Chicken Bánh Mì
Vietnamese chicken baguette with pickled carrot, cucumber, and cilantro.
Preparation: 20 min · Cooking: 12 min · Total: 32 min · 4 servings
Ingredients
- 2 pc baguettes
- 400 g boneless chicken thighs
- 150 g pickled carrot
- 200 g cucumber
- 30 g cilantro
Instructions
Prepare the sandwich fillings
Split 2 baguettes lengthwise and cut each crosswise to make 4 sandwich portions. On a separate board, cut 400 g boneless chicken thighs into even strips. Drain 150 g ready-made pickled carrot, wash and slice 200 g cucumber, and pick 30 g cilantro leaves. Keep the raw chicken chilled until cooking.
Four bread portions and the drained, sliced vegetables are ready; the chicken strips are evenly cut.
Cook the chicken
Heat a nonstick skillet over medium-high heat. Cook the 400 g chicken strips in one layer for about 12 minutes, turning often, until browned and the thickest strip reaches 74°C/165°F on a food thermometer. Keep the cooked chicken separate from raw-chicken utensils.
The chicken is browned and the thickest strip measures at least 74°C/165°F internally.
Cook banh mi chicken: 720 seconds
Assemble and serve
Divide the cooked chicken, 150 g drained pickled carrot, 200 g sliced cucumber, and 30 g cilantro evenly among the 4 baguette portions. Serve immediately while the bread is crisp and the chicken is hot.
Each of the four sandwiches has hot cooked chicken, drained pickles, fresh cucumber, and cilantro in crisp bread.
Tips
- Drain the pickled carrot well so the baguette stays crisp.
- Contains wheat/gluten from the baguette; check packaged bread and pickles for other allergens and cross-contact.
Common mistakes
- Assembling the sandwich before the chicken reaches 74°C/165°F is unsafe.
- Adding wet pickles too early makes the bread soggy.
Substitutions
- Replace the 150 g pickled carrot with the same amount of ready-made pickled daikon if desired; check labels.
Storage
Refrigerate cooked chicken and drained vegetables separately in covered containers within 2 hours at 4°C or colder for up to 2 days. Keep bread separate and assemble just before eating.
Reheating
Reheat only the chicken to 74°C/165°F, warm the bread separately, then add the chilled vegetables and cilantro; do not reheat a filled sandwich.
About this recipe
Bánh mì is a Vietnamese baguette sandwich shaped by French bread and Vietnamese fillings. This is a simple chicken, pickle, cucumber, and herb version.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.