Chicken Banh Mi is the much-loved chicken variety of the classic Vietnamese Banh Mi sandwich. It has all the familiar flavours of Banh Mi – pate, mayo, fresh herbs and pickled vegetables – but instead of mystery pink meat slices, it’s made with chicken! Fabulously effortless.
Chicken Banh Mi
Banh Mi is a meat filled French baguette sandwich stuffed with Asian flavours. Born from the time of France’s occupation of Vietnam, I imagine the French just couldn’t cope without crusty bread so they introduced baguettes to the Vietnamese and the Vietnamese filled it with their meats and herbs and voila! The now-world-famous Banh Mi was born.
While Vietnamese locals love the classic mystery-meat-pork-cold-cuts version, there are all sorts of other varieties across Vietnam and around the world these days. Grilled meats, beef, chicken, meatballs, egg, sausage, BBQ pork, fish, egg, to name a few.
Today, I’m sharing a shredded chicken version which is very popular among Sydney locals who remain suspicious of the mystery pink cold-cut slices!!
One tip: Stuff generously. The photo is above is how it looks when squished. Look how full it is before I picked it up. ⬇️ The motto here – don’t skimp on fillings!!!
Ingredients in chicken banh mi
Any sandwich is the sum of its parts, and it holds extra true for Banh Mi. Each ingredient in isolation is not extraordinary. The combination sounds odd, for for Banh Mi first timers. But one bite is all it will take to get you jumping onto the Banh Mi train!
The baguette
Use a standard crusty white baguette, not a fancy artisan one like sourdough as they are too chewy. The best baguettes used by the most popular Banh Mi vendors in Vietnam have delicate crispy crusts and fluffy soft insides.
If your baguette is not as crusty as you’d like, just pop it in the oven for a few minutes to crisp up. (I do this because it’s just not a proper Banh Mi unless the crust is crispy!)
Stuff inside
Chicken – I just use a store bought roast chicken for convenience. You could also make your own. Either use a plain brined roast chicken (so the flesh will be seasoned) or poach chicken breast then use a bit of extra Maggi Seasoning.
The amount of chicken you use will depend on the size of your baguette. You can really be as generous as you want. I’m pretty generous!
Grilled lemongrass chicken – There’s also varieties of chicken Banh Mi made with grilled marinated chicken. If that’s what you’re after, use the chicken in this Lemongrass chicken recipe, cut it into slices and use in place of the shredded chicken. Skip the Maggi seasoning, you won’t need it.
Green onion – You need 2 to 3 pieces that are about as long as your bread roll for each Banh Mi.
Cucumber – You will need 2 thin slices (cut lengthwise) for each Banh Mi. 1 cucumber should be enough.
Fresh chilli – Either birds eye chilli (popular ones here in Australia) or Thai red chilli. Anything red and fiery. It’s all part of a great Banh Mi!
Quick pickled vegetables
This is one of the things that makes Banh Mi so special – the crunch of pickled carrot and daikon. It’s so good!! Don’t even think about skipping this. If you can’t find daikon (white radish), just double up on carrot.
Carrot and daikon (white radish) – These are the two pickled vegetables most commonly used in Banh Mi. They are cut into thin batons so you get a terrific crunch (albeit pickled-softened-crunch!) when you bite in them.
Don’t be tempted to shortcut cutting the vegetables by using a box grater. I tried (the lazy cook in me couldn’t resist) – and it just wasn’t the same. A big vinegary pile of coleslaw-like mush. I missed the crunch!
Rice wine vinegar – This is the vinegar used for the pickled vegetables, an Asian vinegar made from rice. Substitute with apple cider vinegar.
Salt and sugar – For pickling. These pickled vegetables are a bit sweet and bit salty, nice balance between the two.
Spreads and sauces
“It’s not a Banh Mi without pate!” she declares vehemently.
Maggi Seasoning – This is basically like a soy sauce but with more flavour. No, not MSG! 🙂
While some Banh Mi vendors make their own secret sauce, this is the most common sauce used straight out of the bottle. Find it in the Asian or sauce aisle at large grocery stores here in Australia.
