Lately I have been on the hunt for the Los Angeles food truck with the best banh mi sandwich, a Vietnamese sandwich that features French baguette, sweet pickled vegetables, cilantro, and a protein such as chicken or tofu. So far I haven't found my dream sandwich on a truck, so I'm happy I found this sensational recipe for Banh Mi in The Great Pepper Cookbook by Melissa's Produce.
This genius recipe delivers the right flavors with a shortcut method. Normally, this dish calls for pickled vegetables which take time to brine. Instead, the vegetables take a quick soak in a marinade, then with the addition of sweet chili sauce, all the right flavors are there. This chicken sandwich has perfect balance: sweet and savory, soft and crunchy. It can even have a kick if you'd like.
A banh mi sandwich makes a great Game Day dish or everyday lunch when you want something fresh and flavorful. Other interesting lunch ideas you’ll love that are a little different include Sushi Salad, Thai Chicken Salad, Casamiento (rice and bean wrap),and Shakshuka (poached eggs in spiced tomato sauce).
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Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Peppers - Mini sweet peppers add wonderful flavor. Alternatively, select a chile pepper like jalapeno if you want to add heat.
- Daikon Radish - Fresh daikon radish is a crunchy, almost neutral-tasting root vegetable that can be found in Asian and specialty produce markets. If you can’t find it, cucumber is good substitute that works beautifully in the recipe.
- Soy Sauce - Tamari works equally well. I prefer low sodium.
- Toasted Sesame Oil and unseasoned Rice Vinegar - use these for authentic flavors. In a pinch, substitute with another oil or vinegar.
- Asian Sauce - I prefer the mild Asian Sweet and Sour Sauce, but Asian Sweet Chili Sauce works really well if you want a little heat.
- A light French Baguette - is the traditional bread to use in a banh mi sandwich. A thin crunchy exterior and soft, light inside is just the right texture. For best results, get a really fresh bread and lightly toast it. Otherwise, sandwich rolls that work include similar rolls in Mexican and Cuban markets, a soft hoagie roll, or a “take and bake” baguette from the supermarket.
- Chicken - leftover or store-bought chicken makes preparation a breeze. Either breast or thigh meat works well. Alternatively, can use baked tofu.
- Fresh Herb - Cilantro is a classic herb to top the sandwich. Fresh mint or Thai basil work equally well.
- Other ingredients include - carrot, green onion, mayonnaise.
This recipe has not been tested with substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below.
How to Make Banh Mi Sandwiches (step by step photos)
See the recipe card below for complete directions.
Use these process shots to visualize each step.
Step 1. Marinate the thinly sliced vegetables in the soy sauce, vinegar, and sesame oil for a quick pickle.
Step 2. Make the sandwich spread by mixing Sweet and Sour Sauce with mayonnaise.
Step 3. Assemble the sandwich with a sliced and lightly toasted baguette, sandwich spread, and sliced chicken.
Step 4. Top the sandwich with marinated veggies, cilantro, and bread top for a very tasty sandwich.
Top Tips
- Although mini sweet peppers are not an essential banh mi ingredient, they add wonderful flavor to the sandwich. (Tip from Robert Schueller of Melissa’s Produce).
- If you use cucumber, don’t soak it in the marinade, or it will get soggy; just give it a quick dip in the marinade at the end.
- Use store-bought rotisserie chicken or leftover chicken for fast meal prep.
- Be sure to cut the vegetables thinly (julienne) for the right crunch and quick marinade absorption.
- Use the recommended ingredients for authentic flavors and textures.
- Once you’re familiar with the dish, you don't need to measure everything. You can just eyeball it when assembling the sandwich.
Make Ahead and Storage
Make ahead: The components of the sandwich can be made up to a day ahead and stored in the refrigerator. Do not assemble until just before serving. Try to buy a fresh baguette the day of, or alternatively, heat up a frozen baguette just before assembly.
How to freeze: I do not recommend freezing this sandwich.
How to store: This dish is best eaten fresh. Store the sandwich components separately if possible. If you have leftover assembled sandwiches, store in an airtight container in the refrigerator for up to one day. However, the bread may turn hard or soggy.
