Vietnamese Spicy Grilled Chicken Banh Mi
Inspired by Vietnamese street food, this Spicy Grilled Chicken Banh Mi is a modern twist on the classic sandwich. It features the harmonious combination of savory, spicy, and tangy flavors with marinated grilled chicken, crisp vegetables, and pickled onions. Perfectly complemented by a creamy Sriracha mayo spread, this sandwich strikes the perfect balance between crunchy and tender textures. Ideal for a crowd-pleasing lunch or a fun and adventurous dinner option, this recipe offers a delightful culinary journey. Toast your bread for extra crunch and flavor, and don't skimp on the fresh cilantro for an authentic touch. Enjoy this vibrant and satisfying meal with minimal preparation and maximum flavor.
6
Servings
300
Calories
11
Ingredients
Ingredients
Boneless skinless chicken breast
3/4 lb (sliced 1/4 inch thick or pounded out)
Low sodium soy sauce
2 tablespoons (none)
Mayonnaise
1 tablespoon (plus more for spreading, I prefer Hellmans)
Shallots
2 large (thinly sliced)
Carrots
2 (halved crosswise and thinly sliced lengthwise)
Pickled onions
1/2 cup (cocktail-size, sliced)
Pickling liquid
1/4 cup (from the jar)
Baguette
10 ounces (split lengthwise and toasted)
Sriracha sauce
to taste (for spreading)
Kirby cucumber
1 (very thinly sliced lengthwise)
Fresh cilantro stem
optional (for garnish)
Instructions
1
In a medium bowl, combine 3/4 lb of sliced boneless, skinless chicken breast with 2 tablespoons of low sodium soy sauce, 1 tablespoon of mayonnaise, and the thinly sliced shallots. Cover the mixture and refrigerate to marinate for about 1 hour, allowing the flavors to meld and infuse.
2
While the chicken is marinating, in a separate bowl, toss together the thinly sliced carrots, 1/2 cup of sliced cocktail-size pickled onions, and 1/4 cup of pickling liquid from the jar. Let this tangy vegetable mixture stand at room temperature for approximately 1 hour to achieve optimal flavor.
3
Preheat a grill pan to high heat. Once heated, grill the marinated chicken slices for about 2 minutes on each side until charred and thoroughly cooked. For the shallots, place them on the grill pan after you flip the chicken to ensure they are perfectly tender without becoming overcooked.
4
Prepare the toasted baguette by spreading mayonnaise on the cut sides. Generously add Sriracha sauce, adjusting for desired spice levels. For a quick and even spread, consider blending the mayonnaise and Sriracha together before spreading them onto the bread.
5
Assemble the sandwich on the bottom half of the baguette by layering the marinated carrot and pickled onion mixture, followed by the very thinly sliced kirby cucumber. Add the grilled chicken and shallot slices on top, then finish with sprigs of fresh cilantro, if desired.
6
Close the sandwich with the top half of the baguette and cut it crosswise into 6 equal pieces. Serve immediately for the best flavor and texture.
Nutrition Information
11g
Fat
30g
Carbs
20g
Protein
433mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Banh Mi recipe?
The recipe uses 3/4 lb of boneless, skinless chicken breast, which can be sliced 1/4 inch thick or pounded out.
How long should the chicken be marinated?
The chicken should be marinated for approximately 1 hour in the refrigerator.
What ingredients are required for the chicken marinade?
The marinade consists of 2 tablespoons of low sodium soy sauce, 1 tablespoon of mayonnaise, and 2 large thinly sliced shallots.
How do you prepare the pickled vegetable component?
Toss 2 sliced carrots and 1/2 cup of sliced cocktail-size pickled onions with 1/4 cup of pickling liquid.
How long do the vegetables need to sit in the pickling liquid?
The mixture should stand at room temperature for approximately 1 hour to achieve optimal flavor.
What is the best way to cook the marinated chicken?
Grill the chicken slices on a high-heat grill pan for about 2 minutes on each side until charred.
When should the shallots be added to the grill pan?
Place the shallots on the grill pan after you flip the chicken so they become tender without overcooking.
What kind of bread is used for this recipe?
The recipe calls for a 10-ounce baguette, split lengthwise and toasted.
What sauces are used as a spread on the baguette?
The spread is a combination of mayonnaise and Sriracha sauce, adjusted to your preferred spice level.
How is the cucumber prepared for the sandwich?
One Kirby cucumber should be very thinly sliced lengthwise.
Is cilantro mandatory for this recipe?
Fresh cilantro stems are optional and can be added as a garnish if desired.
How many servings does this recipe provide?
The recipe yields 6 servings.
How many calories are in one serving of this Banh Mi?
There are 300 calories per serving.
What is the protein content per serving?
Each serving contains 20g of protein.
How much fat is in each serving?
There is 11g of fat per serving.
What is the carbohydrate count per serving?
Each serving has 30g of carbohydrates.
How much sodium is in this dish?
There is 433mg of sodium per serving.
What type of soy sauce is recommended?
The recipe specifies using low sodium soy sauce.
What type of onions are used for the pickling step?
The recipe uses cocktail-size pickled onions.
How should the carrots be sliced for the topping?
The carrots should be halved crosswise and then thinly sliced lengthwise.
Can the mayo and Sriracha be pre-mixed?
Yes, blending the mayonnaise and Sriracha together before spreading ensures a quick and even application.
What flavor profile does this Banh Mi offer?
It offers a harmonious combination of savory, spicy, and tangy flavors.
What is the assembly order for the sandwich?
Start with the carrot and onion mixture, then add cucumber, followed by grilled chicken and shallots, and finally cilantro.
How should the sandwich be cut before serving?
The baguette should be cut crosswise into 6 equal pieces.
Is this recipe suitable for a dinner party?
Yes, it is described as an ideal crowd-pleasing lunch or a fun and adventurous dinner option.
What is the total preparation time for the pickling and marinating?
Both the chicken marinating and the vegetable pickling take approximately 1 hour.
Does the recipe suggest a specific brand of mayonnaise?
The recipe suggests Hellmans as a preferred brand of mayonnaise.
What is the primary texture of the dish?
The sandwich strikes a balance between crunchy bread and vegetables and tender grilled chicken.
Is this an authentic Vietnamese recipe?
It is described as a modern twist on the classic sandwich inspired by Vietnamese street food.
What is the recipe ID?
The recipe ID is vietnamese-spicy-grilled-chicken-banh-mi.