This Chicken Banh Mi features tender, marinated chicken thighs with crispy broiled skin layered on a fresh baguette with tangy homemade pickled daikon and carrots, fresh vegetables, and spicy fish sauce dressing for an authentic Vietnamese sandwich.
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Debone the chicken thighs, ensuring to keep the skin on.
In a large bowl, combine the deboned chicken thighs with minced garlic, ginger, soy sauce, hoisin sauce, honey, Chinese five spice, and sesame oil. Mix well to coat.
Cover and let the chicken marinate for at least 6-8 hours for best results.
For the pickles, julienne the daikon radish and carrots.
Place the julienned vegetables in a bowl. Add salt and sugar, and massage them into the vegetables.
Add water and rice wine vinegar to the vegetables, mix, and set aside to pickle.
To make the dressing, combine sliced Thai chilis, minced garlic, lemon juice, water, sugar, and fish sauce in a small bowl. Stir until the sugar dissolves.
Prepare the sandwich toppings: slice the jalapeño and cucumber, and roughly chop the cilantro.
Preheat your oven. Arrange the marinated chicken thighs on a foil-lined baking sheet.
Bake the chicken until cooked through.
Turn on the broiler. Flip the chicken thighs and broil until the skin is charred and crispy.
Let the chicken rest briefly, then chop it into bite-sized pieces.
To assemble, slice the baguette lengthwise and hollow out some of the soft bread from the top half.
Spread mayonnaise on the inside of the baguette.
Layer the chopped chicken, pickled daikon and carrots, sliced cucumber, sliced jalapeño, and fresh cilantro.
Drizzle generously with the fish sauce dressing.
Close the sandwich, slice in half, and serve immediately.
Store leftover chicken and pickled vegetables separately in airtight containers—chicken keeps up to 3 days, pickles up to 2 weeks. Reheat chicken in a 375°F oven for 10 minutes; assemble fresh to order.
Broiler · Baking sheet
Thighs are preferred because they stay moist and develop crispy skin when broiled. Breasts tend to dry out, but boneless, skinless breasts can work if you broil them carefully and don't exceed 165°F internal temp.
Homemade pickled vegetables keep refrigerated for up to 2 weeks in an airtight container, making them ideal for meal prep.
Mix equal parts cinnamon, anise, clove, and Sichuan pepper with a pinch of fennel. Alternatively, use 1 tbsp soy sauce + 1 tsp garlic powder + 1 tsp ground ginger as a simpler substitute.
Yes—marinate and bake the chicken up to 2 days ahead. Refrigerate, then reheat in a 375°F oven for 10 minutes before broiling to crisp the skin.
Yes, it's central to the dressing's authentic flavor. If avoiding fish, substitute with soy sauce or tamari, though the taste will differ.
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