How to Make a Lemongrass Chicken Bánh Mì
Say hello to my favourite sandwich and one of the few types of sandwich that I eat – a Bánh Mì. This recipe is for a Lemongrass Chicken Bánh Mì with sriracha mayo (yum) and we’re sharing how you can make several meals from a batch of yummy lemongrass chicken to make your meal planning all that much easier!
Before we know it the kids will be back in school and we want to make lunches for them and us easier. The kiddos can add the toppings they like and so can you!
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on Powered by Mom are my own.
Make sure to look at our lemongrass chicken recipe that you will be using to make these sandwiches. That same recipe also shows how to make Nước chấm which is the fish sauce served with and on a lot of Vietnamese food including the deep fried spring rolls.
We’re also sharing how you can easily make your own pickled veggies to go with this tasty sandwich. You’ll want to make the pickled veggies and lemongrass chicken in advance as they both require marinating time in the fridge.
The good news is you’ll be able to make more than one meal with both the lemongrass chicken and pickled veggies. The pickled veggies can last a long time so make extras!
If you have a picky eater like I do, good news, they can add whatever toppings they want. If they don’t like the pickled carrots and daikon they can just have it with the sliced cucumbers. They don’t want the sriracha mayo, that’s okay to they can have regular mayo or be like my daughter who doesn’t use any mayo at all.
What is a Bánh Mì?
If you’re not familiar with what a Bánh Mì is you’ve been missing out! I’m completely biased though as I’ve said it’s one of the few sandwiches that I like to eat as I grew up eating these tasty delights. Basically a Bánh Mì is a Vietnamese sandwich which is always made on a baguette and can have mayonnaise and usually contains pork or chicken.
A more traditional Bánh Mì has pork (what I call Vietnamese cold cut meats) and pâté. They are then topped with pickled vegetables usually carrots and daikon along with fresh cucumber, and cilantro. You can also had hot peppers which is also common on a Bánh Mì.
The History of the Bánh Mì
The word bánh mì, means “bread” The French introduced Vietnam to the baguette, along with other baked goods in the 1860s, when they ruled Vietnam (1860s-1954). The sandwich had a heavy French influence of course, and the most common one until the 1950s typically had a French sliced ham called jambon-beurre and so that the sandwich wasn’t dry they also added mayonnaise and/or moistened with a mayonnaise or liver pâté spread.
I grew up eating bánh mì very similar to this style but they have evolved over the years and now you can find a wide variety of these sandwiches including lemongrass chicken bánh mì. For those who may not have seen this before the reason I grew up eating bánh mì and other delicious Vietnamese food is because I am half Vietnamese.
I was born in Vietnam, my mother was Vietnamese and my Canadian father met her in Vietnam during the Vietnam war. We came to Canada when I was just a toddler and my mother who went from not knowing how to cook to teaching herself and became known for being an amazing cook not just for Vietnamese food but pretty much everything she ever made.
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I like to support not only Canadian businesses but family-owned small businesses are even better because we know the struggles. If your store doesn’t carry chicken with this logo ask the manager to bring it in!
Make sure to PIN this Lemongrass Chicken Bánh Mì recipe.
Make sure to check out our other delicious recipes like the ones below.
- Grilled Balsamic Chicken And Peaches
- Air Fryer Parmesan Chicken Wings With Rosemary
- Chicken Fajita Foil Packets
- Cast Iron Skillet Creamy Lemon Chicken
Okay I’m sure you’re ready for the recipe by now right? Let’s get to it shall we? Don’t forget you can get the lemongrass chicken recipe which is part of our Lemongrass Chicken Noodle Bowl Recipe. You can use chicken breasts or chicken thighs which is mentioned in that recipe.
Lemongrass Chicken Bánh Mì
Enjoy this Lemongrass Chicken Bánh Mì with sriracha mayo for a tasty but easy lunch any time. Enjoy several different lemongrass chicken meals
- 2 Cooked Lemongrass Chicken Breasts *
- Pickled veggies**
- 2 carrots
- 4 inch knob of daikon
- ½ hot pepper
- 1 cup of vinegar
- 1 tsp sugar
- Sliced cucumber
- Bunch of cilantro
- Sriracha Mayo
- ¼ cup of mayo
- 1 tsp siracha
- If you haven't already make lemongrass chicken per this recipe HERE
- When you are ready to assemble your Bánh Mì slice baguettes and place sliced chicken on top. Place veggies on top and top with cilantro and a squeeze of lime.
- Mix mayo and siracha and drizzle on top (you can also spread it on the side of the baguette that doesn’t have the chicken and veggies)
*Prep time does not include the time to make the lemongrass chicken. You'll want to marinate the chicken for at least one hour, longer is better.
**Pickled veggies - make in advance, preferably 24 hours ahead and make extras so you have them on hand the next time you make the Bánh Mì as there will be a next time.
***If you can't find small baguettes get a larger one and cut it to sandwich sizes. You want the long narrow French baguette not an Italian loaf.
Amount Per Serving: Calories: 506Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 42mgSodium: 1136mgCarbohydrates: 60gFiber: 6gSugar: 14gProtein: 24g
Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.
It may look like a lot of steps to make this lemongrass chicken bánh mì but it’s really not a lot of work. You’re mostly waiting on the chicken and pickled veggies to marinate. Once you have those done you’re now good to go with more than one meal.
You can make the lemongrass chicken bánh mì, you can have the lemongrass chicken with rice or vermicelli noodles and the pickled veggies go with both too! In fact they’re better with the pickled veggies and that’s and they’re served with chicken and beef dishes in Vietnamese restaurants.
If you try this recipe let us know how you liked it.
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11 thoughts on “Lemongrass Chicken Bánh Mì”
I would love to make this. So many people are familiar with pho, but I know that fine Vietnamese cooking goes way beyond that. As a matter of fact, why not team this up with pho for a really good meal? I’m going to!
I agree with your daughter, I don’t like mayo either. Yuck! This sandwich looks super yummy. It looks so difficult t make, but your recipe seems pretty easy to follow. I might try to tackle this one soon
I love to try new recipes and the lemongrass in this will make a cool new international profile to the dish for me
First time hearing of this so I must give it a try! Sure we will enjoy since my family loves chicken! I am always looking for new recipes!
This sandwich looks so delicious! I have never tried lemongrass chicken but I am sure it would be a hit with my family.
What a unique sandwich recipe, it sounds delicious! It definitely has a great flavor combination, I am going to have to make these. Thank you so much for sharing the recipe!
I am such a fan of our local Vietnamese restaurants. So many delicious choices but the lemongrass chicken is my favorite. Thanks for this recipe.
I have never tried this type of Vietnamese sandwich. It looks absolutely delicious! I love pickled vegetables.
Looking good and tasty i love chicken
This sandwich looks so mouthwatering. I like everything except the sriracha mayo, this would kill me 🙂
I love pickled veggies this is something I can make.
These look amazing and I would love to make them for my family to try!