Traditional Banh Mi With Grilled Chicken

Some foods don’t shout. They don’t need to. They speak in textures, balance, and layers. That’s what I’ve always loved about a traditional banh mi.

It’s not showy or dramatic, but the moment you take that first bite—between the crackle of the baguette and the juicy grilled chicken—you realize how carefully every part is built to work together.

Growing up, I remember my first banh mi from a tiny shop where the bread was still warm and the herbs were so fresh, they almost didn’t feel real.

It wasn’t just the flavors that stuck with me—it was the quiet perfection of it. No frills, no shortcuts. Just honest food made right.

That’s why I’m sharing this version. It stays true to everything I believe a traditional banh mi should be: warm, crisp, juicy, sharp, and refreshing all at once.

You’ll taste grilled meat marinated with lemongrass and garlic, crunchy pickled vegetables, and soft herbs packed into a light, golden baguette.

If you’ve had a real one before, this will take you back. If you haven’t, you’re about to understand why people remember their first.

Table of Contents

Traditional Banh Mi With Grilled Chicken Recipe

Ingredients

For The Pickled Vegetables

1 medium carrot, julienned
1 daikon radish, julienned
1 tsp salt
1 tbsp sugar
½ cup distilled white vinegar
½ cup warm water

For The Grilled Chicken

2 boneless, skinless chicken thighs (trimmed)
1 tbsp soy sauce
1 tbsp oyster sauce (make sure it’s fish-based, not made with alcohol)
1 tsp sesame oil
1 tsp sugar
1 garlic clove, minced
½ tsp black pepper
½ tsp onion powder
1 tsp lemongrass paste (or finely minced fresh lemongrass)

For The Sandwich Assembly

2 small French baguettes (light and crispy style, not dense or chewy)
1 small cucumber, thinly sliced lengthwise
1 small red chili, thinly sliced
Fresh cilantro leaves
Vegan or egg-based mayonnaise
Lime wedges (optional, for serving)

Instructions

In a small bowl, mix vinegar, warm water, sugar, and salt until dissolved.
Add julienned carrot and daikon. Let it pickle for at least 1 hour (or up to overnight in the fridge).
Combine soy sauce, oyster sauce, sesame oil, sugar, garlic, pepper, onion powder, and lemongrass in a bowl.
Add chicken thighs and mix until fully coated. Let marinate for at least 30 minutes (or up to 4 hours for more flavor).
Preheat a grill pan or skillet over medium-high heat.
Cook the chicken for about 4–5 minutes per side until charred and cooked through. Let rest 5 minutes, then slice thinly.
Slice baguettes lengthwise, leaving one side hinged.
Lightly toast in a hot dry pan or 350°F oven for 2–3 minutes until just crispy.
Spread a thin layer of mayonnaise on both inner sides of the toasted baguette.
Layer cucumber slices across the bottom.
Add a generous layer of grilled chicken.
Top with pickled carrot and daikon, a few chili slices, and fresh cilantro.
Press lightly to close and serve immediately, optionally with a lime wedge on the side.

What Kind Of Bread Should I Use For A Traditional Banh Mi?

The bread is just as important as the filling—it sets the tone for the whole sandwich.

Use a light, airy baguette: Traditional banh mi uses a Vietnamese-style baguette that’s thinner, crispier, and lighter than the French version.
Skip dense or chewy breads: Anything too tough or heavy will overwhelm the fillings.
If you can’t find Vietnamese baguette: Go for a French-style roll that’s hollow inside with a crackly crust.
Toast it lightly: A quick toast brings back the crunch and warms the inside just right.

The right bread makes every bite feel crisp, not heavy—and that’s the balance you want.

Why Is Lemongrass Used In Banh Mi Marinade?

Lemongrass gives the chicken its special, bold flavor that makes this sandwich unforgettable.

Adds bright, citrus-like flavor: Lemongrass tastes fresh and a little tangy, like lemon but with more depth.
Balances the salt and sweetness: It helps round out the soy sauce, garlic, and sugar in the marinade.
Brings authentic Vietnamese taste: This herb is a staple in many Vietnamese grilled meat recipes.
Works best when minced or used as a paste: If using fresh lemongrass, smash the stalks and finely chop the tender parts near the bottom.

If you skip the lemongrass, the chicken may still be tasty—but it won’t have that signature banh mi flavor.

How Long Should I Pickle The Vegetables?

The longer they sit, the better they taste—but even a short soak works.

At least 1 hour is enough: This gives the daikon and carrot enough time to soften and absorb the flavor.
Overnight is even better: If you can plan ahead, chilling the pickles in the fridge overnight makes them more flavorful.
Store them in a clean jar: Use vinegar, sugar, and salt—no cooking needed.
Keeps for about a week: You can prep them early and use them whenever you make banh mi.

The pickled crunch adds brightness to every bite, so don’t skip or rush this step.

Can I Use Chicken Breast Instead Of Thigh?

Yes, but you’ll need to be careful to keep it juicy.

Chicken thighs stay moist and flavorful: That’s why they’re often used in grilled recipes like this.
If using chicken breast: Pound it thin before marinating so it cooks evenly and absorbs more flavor.
Don’t overcook it: Breast dries out faster, so keep an eye on it while grilling.
Let it rest before slicing: Give it a few minutes to hold onto its juices after cooking.

What Can I Use Instead Of Daikon?

Daikon adds a mild crunch, but there are good backups if you can’t find it.

Use regular white radish: It’s the closest match and usually easier to find.
Try turnips: They have a similar texture and mild flavor.
Use only carrots: If needed, just double the carrots and pickle them the same way.
Avoid strong-smelling radishes: Like red or spicy varieties—they can overpower the sandwich.

Daikon’s neutral taste blends well with the other ingredients, but don’t stress—these swaps work just fine.

What Type Of Mayonnaise Works Best?

Banh mi is known for its creamy mayo spread—it’s simple but key to the flavor balance.

Use regular mayonnaise: Store-bought, egg-based versions work well.
Go for vegan mayo if you prefer: Some people avoid eggs, so vegan versions are a good alternative.
Avoid flavored or sweet mayo: Keep it neutral so it doesn’t clash with the pickled veggies and grilled chicken.
Optional add-in: A tiny bit of soy sauce or garlic chili paste can be mixed in for more flavor.

The mayo adds creaminess that ties everything together—don’t leave it out.

Do I Have To Add Fresh Herbs Like Cilantro?

Herbs are optional, but they really lift the whole sandwich.

Cilantro is traditional: It brings a clean, green flavor that cuts through the richness.
Add Thai basil or mint if you like: These are also used in Vietnamese cooking and add a fresh kick.
If you hate cilantro: You can skip it or replace with fresh parsley, though the taste will be slightly different.
Don’t use dried herbs: They won’t give the same flavor or freshness.