Vietnamese banh mi sandwich with chicken and pickled veg

Vietnamese banh mi sandwich with chicken and pickled veg: crusty bread, juicy chicken, carrot, white radish, cucumber, coriander and creamy chilli mayo.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 34 g
• Fat: 18 g
• Carbs: 44 g

Ingredients

• 300 g chicken breast
• 2 gluten-free baguette rolls (about 70 g each)
• 1 carrot
• 100 g white radish (or daikon)
• 3 tbsp rice vinegar
• 1 tbsp coconut sugar
• 2 tbsp mayonnaise (made with olive oil, no seed oils)
• 1 tbsp sesame oil
• 1 jalapeño
• ½ cucumber
• ½ bunch of coriander
• 1 tsp sriracha sauce (without added sugar)
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife

1. Cut the carrot and white radish into fine strips and mix with the rice vinegar, coconut sugar and a little salt. Leave for a short while so the veg pickles lightly and stays crunchy.
2. Cut the chicken breast into thin slices and marinate in the soy sauce and sesame oil. Then fry briefly over a high heat in a hot frying pan until the meat is cooked through and lightly browned.
3. Stir the mayonnaise and sriracha into a creamy sauce. Slice the cucumber thinly, cut the jalapeño into rings and roughly pick the coriander leaves.
4. Split the baguette rolls and toast them briefly. Spread both cut sides with the sriracha mayo.
5. Top the bottom halves with cucumber, chicken, drained pickled veg, jalapeño and coriander. Put the top halves on and press down lightly.
6. Serve straight away, while the bread is still crisp and the veg is fresh.

Good to know

Banh mi is all about contrast: warm, crunchy, fresh and well spiced in a single bite. That's exactly what makes this sandwich so special – and so easy for every day.

Swaps

Coconut sugar → honey (a little less processed). Mayonnaise → natural yoghurt with olive oil (provides some protein; contains milk). Chicken breast → skinless chicken thighs (often juicier, also contain iron and zinc). Sesame oil → avocado oil (heat-stable and mild in flavour).

Allergens

Contains gluten and soya (soy sauce; gluten-free with tamari), egg (mayonnaise) and sesame (sesame oil). For children, leave out the jalapeño and sriracha; in pregnancy, cook the chicken right through and only use shop-bought mayonnaise (pasteurised egg), not homemade.

Dairy-free recipes