Chicken breasts are marinated in a salty, sweet and tangy sauce, grilled until caramelized, then tucked into sandwich rolls with quick-pickled carrot matchsticks, cucumber, radish and cilantro in this fresh, family-friendly take on the classic Vietnamese banh mi.
If you’ve never tried a banh mi, you’re in for a treat. The contrast of savory grilled meat, tangy pickles and bright herbs makes each bite lively and satisfying.
My first banh mi experience was in high school when a friend brought small sandwiches from an Asian grocer. The seasoned meat, pickled carrots and fresh cilantro—stems and all—were a revelation. This grilled chicken version is inspired by that simple grocery-store style: no pâté and no intense heat, keeping it approachable for the whole family.
A traditional banh mi usually includes pork, pâté, pickled vegetables, cilantro and fresh chilies on a crisp-yet-soft roll. This recipe adapts those flavors around marinated, grilled chicken and quick-pickled carrot for an easy, everyday sandwich that still delivers bright Vietnamese-inspired flavors.
Why you’ll love these
- Big, balanced flavor. The marinade brings savory umami while quick-pickled carrots add sweet-tang contrast. Fresh cucumber and cilantro finish the sandwich with a crisp, herbal lift.
- Quick and simple. The pickles and marinade come together fast. A short grilling time and quick assembly make this a practical weeknight meal.
Ingredients
- Chicken: Boneless, skinless chicken breasts (you can substitute thighs if you prefer). Slice each breast in half lengthwise for faster, even cooking.
- Garlic: Fresh cloves, minced for best flavor.
- Soy sauce: Adds savory depth; tamari can be used as a gluten-free alternative.
- Hoisin sauce: Sweet, savory and slightly tangy—adds body to the marinade.
- Fish sauce: Provides salty, umami tang. A little goes a long way and it’s an important flavor in the marinade.
- Green onion: Finely chopped—scallions give freshness and a mild onion note.
- Cilantro: Use leaves and tender stems for authentic herbiness.
- Radish: Optional, thinly sliced for peppery crunch.
- Cucumber: Sliced thin for crisp cooling bites.
- Carrot: For quick pickling; you can add daikon for a more traditional mix if you like.
- Sub rolls or baguette rolls: Choose rolls that are crisp outside and soft inside.
- Seasoned rice vinegar: Or plain rice vinegar with a little sugar to taste for pickling.
How to make it
Quick-pickle the carrots. Peel and cut the carrot into 3-inch matchsticks and place them in a clean jar. Mix boiling water with rice vinegar, a pinch of sugar (if using plain rice vinegar) and salt until dissolved. Pour over the carrots, seal the jar and chill for about an hour to mellow and crisp the vegetables.
Prepare the marinade. In a bowl combine soy sauce, hoisin sauce, fish sauce, minced garlic and chopped green onion. Stir until smooth and aromatic.
Marinate the chicken. Halve each chicken breast lengthwise to create thin cutlets. Place the pieces in a lidded container, pour the marinade over them and toss to coat. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
Grill the chicken. Preheat a barbecue or grill pan to medium. Grill the marinated chicken about 3–4 minutes per side until cooked through and nicely charred. Remove from heat and let the meat rest a few minutes before slicing into strips.
Assemble the sandwiches. Split the rolls and layer cucumber slices on the bottom, add a generous pile of sliced chicken, top with cilantro sprigs and pickled carrots, and add radish slices if using. Spread mayonnaise on the top half of the roll and close. Serve immediately.
Commonly Asked
Yes. The pickled carrots are excellent when made a day ahead, and the chicken benefits from longer marinating time. Store components separately and assemble just before serving for best texture.
Absolutely. The marinade works well with chicken thighs, pork tenderloin or steak—adjust cooking time to suit the cut.
If you make this recipe, snap a photo and share it on your favorite social account using the name of the recipe. We’d love to see your version!
More recipes you might enjoy
If you liked this grilled chicken banh mi, try other handheld sandwich ideas for fresh weeknight meals.
-
Halloumi Sandwich -
Piri Piri Chicken Salad Wrap
-
Nashville Hot Chicken Sandwich
-
Roasted Vegetable Sandwiches
If you make this recipe, we’d love to see it. Share a photo and tag the recipe name. If you enjoyed it, please rate it where you found it.
Grilled Chicken Banh Mi
15 mins
8 mins
1 hr
1 hr 23 mins
Equipment
Ingredients
Chicken
- 4 chicken breasts, halved lengthwise (about 2 lbs)
- 3 tablespoons soy sauce
- 4 tablespoons hoisin sauce
- 3 tablespoons fish sauce
- 2 cloves garlic, minced
- 2 green onions, diced
Sandwich
- 6 baguette rolls
- Handful cilantro
- 1 cucumber, sliced
- 6 radishes, sliced (optional)
- Mayonnaise, to spread
Pickled Carrot
- 1 large carrot, cut into matchsticks
- 1/2 cup boiling hot water
- 1/2 cup seasoned rice vinegar (or rice vinegar + a pinch sugar)
- 1 teaspoon fine sea salt
Instructions
- Combine hot water, rice vinegar, salt and a touch of sugar if using plain rice vinegar. Stir until dissolved, pour over carrot matchsticks and refrigerate for an hour.
- Mix soy sauce, hoisin sauce, fish sauce, garlic and green onion to make the marinade.
- Slice chicken breasts in half lengthwise, coat well with the marinade and refrigerate for at least 30 minutes or up to overnight.
- Preheat grill or grill pan to medium and grill chicken 3–4 minutes per side until cooked through. Let rest briefly, then slice.
- Split rolls and layer cucumber, radish, sliced chicken, cilantro and pickled carrots. Spread mayonnaise on the top bun and serve immediately.