What to serve with Banh Mi Sandwiches
Chicken Banh Mi goes well with any side dish that you’d serve with a sandwich, like cut fruit, potato chips, or a side salad. French fries are popular, or these Smashed Fingerling Potatoes work too. A crisp salad is a good match, like Deli Coleslaw or Shaved Brussels Sprouts Salad.
Frequently Asked Questions
The sandwich is a hybrid of Vietnamese and French cuisine from the era of French colonization in Vietnam around the mid-1800’s. The dish is now popular street food in Vietnam.
Popular banh mi fillings include chicken, pork, and pate.
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This post was updated in 2026 to include new photos, revised text, and more tips. The recipe remains the same.
Recipe
Banh Mi Chicken Sandwich
Ingredients
- 1 small carrot cut into thin strips (about ⅓ cup)
- 4 mini sweet peppers no heat, seeds and stem removed, cut into thin strips (about ⅓ cup), or see note for alternative
- 2 ounces daikon radish cut into thin strips (about ⅓ cup) or substitute cucumber
- 1 green onion thinly sliced (about ¼ cup)
- 2 tablespoons low sodium tamari or soy sauce
- 1 scant tablespoon toasted sesame oil
- 1 teaspoon rice wine vinegar unseasoned
- couple grinds freshly cracked black pepper
- 1 18- inch French baguette cut in half lengthwise
- ¼ cup mayonnaise
- ¼ cup Asian sweet and sour sauce or Asian sweet chili sauce
- 2 cooked chicken breasts sliced (or baked tofu), leftover or store-bought rotisserie chicken works well
- ⅓ cup chopped fresh cilantro or Thai basil or mint
Instructions
- Quick pickle the vegetables: In a bowl combine the carrots, peppers, daikon, and green onion. (If using cucumber, don't put it in yet.) Pour the soy sauce, oil, and vinegar over the vegetables. Sprinkle the black pepper. Set aside to marinade for 30 minutes.
- Toast the bread: Preheat oven to 325ºF. Place the baguette on a baking sheet, and bake until lightly toasted, about 10 minutes.
- Mix and spread mayo sauce: Combine mayonnaise and sweet and sour sauce in a small bowl. Spread a layer of the mayonnaise mixture on the cut sides of the toasted bread.
- Assemble: Arrange chicken (or tofu) slices evenly on the bottom piece of baguette. (If using cucumber, quickly dip it in the vegetable marinade.) Take the vegetables out of the bowl leaving the marinade behind. Spread the vegetables evenly over the chicken. Next, sprinkle cilantro. Place the other piece of bread on top. Cut the sandwich into 4 portions. Serve immediately.
Notes
- If you like peppers with some heat, use 2 fresh cherry bell chiles for mild heat, or use fresh jalapeño chile pepper for medium to hot heat.
- A light French baguette is the traditional bread to use in a banh mi sandwich. A thin crunchy exterior and soft, light inside is just the right texture. For best results, get a really fresh bread and lightly toast. Otherwise, sandwich rolls that might work include similar rolls in Mexican and Cuban markets, a soft hoagie roll, or a “take and bake” baguette from the supermarket.
- Use store-bought rotisserie chicken or leftover chicken for fast meal prep.
- Be sure to cut the vegetables thinly (julienne) for the right crunch and quick marinade absorption.
- Use the recommended ingredients for authentic flavors and textures.
- Make ahead: The components of the sandwich can be made up to a day ahead and stored in the refrigerator. Do not assemble until just before serving. Try to buy a fresh baguette the day of, or alternatively, heat up a frozen baguette just before assembly.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Disclosures:
I received a copy of this cookbook and a sample of mini sweet peppers from Melissa's Produce. All opinions expressed are my own.
This post contains affiliate links. If you make a purchase via my links, you will pay the same price, and I will get a small commission which helps support this blog.
Christina says
This sounds fantastic (except for the cilantro-for my taste buds) I've never had a sandwich like this before, but I'd love to try it! Will let you know if I do!
Dana @ Foodie Goes Healthy says
Hi Christina- just use mint or Thai basil instead. Or it's good herb-less too; my daughter enjoyed it that way yesterday.