Vietnamese Banh Mi Chicken Sandwich
Prep time
Cook time
Total time
Serves: 4
For pickled veggies...
  • ½ cup rice wine vinegar
  • 1 Tbl. sugar
  • 1 tsp. salt
  • 1 carrot, julienned or spiralized
  • 1 daikon radish, julienned or spiralized
  • 1 jalapeno, thinly sliced
For chicken burger...
  • 1 lb. ground chicken
  • 1 scallion, thinly sliced
  • ⅓ cup fine diced red onion
  • ½ cup chopped cilantro
  • 1 Tbl. sesame oil
  • 1 Tbl. soy sauce
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. black pepper
For spicy mayo...
  • ½ cup mayonnaise
  • 1 Tbl. soy sauce
  • 1 tsp. sriracha sauce
  • 1 tsp. sesame oil
  • 1 tsp. fish sauce, optional
For Banh Mi Sandwich...
  • 1 long baguette (about 24-inches)
  • 2 cups fresh herbs (cilantro, basil, mint)
For the pickled veggies...
  1. In a small glass bowl, whish together vinegar, sugar and salt. Add in prepared veggies and refrigerate a minimum of 30 minutes or up to two days ahead.
For the chicken burger...
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine all ingredients until just combined. Do not overwork. Form into 4 patties or 1-inch meatballs. Place on parchment lined baking sheet. Bake for 25-30 minutes or until instant read thermometer inserted in the center reads 160 degrees. (Meatballs will require less cooking time, check after 15 minutes).
For the spicy mayo...
  1. While the burgers cook, combine mayonnaise ingredients in a small bowl and refrigerate.
To serve...
  1. Slice baguette into fourths, then cut each piece in half. Spread insides with spicy mayo. Layer fresh herbs and pickled veggies, then top with burger. Add additional herbs and pickled veggies.
Recipe by Lemony Thyme at