Roasted Chicken Banh Mi

Monday 28 January 2019

Viet Nam has become somewhat of a "Go To"destination for many in these modern times.  I have to say that its never been a place that I have wanted to go.  

Mostly because I am not overly fond of high humidity or extremely high temperatures, and I am totally not fond of the two combined! 

And so for countries like Viet Nam I am more of an armchair traveller, preferring to enjoy it from a distance and the comfort of my chair in my own home.  

I used to be adventurous when I was younger, but not so much these days.

Last year my husband and I watched and enjoyed  a program on Netflix entitled Travels with My Father, with Jack Whitehall and his dad.  (Minus the bad language. You just can't get away from it today it seems.)  

Anyways in the first series they ended up in Viet Nam and I thoroughly enjoyed seeing a side of Viet Nam that I was quite un-acquainted with, having only really known it from the conflict in the latter part of the last century. It was nice to be able to see it in another light.

One of the things food wise which is enjoyed now throughout the world is the Banh Mi, or a sandwich served on a French Baguette and stuffed with greens and a choice of fillings. 

In fact it is considered to be amongst the top 10 culinary experiences of the country.  Who doesn't love a good sandwich!

This version of the classic sandwich includes a deliciously fiery spiced mayo spread  . . . 

Roasted Chicken Banh Mi

Shredded roasted chicken  . . . 

A layer of sweet pickled carrot . . .

Thinly sliced English cucumber  . . .

And fresh coriander leaf (or cilantro as it is also known)  . . .

All tucked into a lightly toasted French baguette  . . .

I was able to make use of my  Essential 5-in-1 vegetable shredder to do my carrots for the salad.  It is so easy to use and comes with a handy bowl that you can shred your vegetables into.  


I used it to slice my cucumber to just the right thin-ness and I made my carrot pickle in that bowl that I had grated it into.  It is a really handy tool to have in the kitchen.  Easy to use, clean, store and maintain.  I love it and use it a lot. 

My husband and I really enjoyed these sandwiches.  You can adjust the heat of the mayo by the amount of Sriracha sauce you add.  

My husband quite enjoyed the heat.  He likes thing spicy.

I really enjoyed the contrast of flavours and textures  . . .  the soft bun, the tangy pickle, the crisp cucumber, that spicy mayo, and of course the chicken.  Altogether this was really lovely and I didn't have to go very far to enjoy it!

Some other sandwiches that you might enjoy from my archive of recipes are:

CROISSANT TURKEY CLUB SANDWICH - All the things you would expect in a club sandwich, turkey, smoky bacon, sliced tomato and crisp lettuce.  Layered on a delicious buttery flaked croissant. What's not to love?

THE GRILLED STEAK SANDWICHThis pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating.  Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!

Yield: 4

Roast Chicken Bahn Mi

prep time: 30 minscook time: total time: 30 mins
A French-Vietnamese fusion sandwich which originated in Viet Nam during the French Colonial rule.  They are easy to make and quite delicious! They are also a fabulous way to use up leftover roasted chicken or some of a rotisserie bird!


  • 75ml white vinegar (1/3 cup)
  • 30g white sugar (1/4 cup)
  • 2 medium carrots, peeled and shredded
  • 55g light mayonnaise (1/4 cup)
  • 1 to 2 tsp Sriracha sauce (depending on how hot and spicy you like things)
  • 1/2 tsp soy sauce
  • large pinch sugar
  • 1 (12 inch) French style baguette, split horizontally
  • 1/2 pound cooked roast chicken, shredded
  • 1/3 of a seedless cucumber, thinly sliced
  • a handful of fresh coriander leaves (cilantro)
  • 1 thinly sliced jalapeno pepper (optional)


  1. First make the carrot relish.  Heat the vinegar, salt and  larger amount of sugar together gently, stirring to melt the sugar.  Put the carrots into a bowl. Add the sweet vinegar and toss to coat.  Leave to set for 15 minutes.
  2. To make the spicy mayonnaise, whisk together the mayonnaise, Sriracha sauce, soy sauce and pinch of sugar.  Set aside.
  3. Toast the split baguette under the grill just until lightly browned.  Spread both cut sides with some of the spicy mayonnaise.  Top  the bottom half with the shredded roast chicken.
  4. Drain the carrot relish well and pat dry with paper towels.  Scatter over top of the chicken.  Top with the cucumber slices and then the jalapeno, if using. Finally scatter the coriander leaf over top and then place the top of the bun over all, pressing down gently. Cut into 4 portions to serve.
Created using The Recipes Generator

I think some of the best adventures you can take food-wise at times can be the ones enjoyed within the comfort of your own home. Call me lazy but this works for me!    

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  1. Replies
    1. Todd really enjoyed this Monique! It is rare he makes a point of telling me he has really enjoyed a sandwich, but he did this one! xo


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