Traditional Banh Mi

Are you someone who loves a crispy, flavorful Vietnamese sandwich stuffed with juicy grilled chicken and crunchy pickled veggies? If yes, then you’re in for a treat.

This traditional chicken bánh mì recipe is simple, packed with flavor, and honestly tastes better than most places you’d pay for.

I use marinated chicken thighs, homemade pickled daikon and carrots, and fresh herbs tucked inside a light, crusty baguette.

The mix of tangy, sweet, savory, and spicy flavors hits just right. This is my go-to recipe when I want something fast, filling, and packed with layers of texture and taste.

If you’ve never made bánh mì at home before, don’t worry. It’s easier than it looks.

Everything in this sandwich comes together with everyday ingredients and a few basic steps. Let’s walk through it—your taste buds will thank you.

Table of Contents

Traditional Chicken Bánh Mì Recipe

Ingredients

For The Pickled Vegetables (Đồ Chua)

1/2 cup julienned daikon radish
1/2 cup julienned carrot
1/2 cup rice vinegar
1/2 cup warm water
1 ½ tablespoons sugar
1/2 teaspoon salt

For The Chicken Marinade

2 boneless, skinless chicken thighs, trimmed of excess fat
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 teaspoons brown sugar
1 garlic clove, finely minced
1/2 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1 teaspoon lemongrass paste or finely minced fresh lemongrass (white part only)

To Assemble The Bánh Mì

2 individual Vietnamese-style baguettes or small crusty French baguettes (about 6–8 inches long)
2 tablespoons mayonnaise
1 teaspoon soy sauce (to mix with the mayo)
6–8 sprigs fresh cilantro (leaves and tender stems)
4–6 thin slices cucumber, lengthwise sliced
2–3 slices fresh red chili (or to taste)
Pickled daikon and carrot from above
Grilled chicken, sliced after cooking

Instructions

Begin with the pickled vegetables: In a small bowl, whisk together the rice vinegar, warm water, sugar, and salt until fully dissolved. Add julienned daikon and carrot. Mix well, press them down to submerge, and let sit for at least 1 hour. For best flavor, refrigerate overnight.
While the pickles are soaking, marinate the chicken. In a bowl, combine soy sauce, oyster sauce, hoisin, brown sugar, minced garlic, black pepper, sesame oil, and lemongrass. Add the chicken thighs and toss until fully coated. Cover and marinate for at least 30 minutes, preferably 1 hour.
Grill the chicken on a preheated grill pan or outdoor grill over medium-high heat for about 5–6 minutes per side, or until nicely charred and cooked through. Let rest for 5 minutes, then slice thinly across the grain.
Prepare the baguettes: Toast lightly in the oven or on a dry skillet until the outside is crisp and the inside is soft. Slice open, but don’t cut all the way through—keep the hinge intact.
Mix mayonnaise with a touch of soy sauce for an umami-rich spread. Slather both inner sides of each baguette generously.
Layer in the cucumber slices, followed by the sliced grilled chicken.
Generously top with the pickled carrots and daikon, letting any excess liquid drip off before adding.
Add a few sprigs of fresh cilantro and as many slices of fresh red chili as you like.
Press gently to close the sandwich. Serve immediately while the bread is still crisp and warm.

What Bread Is Used In Bánh Mì?

Bánh mì uses a special kind of Vietnamese baguette that’s different from regular French bread.

Light and Fluffy Inside: The inside of the bread is super soft and airy, not heavy or dense.
Thin and Crispy Outside: The crust is very thin and crunchy, which gives you a great bite without hurting your mouth.
Smaller in Size: It’s usually shorter and more compact than a French baguette, making it perfect for sandwiches.
Made with a Flour Mix: Many traditional bánh mì breads use both wheat and rice flour. This gives them a lighter texture and more crispiness.

This bread is what gives bánh mì its signature crunch and makes the whole sandwich feel light and easy to eat.

What Does Vietnamese Bánh Mì Taste Like?

The taste of bánh mì is a beautiful blend of different flavors and textures that work perfectly together.

