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😋 A delicious Vietnamese recipe
For those who are new to me, you'll also discover my love of world cuisine! Travelling through food and discovering other culinary cultures is one of my passions.
Let's get back to our Bánh mì: it's a sandwich that originated in Vietnam during the Frenchcolonial era. In Vietnam, baguettes are smaller and made with rice and wheat flours. Here, the sandwich is topped with shredded chicken in sauce, carrot and red onion pickles, and a virgin coriander sauce.
💙 Why you'll love this recipe
- It takes you on a journey in the blink of an eye
- It's very quick, as it's ready in just 30 minutes.
- It's super easy to carry, so it's great for picnics or travel.
🐹 Are there any vegan alternatives?
If you wish to veganize this recipe, no problem: buy a white bread without eggs, replace the chicken by the meat substitute of your choice (tofu, tempeh, seitan, etc...) and the bee honey by flower honey, nettle honey, dandelion honey, etc....
🥕 When do you eat carrots?
They can be eaten from September to March/April included.
You can store this banh mi in the fridge for 2 to 3 days, in a sealed airtight container.
If you make this Banh Mi, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Chicken Banh Mi sandwich with cilantro sauce
- 1 bakery-bought baguette
- 1 large carrot
- ½ lemon
- 1 tablespoon fresh cilantro
- 1 chicken breast
- 1 red onion
- 3 teaspoons soy sauce
- 1 Gem lettuce
- 4 tablespoons olive oil
- 4 tablespoons white vinegar
- ¾ cup water
- 1 tablespoon water
- 1 tablespoon honey
- Salt to taste
- Black pepper to taste
- Bring a pan of water to the boil. When the water boils, cook the chicken for 15 to 20 minutes. Once cooked, flake the chicken with a fork. Mix the soy sauce, honey, 1 tablespoon water and 2 tablespoons olive oil in a bowl. Add the shredded chicken and mix well. Season with pepper and leave to marinate in a cool place until the end of the recipe.
- Peel and finely chop the carrot, then slice half the red onion. In a small saucepan, bring the ¾ cup water and white vinegar to the boil. Turn off the heat and add the carrot and red onion. Leave to marinate in the fridge until the end of the recipe.
- In a bowl, place half the chopped cilantro (save the rest for garnishing), the lemon juice, 2 tablespoons olive oil and the remaining chopped red onion. Season with salt and pepper.
- Preheat your oven to 390°F/200°C in natural convection/static heat mode. Lightly moisten the baguette, then place it on an ovenproof tray. Once the oven is hot, place the baguette in the oven for 5 to 7 minutes, until golden-brown.
- Once the baguette is slightly golden, cut it into one sandwich per person, then in half (not all the way through, so that the two halves stay together). Divide the marinated chicken and remaining marinade, carrot and red onion pickles, a few sprigs of cilantro and drizzle with the sauce vierge.
- Remove the base of the gem lettuce and slice. Season with a drizzle of olive oil and vinegar. Enjoy the Banh Mi with salad!