Vietnamese Chicken Banh Mi Sandwich |
Asian,  Main Course,  Poultry

Vietnamese Banh Mi Chicken Sandwich

Recreating a Vietnamese Banh Mi Chicken Sandwich was long over due.

My kid first introduced me to Vietnamese fare. 

Pho.  Coffee.  Bakeries.  And Banh Mi.  Each worthy of their own post. 

Our Vietnamese Beef Pho post continues to be one of my favorites. 

Vietnamese Iced Coffee was incorporated into a great day spent with one of my favorite peeps, as we explored various iced coffees. 

Vietnamese Banh Mi Chicken Sandwich
Vietnamese Bakery

Shelby and I set out on Chinese New Year a couple years back, we headed to Buford Highway, an Asian infusion corridor just outside the hustle and bustle that is Atlanta.

We celebrated with Dim Sum at Canton House.  Then began the slow crawl up the corridor, making our way to Asian Square.  Home to Shelby’s favorite Pho spot, Banh Mi joint, and Vietnamese Bakery.

Chicken Banh Mi Sandwich Pickled Veggies1

The Pickles

A signature ingredient in a Banh Mi Sandwich is pickled carrot and daikon radish. 

I added thinly sliced jalapeno to the mix, with a quick refrigerator pickle marinade.  1/2 cup rice wine vinegar, 1 Tbl. sugar, 1/2 tsp. salt.  We went overnight, but in as little as 30 minutes you can infuse pickle flavor.

Chicken Banh Mi Sandwich2

The Protein

The protein in Banh Mi Sandwiches varies greatly.  I’m not certain there are signature choices, instead a chance to make them your own.  For ours, think chicken burgers or better yet, kicked up chicken meatloaf.

Chicken Banh Mi Sandwich3

Fresh ground chicken, scallion, red onion, cilantro, sesame oil, soy sauce, garlic powder, black pepper and kosher salt.  Form into patties or meatballs (we did both, Banh Mi Bites were like a party in your mouth).

Chicken Banh Mi Sandwich Herbs

The Fresh Herbs & Mayo

Fresh herbs elevate any dish, but in these sandwiches, they bring one more layer of freshness.  Cilantro is classic, however basil and mint pair perfectly as well.  Don’t be shy, pile on the herbs.

Then there is the spicy mayo.  I infused our mayo with soy sauce, sriracha hot sauce, sesame oil and fish sauce.  It had a mild kick and smooth finish.

Vietnamese Chicken Banh Mi Sandwich |

On this day, I introduce the Vietnamese Banh Mi Chicken Sandwich to the pages of Lemony Thyme.  This savory sandwich has so much flavor with the juicy chicken, the punchy pickles and fresh herbs and the sweet and spicy mayo. I made a few extra Banh Mi Bites to hold us over while I pictured the sandwich.

Vietnamese Banh Mi Bites

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Vietnamese Chicken Banh Mi Sandwich |

Vietnamese Banh Mi Chicken Sandwich

Libby with Lemony Thyme
This savory sandwich has so much flavor with the juicy chicken, the punchy pickles and fresh herbs and the sweet and spicy mayo.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


For pickled veggies…

  • 1/2 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
  • 1/3 cup fine diced red onion
  • 1/2 cup chopped cilantro
  • 1 Tbl. sesame oil
  • 1 Tbl. soy sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

For spicy mayo…

  • 1/2 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…

  • 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…

  • Preheat oven to 400 degrees.
  • 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…

  • While the burgers cook, combine mayonnaise ingredients in a small bowl and refrigerate.

To serve…

  • 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.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating