Grilled Chicken Banh Mi

overhead of a halved banh mi and a whole banh mi on a cutting board.

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5 from 7 votes

Course Sandwich

Cuisine Vietnamese

Diet Low Lactose

Servings banh mis

Calories 1047kcal

Author Tracy

Ingredients

Grilled Chicken

2 lbs boneless chicken breasts 3-4 breasts
1/2 cup fish sauce
1/2 cup lime juice
4-5 cloves garlic minced
2 tablespoons sugar
1 tablespoon rice wine vinegar
zest from lime about 1 teaspoon
1/8 tsp red pepper flakes optional

Pickled Daikon and Carrots

2 cups carrots, peeled and cut into sticks
2 cups daikon, peeled and cut into sticks
1 tablespoon white granulated sugar
2 teaspoons granulated salt
1/2 cup white vinegar
1 1/2 cups water
1 tablespoon seasoned rice vinegar

Sriracha Mayo

1/3 cup mayonnaise
1 tablespoon Sriracha

Banh Mi

4 Vietnamese Baguettes
Grilled Chicken sliced into long strips
Pickled carrots and daikon
jalapeno sliced
Sriracha Mayo
fresh cilantro

Instructions

Make Grilled Chicken

Make marinade by adding fish sauce, lime juice, garlic, rice wine vinegar, sugar, lime zest, and red pepper flakes to a pour spout measuring cup.
Add chicken breasts to a ziplock bag, and pour in the marinade and seal the bag. Use your hands to mix chicken and marinade in the ziplock bag. Let marinate in fridge for at least 2 hrs and up to overnight.
Grill by heating grill pan to high heat for 2-3 minutes. Bring down to medium and add some olive oil to pan - make sure that it's all well coated.
Add chicken to grill pan and cook on each side for 5-6 minutes or until internal temperature reaches at least 165 degrees.
Remove from heat and let rest for at least 5 minutes before slicing.

Make Pickled Daikon and Carrots

Slice carrots and daikon into thin sticks about 3-4 inches and add to a medium sized bowl.
Sprinkle with sugar and salt and use your hands to coat and gently rub it into the vegetables.
In a 2 cup pour spout measuring cup or another small bowl, mix the vinegars.
Add carrots and daikon to 12 oz mason jars, packing them in. Add the vinegars to each jar and seal. Store in fridge for at least 1 hr and up to 3 weeks.

Sriracha Mayo

Add mayo and Sriracha to a small bowl and mix until well combined.
Cover and store in fridge until ready to use, or add to a small food grade squeeze bottle.

Assemble

Slice each baguette lengthwise, but not all the way through.
Open baguette and add Sriracha mayo to each side of bread. Add some fresh sliced jalapenos to one side, if desired.
Add a layer of the sliced grilled chicken, daikon and the carrots.
Top with loosely chopped/ripped cilantro and more drizzled Sriracha mayo if desired.
Slice baguette in half (if desired) and enjoy!

Notes

Substitutions:

Chicken: You can also use boneless chicken thighs or pork tenderloin.

Jalapeno: Go the other route and add some slices of cooling cucumber - or do both!

Storage/Make-Ahead:

Mayo: Storage/making this ahead is dependent upon whether you use homemade mayo or store-bought. But this Sriracha mayo will last covered in your fridge for as long as the mayo.

Pickled Daikon and Carrots: These will last up to 4 weeks in the fridge.

Marinade: Make the marinade up to 2 days in advance.

Marinate: Marinate the chicken for up to 24 hrs.

Grill Chicken: Grill the chicken up to 2 days in advance.

Baguettes: These baguettes are best within the first day, but you can make them 2--3 days in advance and store them in a bread bag on the counter or freeze for up to 2 months.

Nutrition