Pate – Chicken pate is on theme here though you can use any pate you want. While you’re most welcome to go ahead and indulge in expensive pate, there’s actually no need. With so much other stuff going on in this sandwich, no one’s going to know if you used a budget pate or a premium one!
Mayonnaise – Whole egg mayonnaise or Japanese Kewpie mayonnaise please. I don’t use other types of mayonnaise (too vinegary or too sweet).
How to make a chicken banh mi
Making any type of Banh Mi is just about the order in which you layer. Rich and creamy on the bottom, topped with meaty then finished with fresh.
Split the baguette in half but don’t cut it all the way through.
Butter – Spread butter on the lid of the baguette.
Pate and mayo – Spread pate then mayonnaise on the base of the baguette. Don’t skimp – the most popular Banh Mi joints in Vietnam are always the ones that are most generous with the pate!!
Chicken and sauce – Top with shredded chicken then drizzle with Maggi Seasoning, the secret Banh Mi sauce!
Vegetables & herbs – Stuff in a generous amount of pickled carrot and daikon, layer 2 slices of cucumber then stuff with 2 to 3 green onion stems and a few sprigs of coriander.
Chilli – Lastly, sprinkle with as much fresh chilli as you dare, then devour!
Go hard with the chilli! Little pops of fresh chilli buried amongst the freshness of pickled vegetables is a signature characteristic of Banh Mi so don’t be shy with the chilli! In fact, try it the other way. Be brave, go hard, then if it’s too much for you, just pick ’em out!!
And there you have it. The chicken version of the infamous Banh Mi, filled with flavours like you’ll never experience in a Western sandwich! That combination of the fresh herbs and pickled vegetables with the smear of rich creamy pate and mayonnaise is stellar. It works with many proteins, but using chicken is an easy option if you just use a store bought roast chicken like I do.
If you’re new the world of Banh Mi, this is a good one to start with. Hope you give it a go! – Nagi x
Watch how to make it
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Chicken banh mi (Vietnamese sandwich)
Ingredients
Pickled vegetables:
- 2 medium carrots , peeled cut into 2-3mm / 1/10″ batons (Note 1)
- 1/2 large white radish (daikon), peeled, cut the same as carrots (Note 1)
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking / kosher salt
- 3/4 cup rice wine vinegar (sub apple cider vinegar)
Banh Mi:
- 4 crusty white rolls ~ 20cm/8" (Note 2)
- 2 – 3 tbsp salted butter
- 120g/ 4 oz chicken pate (or other pate of choice)
- 4 tbsp whole egg mayonnaise or Kewpie
- 4 cups (400g/ 14oz) shredded chicken (1 small store bought or homemade brined roast chicken, or poached breast)
- 2 – 3 green onion stems , cut to bread roll length (3 pieces per Banh Mi)
- 1 cucumber , thinly sliced lengthwise (2 slices per Banh Mi)
- 1 1/2 cups (lightly packed) coriander/cilantro sprigs
- 1/4 tsp Maggi seasoning per Banh Mi (Note 3)
- 2 – 3 birds eye or Thai red chilli , finely sliced
Instructions
Pickled vegetables:
- Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.
- 2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Banh Mi:
- Split the bread roll in half but don't cut all the way through.
- Butter – Spread the lid with butter.
- Pate then mayo – Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.
- Chicken & Maggi – Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).
- Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!
Recipe Notes:
Nutrition Information:
I love a good sandwich.
And there’s more coming soon!
Life of Dozer
He was squinting in the sun….
Now I’m squinting in the sun….
At the restaurant I always used to “navigate” to the Daikon and Carrot Salad in the salad bar !!! I loved it ! When I had access to a garden plot, I raised about 2,000 pounds of daikon each summer and gave it all to those from SEAsia and they LOVED it. I kept a few pounds for myself but they tell me they used a lot of it for kimchi ?
