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–+ servings
A partially open banh mi sandwich on a dark surface, filled with chicken, sliced cucumber, jalapeños, cilantro, pickled carrots and daikon, with a small bowl of pate on the side completes this classic banh mi spread.
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5 from 1 vote

Chicken Banh Mi

This Chicken Banh Mi is sure to become your new favorite sandwich with pate, pickled veggies, fresh herbs, rich mayo, and delicious savory chicken.
Prep Time12 hours 15 minutes
Active Time35 minutes
Course: Lunch
Cuisine: Vietnamese
Keyword: Bahn mi
Yield: 4 sandwiches
Calories: 769kcal
Author: Author: Maddy & JD - Them Bites

Materials

For the Chicken

  • 3 lb boneless, skinless chicken thighs
  • ½ cup oyster sauce
  • ½ cup fresh lemongrass minced
  • 4 garlic cloves minced
  • 1½ tbsp soy sauce
  • 1 tbsp Shoxing wine
  • 1 tbsp fish sauce
  • 2 tbsp white sugar
  • 2 tbsp honey
  • 1 tsp Chinese five spice

For the Pickled Vegetables

  • ½ large daikon peeled cut into very thin strands ~ 3 inch long*
  • 2 medium carrots cut in same manner as daikon
  • ½ cup white sugar
  • 1½ cup boiling water
  • 1 cup rice vinegar
  • 4 tsp kosher salt

For the Banh Mi

  • 4 8" crusty French loaves
  • 4 tbsp Kewpie or other whole egg mayo
  • 3 tbsp unsalted butter softened
  • 4 oz pate
  • 1 cup cilantro sprigs
  • 1 English cucumber thinly sliced
  • 2 - 3 jalapenos thinly sliced

Instructions

For the Pickled Vegetables

  • In a large bowl, toss the carrot and daikon in 2 tsp of salt. Allow to sit for 15 minutes then rinse veggies and squeeze out excess water.
  • In the large bowl, stir together remaining salt, sugar, and boiling water until dissolved. Add rice vinegar. Add back in the daikon and carrot. Let sit on counter of a couple of hours for the best results. Once cooled, refrigerate leftovers. (You can make this up to several days in advance).

For the Chicken

  • In a medium sized bowl thoroughly combine all the ingredients, except the chicken. Place the chicken in a plastic bag. Add marinade, seal bag, and thoroughly mix together so chicken is covered. Marinate in the refrigerator for at least one hour and overnight for the best flavor.
  • Remove chicken from refrigerator and let sit at room temp for 30 minutes. Proceed with one of the following cooking methods:
  • Grill at 400°F for 10 minutes per side. Reserve some of the marinade to baste over the chicken.
  • Roast at 400°F for 15 minutes, flip, baste with marinade, then cook another 15 minutes.
  • Let rest while you prepare the rest of your bahn mi.

For the Banh Mi

  • Mix together the butter and mayo. Split the bread rolls in half, but not all the way through. Spread pate onto the bottom and the mayo/butter mixture on the top.
  • Add sliced chicken. Then stuff with the pickled vegetables, cucumber, jalapeno, and cilantro. Jam the top on and enjoy.

Video

Notes

*We use a mandolin to cut into thin, even slices but you can also use a knife if you don't have one.

Nutrition

Calories: 769kcal | Carbohydrates: 63g | Protein: 70g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 346mg | Sodium: 4293mg | Potassium: 1062mg | Fiber: 1g | Sugar: 41g | Vitamin A: 502IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 5mg