Vietnamese Chicken Banh Mi Sandwich with Pickled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A crunchy baguette filled with savory lemongrass chicken, tangy pickled vegetables, fresh cilantro, and spicy mayo for a vibrant Vietnamese sandwich. This Vietnamese recipe, ready in about 32 minutes, pairs boneless skinless chicken thighs, lemongrass stalk, minced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 lemongrass stalk, minced
• 3 garlic cloves, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 large baguette, split lengthwise
• 1/2 cup daikon radish, julienned
• 1/2 cup carrot, julienned
• 1/4 cup white vinegar
• 1/4 cup water
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 3 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• 1/2 cup fresh cilantro leaves
• 1/2 cup cucumber, thinly sliced

Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs with 1 minced lemongrass stalk, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp vegetable oil. Marinate for at least 1 hour.
2. Step 2: Meanwhile, prepare pickled vegetables by mixing 1/2 cup julienned daikon and 1/2 cup julienned carrot in a bowl. Heat 1/4 cup white vinegar, 1/4 cup water, 1 tbsp granulated sugar, and 1/2 tsp salt until sugar dissolves, then pour over vegetables. Let sit for 30 minutes.
3. Step 3: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 4-5 minutes per side until cooked through and caramelized. Let rest for 5 minutes, then slice thinly.
4. Step 4: Mix 3 tbsp mayonnaise with 1 tbsp Sriracha to make spicy mayo.
5. Step 5: Slice 1 large baguette lengthwise, toast lightly if desired. Spread spicy mayo on both sides.
6. Step 6: Layer sliced chicken, pickled vegetables, 1/2 cup thinly sliced cucumber, and 1/2 cup fresh cilantro leaves inside the baguette. Press gently and serve immediately.