Vietnamese Banh Mi-Style Sandwiches With Chicken

Name: Vietnamese Banh Mi-Style Sandwiches With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup reduced-sodium chicken broth; ½ cup reduced sodium soy sauce; 2 tablespoons light corn syrup; ½ teaspoon Chinese five spice powder; 1 tablespoon minced ginger; 1 lb boneless skinless chicken thighs; 4 (6 inch) French baguettes, split and toasted; 4 tablespoons mayonnaise; prepared pork pate (Cha Lua, optional) (optional) or vietnamese pate (Cha Lua) (optional); fresh cilantro stem (optional); mint leaf (optional); Thai basil (optional); sliced jalapeno; nuoc cham sauce (Vietnamese Spicy Fish Sauce recipe here #25375); marinated daikon radish; marinated carrot (Japanese Pickled Daikon and Carrot Salad recipe here #29119)

Servings: persons

1 cup reduced-sodium chicken broth
½ cup reduced sodium soy sauce
2 tablespoons light corn syrup
½ teaspoon Chinese five spice powder
1 tablespoon minced ginger
1 lb boneless skinless chicken thighs
4 (6 inch) French baguettes, split and toasted
4 tablespoons mayonnaise
prepared pork pate (Cha Lua, optional) (optional) or vietnamese pate (Cha Lua) (optional)
fresh cilantro stem (optional)
mint leaf (optional)
Thai basil (optional)
sliced jalapeno
nuoc cham sauce (Vietnamese Spicy Fish Sauce recipe here #25375)
marinated daikon radish
marinated carrot (Japanese Pickled Daikon and Carrot Salad recipe here #29119)

1
Place broth, soy sauce, corn syrup, spice powder and ginger in large saucepan; stir over medium heat until mixture starts to simmer.
2
Remove from heat and add chicken.
3
Return to medium heat; simmer until chicken is thoroughly cooked, about 20 minutes, turning chicken after 10 minutes.
4
Cover and remove from heat; allow chicken to sit in sauce for 15 minutes.
5
Remove chicken from sauce; cut or shred chicken into bite-size pieces; place in refrigerator to chill.
6
Spread each bottom piece of bread with 1 tablespoon of mayonnaise.
7
Spread a generous amount of pork pate over the mayonnaise.
8
Place 1/4 of the chicken on top of this and top with some well-drained daikon and carrot salad.
9
Top with some jalapeno slices and your choice of the fresh herbs.
10
Drizzle the top half of the baguette with Nuoc Cham sauce and press down lightly.
11
Slice into serving size pieces and serve.

427

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup reduced-sodium chicken broth, ½ cup reduced sodium soy sauce, 2 tablespoons light corn syrup, ½ teaspoon Chinese five spice powder, and more.

Yes, Vietnamese Banh Mi-Style Sandwiches With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!