Savory and Juicy: The grilled or marinated meat is packed with deep, savory flavor.
Fresh and Zesty: Pickled carrots and daikon add a bright, tangy crunch.
Creamy and Smooth: The mayo or pâté adds a soft, rich layer to the sandwich.
Spicy (if you like it): Slices of fresh chili can add a nice kick without overpowering the other flavors.
Herby and Fragrant: Fresh cilantro adds a leafy, slightly peppery taste that makes everything pop.

Different Types Of Bánh Mì Fillings

There’s more than one way to enjoy a bánh mì! Here are the most popular and tasty filling options:

Grilled Chicken: Juicy, flavorful, and one of the most loved choices.
Grilled Beef or Pork: Full of smoky flavor and perfect for meat lovers.
Cold Cuts (Vietnamese Deli Meats): Traditional versions use a mix of sliced meats for a classic touch.
Fried Egg: A simple yet delicious option, especially great for breakfast bánh mì.
Tofu or Mushrooms: Perfect for vegetarians, these absorb flavor beautifully when grilled or marinated.
Seafood: Some people love using shrimp or fish for a unique twist.

No matter which filling you choose, it’s always paired with pickled veggies, fresh herbs, cucumber, and a tasty spread to make it complete.

Make-Ahead Tips For Authentic Bánh Mì

Want to save time and still enjoy a fresh, homemade bánh mì? Here’s how to prep ahead like a pro:

Pickle the Veggies Early: Make your pickled carrots and daikon the day before—or even a few days ahead. They stay great in the fridge for up to a week.
Marinate the Meat in Advance: Let your meat soak in flavor overnight, then cook it when needed or cook ahead and reheat gently.
Prep the Sauces and Spreads: Mix your mayo and other sauces ahead of time and keep them in an airtight container.
Use Fresh Baguettes but Reheat if Needed: If your baguettes aren’t straight from the oven, warm them briefly in the oven for a crispy crust.
Keep Herbs and Veggies Ready: Wash and store cilantro and cucumbers so you can just grab and go.

How To Store And Reheat Traditional Bánh Mì?

If you have leftover bánh mì or want to make it ahead, here’s how to keep it fresh and tasty.

Store Components Separately: Keep the bread, meat, veggies, and sauces in separate containers to avoid sogginess.
Keep Bread at Room Temperature: Don’t refrigerate the baguette or it will get chewy. Use a paper bag or wrap it in a clean towel.
Store Fillings in the Fridge: Place cooked meat and pickled vegetables in airtight containers and refrigerate them. They stay good for up to 3 days.
Reheat Bread in the Oven: Toast the baguette in a hot oven for a few minutes to bring back its crispiness.
Warm Meat Gently: Reheat grilled meat in a pan or microwave until it’s warm, but don’t overcook it.

Can Bánh Mì Be Made Vegan?

Yes! Bánh mì can easily be made vegan with a few simple swaps.

Use Plant-Based Proteins: Tofu, tempeh, mushrooms, or even vegan meat substitutes work well as fillings.
Swap the Mayo: Use vegan mayonnaise or a creamy avocado spread instead of egg-based mayo.
Stick to the Classic Veggies: Pickled carrots, daikon, cucumber, cilantro, and chili are already plant-based and full of flavor.
No Animal-Based Sauces: Avoid fish sauce or pâté. Use soy sauce, hoisin, or vegan versions of traditional sauces.

Are Vietnamese Sandwiches Healthy?

Bánh mì can be a healthy choice, especially when made thoughtfully.

Lots of Fresh Veggies: It’s packed with crunchy vegetables like pickled carrots, daikon, and cucumber.
Balanced Portions: It usually includes a mix of carbs, protein, and vegetables, making it a well-rounded meal.
Lean Proteins: Grilled chicken, tofu, or other lean fillings can keep the sandwich light but satisfying.
Customize It Your Way: You can choose whole grain bread, use less sauce, or go heavier on the veggies for a healthier twist.
Watch the Sauces: Some spreads like mayo or pâté can be rich, so using a smaller amount helps balance things out.