Go Back
+ servings
Banh Mi
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Vietnamese banh mi consists of a loaf of crispy bread, sweet and sour pickled vegetables and roast meat, garnished with fresh cilantro and chili.
Course: Main Course
Cuisine: Asian, Vietnamese
Servings: 4 people
Author: Vera Abitbol
For the pickled vegetables
  • 2 carrots , peeled and cut into thin strips
  • 1 daikon (white radish), peeled and cut into fine julienne
  • 1 teaspoon salt
  • 1 lime , thinly sliced
  • 1 tablespoon sugar
  • ½ cup white vinegar
  • 3 tablespoons rice vinegar
  • ½ cup hot water
For the chicken
  • 4 boneless chicken thighs
  • 1 tablespoon finely chopped fresh lemongrass
  • 1 tablespoon sugar
  • 1 shallot , thinly sliced
  • 1 tablespoon fish sauce (nuoc mam)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic , crushed
  • Freshly ground black pepper
  • 3 tablespoons aioli (garlic mayo)
  • 3 tablespoons Sriracha sauce
  • 1 Thai chili , finely chopped (optional)
  • ½ cucumber , thinly sliced
  • ½ bunch cilantro
  • 2 baguettes
Pickled vegetables
  1. Put the carrots and daikon in a large bowl and sprinkle with salt and sugar. Mix for 2 minutes
  2. Place vegetables and slices of lime in a jar, pour in the vinegar and water and marinate overnight or at least 8 hours in the refrigerator. This preparation can be kept four weeks in the refrigerator.
  1. Flatten chicken with a meat tenderizer and cut into strips.
  2. In a bowl, mix the lemon, sugar, shallots, fish sauce, soy sauce, sesame oil, canola oil, garlic and pepper. Add chicken and coat completely.
  3. Cover and refrigerate overnight.
  4. Pour chicken and marinade on a cold pan. Cook over medium/high heat for 10 minutes, stirring regularly.
  1. Open the baguette in half and spread the aioli on one side and the Sriracha sauce on the other side.
  2. Top with chicken and vegetables.
  3. Sprinkle Thai chili (optional).
  4. Finally garnish with slices of cucumber and cilantro.