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Bánh Mì

Dinner 🍽️Lunch 🥪 Vietnamese 🇻🇳Fusion High-Protein 💪Halal 🕌Comfort-Food

Bánh Mì stacks broiled, juicy chicken with zippy quick-pickled carrots, daikon, and onion, plus cool cucumber, cilantro, and a touch of jalapeño heat inside a lightly toasted baguette. Bright, tangy, and crunchy with a savory, peppery bite, it’s perfect for a lively lunch or casual weeknight meal.

  • Prep30 mins
  • Cook20 mins
  • Serves2
  • DifficultyEasy
Bánh Mì
  1. 1

    Gather all the ingredients.

  2. 2

    Combine the rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, about 1 minute. Let the mixture cool.

  3. 3

    Put the carrot, radish, and onion in a bowl. Pour in the cooled vinegar mixture and let them marinate for at least 30 minutes. While the vegetables marinate, position an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.

  4. 4

    Season the chicken breast with garlic salt and pepper.

  5. 5

    Place the chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.

  6. 6

    Transfer the chicken to a cutting board. Cut it into bite-sized pieces.

  7. 7

    Slice the baguette in half lengthwise. Pull out the soft interior to create a cavity for the fillings.

  8. 8

    Lightly toast the baguette under the broiler for 2 to 3 minutes.

  9. 9

    After the vegetables have marinated, drain off the excess vinegar mixture.

  10. 10

    To assemble the sandwich, spread each half of the toasted baguette with mayonnaise. Layer the chicken on the bottom half. Top with cucumber, the drained pickled vegetables, cilantro, and jalapeño. Squeeze a lime wedge over the fillings and place the top half of the baguette on top.

  11. 11

    Cut into two 6-inch sandwiches to serve.