Vietnamese Banh Mi Salad Recipe

Name: Vietnamese Banh Mi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Vietnamese Chicken; 1 lb chicken breast; 1/2 cup fish sauce; 1/2 cup lime juice; 1/4 cup sugar; 4 garlic cloves, chopped; 1 jalapeno, chopped; 1 1/2 teaspoons salt; For the Vietnamese Salad; 1 cup sliced cucumber; 1 bunch radish, sliced; 1 bunch green onion, chopped; 1 cup shredded carrot; 1 cup roughly chopped cilantro; 1 head romaine lettuce, roughly chopped; 1/2 cup hot tap water; 1/4 cup rice vinegar; 1/4 cup sugar; 1/4 teaspoon crushed red pepper flakes; 1/2 teaspoon salt; For the Banh Mi Dressing; 3 tablespoons light mayonnaise; 1 teaspoon fish sauce; 1 lime, juice of; 1 tablespoon sriracha sauce; 1 tablespoon olive oil; salt and pepper

Servings: persons

For The Vietnamese Chicken
1 lb chicken breast
1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
4 garlic cloves, chopped
1 jalapeno, chopped
1 1/2 teaspoons salt
For the Vietnamese Salad
1 cup sliced cucumber
1 bunch radish, sliced
1 bunch green onion, chopped
1 cup shredded carrot
1 cup roughly chopped cilantro
1 head romaine lettuce, roughly chopped
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
For the Banh Mi Dressing
3 tablespoons light mayonnaise
1 teaspoon fish sauce
1 lime, juice of
1 tablespoon sriracha sauce
1 tablespoon olive oil
salt and pepper

1
Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
2
Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
3
Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
4
Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
5
Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce, and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For The Vietnamese Chicken, 1 lb chicken breast, 1/2 cup fish sauce, 1/2 cup lime juice, and more.

Yes, Vietnamese Banh Mi Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Banh Mi Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions