vegetables and set aside while preparing the sandwiches.
  • Season the chicken: In a medium bowl, combine the chicken, fish sauce, soy sauce, brown sugar, lime juice, and garlic. Toss until the chicken is evenly coated.
  • Make the spicy mayo: Stir the mayonnaise and sriracha together in a small bowl. Use less sriracha for a mild family-friendly spread, if preferred.
  • Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook, turning occasionally, until browned and the thickest pieces reach 165°F (74°C), about 8 to 12 minutes total.
  • Toast the bread: Lightly toast the split baguettes or rolls until the cut sides are crisp and warm.
  • Assemble the sandwiches: Spread spicy mayo on the cut sides of the bread. Divide the cooked chicken among the rolls, then add drained pickled vegetables, cucumber, cilantro, and jalapeño. Close the sandwiches and serve right away.