Alright, guys, raise your hand if you’ve never had a banh mi?! Oh how sorry I feel for you all, but no worries — if this happens to be you well then I have your new favorite recipe right here! Vietnamese banh mi sandwiches are my FAVORITE sandwich in the entire world.
One of my coworkers introduced me to this sandwich and she taught me how to make them. Unlike a traditional banh mi, this sandwich has a delicious tangy sauce instead of the typical mayo. I think the sauce is what makes this sandwich out of this world so even if you’ve had many a banh mi in your day, I insist that you give my version a try! This sauce is the boss – trust me.
Banh mi is traditionally a pork sandwich and this recipe is also excellent if you used sliced pork tenderloin (just saying…)
Savory, sweet, salty, fresh, crunchy – this recipe has it all. You won’t believe how well the flavors go together until you try it yourself. The ingredients are easy to prepare ahead of time so I love making this for dinner guests too!
Please note that I didn’t include PointsPlus for bread because we’ll all use something different. The points for this recipe includes the sandwich filling and sauce only. I can easily find a bread for 4-5 pts+ making the entire sandwich just around 9-10 pts+.
- 1 lb. chicken breast, cut into bite size pieces
- 4 tsp olive oil
- garlic powder
- salt and pepper
- cilantro, chopped
- green onion, diced
- cucumbers, sliced
- pickled carrots (recipe in notes)
- 4 tbsp low-sodium soy sauce
- 2 tbsp balsamic vinegar
- 6 tbsp water
- Sriracha, to taste
- Bread – I like to use wheat hoagie buns or crusty french bread.
- Heat 4 tsp olive oil over medium heat. Season chicken well with salt, pepper, and garlic powder. Cook chicken over medium heat until cooked through, about 10 minutes. Set aside.
- Meanwhile prepare sauce: combine 4 tbsp low-sodium soy sauce with 2 tbsp balsamic vinegar and 6 tbsp water. Add a few squirts of sriracha, depending on how spicy you want the sauce. (I probably add a couple of tsp.)
- Place bread in a preheated, 350 degree, oven until nice and toasted. Toasting the bread in a toaster will only make the outside of the bread crisp and the sauce will make it soggy – you need a good crunch to your bread!
- Once bread is toasted spoon 1 tbsp sauce mixture on each side of bread. Top with ¼ the chicken and pile on the cucumber, cilantro, green onion, and carrots. Top sandwich with extra sriracha and serve with additional sauce, if desired.
Have you tried a banh mi before? Was it at a restaurant or have you made one at home? What did you think?