Nagi, this is sooo…. much better than the pork version we made a while ago, and easier the get everything together. Thanks
Nagi! These were amazing!
I added fried shallots for extra crunch, very yummy
Yeah yeah yeah!! Hadn’t read the email, Just went to the recipe from the website not the email! Didn’t realise we had a UK release date{! Hooray!!
And bought it obviously 🙄 if there was any doubt for anyone!
Wow, so good! Equally as good as we have bought!
this goes FANTASTIC with your Vietnamese meatball recipe too!
Nagi
Correct me if I’m wrong, but Maggi DOES have MSG in it, doesn’t it ?
This was delicious. It’s difficult to get the same type of radish where I live in the UK so used the usual radishes that you can get from most supermarkets and they worked really well. If you looked at the ingredients on paper you’d never think they would go but OMG they seriously do.
I was craving Bahn mi and had one for lunch the other day. That night I discovered this recipe ( it was meant to be) made it tonight, was a big hit! Hubby went back for thirds!
Mystery pink meat slices got me laughing, wonder what that might be. Here in Melbourne we get great Banh Mi, widely available, and it’s made with pork belly with light crispy crackling. Really good. Chicken looks worth a try. Thanks..
We have been making your Bahn mi for ages and it’s one of our family’s absolute favourites. Usually always use a store bought roast chicken. We drizzle your bibimbap sauce (minus the sesame oil) over the top, not authentic I know, but delicious!
Thank you so much for the bonus cookbook!! I love all your recipes and am looking forward to receiving “Dinner” soon.
I’ve never seen carrots or green onions that large! Beautiful! Think I can hunt down a daikon at Whole Foods, perhaps. Otherwise I’ll use our little common red radishes. (VA in USA) Dozer with the sunnies!! 😎
Since you say you’re in VA, I’ve seen daikon at Harris Teeter. They have some Asian veg in a corner of the produce aisle.
I look forward to trying this recipe! I’ve made Bahn Mi in the past, but never with pate. I live in a smaller town in Tennessee, USA. Hopefully, I can find the pate in the nearby bigger town.
Rene – pate is incredibly easy to make, fast and cheap – just PU a pound of chicken livers from your supermarket, nearest butcher or corner shop and look up an easy recipe!
Thank you for the tip!
Rene, if you have an Aldi near you, they have braunschweiger (in a tube) near the deli meats. That’s what I plan to use.
Thank you so much! There is an Aldi in the larger town. I’ll check there.
Love this! It looks amazing x And Dozer looks so sweet in your sunglasses x do you think I could use ordinary red radish if I can’t find daikon?
Dear Nagi, thank you for all your wonderful recipes.
May I only remark something today, please. MAGGI SEASONING CONTAINS A LOT OF MSG – the reason why it tastes so nice !!!
Warmest regards and thank you again for all !!!
Mari-Luise
In Australia I can’t see flavour enhancer 621 (MSG) on the ingredient label. However there are other flavour enhancers in the ingredients that may have a similar effect to people sensitive to MSG.
Flavour enhancer 621 = MSG
Flavour enhancer 627 = Disodium guanylate
Flavour enhancer 635 = Disodium ribonucleotides
Any suggestions for substituting the cilantro sprig? Hate cilantro.
Parsley
mint and/or basil?
It’s the first time I’ve heard and viewed the recipe. Looks awesome and totally appeals to my Asian roots. Shukria (thank you !) Tomorrow, this shall be served to my family I’m visiting. Dozer looking too cool with his shades 😎 🐕Huge thanks for this awesome recipe from Pakistan 🇵🇰 😀 😋
I make this all the time with leftover BBQ chicken, I cheat with mayo mixed with mustard and lemon juice, and yes I make my pickled vegies. It’s a keeper and so ‘clean eating’ a roll too.
When you say Chicken Pate, do you mean Chicken Liver Pate or something else?
It’s Chicken Liver Pate Christian, and it’s delicious!
🙂
Thanks Carol ! I bought some today so will be making these this weekend !