Grilled Chicken Banh Mi Sandwiches

We saw this banh mi recipe in this month’s Sunset Magazine and were drawn to this Vietnamese sandwich, with its piles of vegetables and promise of a great marinade. We loved the sweet, spicy, tangy sauce so much we ate two servings each. And, what a great way to enjoy basil and mint, which should be growing voluminously in your garden right about now.

Grilled Chicken Banh Mi
Grilled Chicken Banh Mi

Marinate the chicken Take 2 boned, skinned chicken breast halves and slice them open horizontally, so they open up and thin out. Put them in a pan and add 2 T hoisin, 1/2 tsp Chinese five-spice powder, 1 T soy sauce and 1 T oil, and coat thoroughly.

Marinating the Banh Mi Chicken
Marinating the Banh Mi Chicken

Grill the chicken Heat your grill to medium and grill the chicken. Turn it one time, and cook it through – about 10 minutes. Let it rest another 10 minutes, and then slice on the diagonal into long strip.

On the Grill
On the Grill

Prepare the vegetables Chop the following vegetables into similar-sized matchsticks: 1/2 English cucumber, 1 medium carrot, 4 oz. jicama, 1 red Fresno or red jalapeno chile.

Matchstick Vegetables
Matchstick Vegetables

Make the sauce Mix 2 T hoisin 1 T oil, 2 T lime juice and 1 T fish sauce in a little bowl.

Make the sandwiches Take 4 rolls or 1 baguette cut into four pieces. Spread mayo on one side of the bread, then layer chicken on top. Top with the chopped vegetables. Sprinkle chopped cilantro, basil and mint on top of that. Drizzle each sandwich with the extra sauce, and enjoy!

And if you’d like to eat this with a twist, try it over rice vermicelli noodles. We did, and loved it!

Grilled Chicken Banh Mi
Grilled Chicken Banh Mi


  • 2 boned, skinned chicken breast halves (1 1/2 lbs total)
  • 4 T hoisin sauce
  • 1/2 tsp Chinese five-spice pwder
  • 1 tsp soy sauce
  • 2 T vegetable oil
  • 2 T lime juice
  • 1 T fish sauce
  • 4 sandwich rolls or 1 baguette, sliced into 4 equal lengths & split
  • 1/4 cup mayo
  • 1/2 English cucumber
  • 1 medium carrot
  • 4 oz jicama
  • 1 red Fresno or red jalapeno chile
  • Cilantro, Basil and Mint

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

9 thoughts on “Grilled Chicken Banh Mi Sandwiches”

  1. YUM! I’ve never made banh mi because we live nearby to a few of the best vietnamese restaurants in the city. This recipe, however, might just make it worth my while!

    Also, I highly recommend the Fried Fish Banh Mi with Lemongrass Aioli from Tony’s Bakery on MLK. So good!

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