Mini Chicken Banh Mi Sandwich • Little Nomads Recipes (2024)

Elevate summer lunches by the pool with our Mini Chicken Banh Mi featuring lemongrass marinated chicken, pickled carrots, and daikon with crunchy cucumber, sriracha mayo, and fresh cilantro served on mini baguettes.

Mini Chicken Banh Mi Sandwich is great Vietnamese street food, perfect for BBQ season. It does need a little preparation ahead of time, but it’s well worth it! The chicken is marinated in lemongrass, and at the same time, the carrots and daikon are pickled in a sweet and sour brine. This sandwich is so aromatic and vibrant that the Vietnamese can no longer keep it a secret. A popular street food dish in Vietnam, sometimes made with pork belly or other times with tofu, you can easily create your own at home.

The Lemongrass Chicken

This chicken is marinated in a lovely aromatic lemongrass sweet and sour marinade, making it perfect for the grill! I’ve used chicken breast for this recipe, but if you want to do it in authentic Vietnamese, take the upper chicken thigh. The marinade on the meat makes this irresistible caramelized crust; it is divine! Lemongrass chicken is a dish on its own and can also be served with rice vermicelli or rice.

The lemongrass stick preparation is pretty easy; I usually unfreeze the sticks I need an hour ahead, then cut the ends and outer layer and keep the more tender bit in the center. This is where all the aromas are. I blend the sticks and the rest of the marinade ingredients in a food processor. Marinate for a few minutes, and you have a fantastic aromatic chicken.

The Pickled Carrot and Daikon

We all know Carrots, but daikon is not as popular among Westerners. It does look like a giant white carrot and tastes like a soft radish. You’ll find daikon in many Asian markets. As for the cutting of the veggies, I’ve used a simple cheese grater, but it’s slightly nicer and a tad bigger if you have a mandoline or spiralizer. You want a little crunch on your veggies! The marinade to pickle the carrot and daikon is sweet and sour; I’ve used honey and warmed it in the microwave for 15 seconds to incorporate it into the vinegar and water. You could also use simple white sugar or maple syrup, which would do great!

The Sauce

Some people like some extra spicy on their Banh Mi. You can always add a tad of Thai peppers, but the chicken has already gotten a bit of heat, and the mayonnaise used should also be mildly spicy. If you want to make your simple mix of mayonnaise and sriracha mayonnaise to your liking, buy it premade in any Asian market or Online. If it’s for young kids, use regular mayonnaise to agree with their sensible palates.

The Fish Sauce

Yes! This little detail matters! Although, if you already have some in the pantry, there is no need to get a new bottle, but if you don’t! I highly recommend the Vietnamese-type Nuoc Mam, made solely with actual fish, salt, and water, and nothing else. Other types can contain glutamates, preservatives, enhancers, or sometimes not even include fish but squid. The flavor is distinct from country to country and makes a difference, so if you cook Vietnamese, try to get your hands on the Vietnamese version!

At first, people are always slightly turned off by its name: fish sauce. But don’t fear it; it won’t taste like old fish; it’s the ‘soy sauce’ of Vietnamese. In other words, their salt in a bottle with extra umami. Omnipresent in Vietnamese cuisine, I believe it’s the magic behind its gastronomy and the success of its beloved Chicken Banh Mi.

Other Summer Dishes

• Best Chicken Burger Sauce
• Air fryer chicken bites
• Avocado Club Sandwich

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