Banh mi is a scrumptious Vietnamese sandwich that hits ALL flavors of the palate. This slider recipe piles chicken, fresh veggies, and quick pickled veggies on slider rolls. The mayo, sriracha, cilantro, and jalapeno give it classic Asian food vibes!
What is banh mi?
Banh mi is a classic Vietnamese sandwich made with any meat or plant-based protein, fresh and pickled vegetables, mayo, sriracha, and jalapeno.
This gorgeous, vibrant, sandwich packs in the flavors of sweet, salty, spicy, sour, and savory, all in one neat little package.
It happens to be one of my all-time favorite sandwiches and makes perfect game-day grub!
My slider recipe resembles the Bao banh mi because the slider rolls are equally soft. They’re also much easier to acquire than the Asian steamed buns.
Don’t be surprised if you find yourself, and everyone else, mowing down more than one of these at a time!
What goes in a Banh Mi Sandwich?
- bread (Bao, French baguette, or slider roll)
- seasoned meat or plant-based protein
- pickled carrots and daikon
- sliced cucumber
- fresh cilantro
- fresh jalapeño slices
What bread is used in banh mi?
A crusty, French baguette or soft Bao buns are typical to a classic Vietnamese banh mi.
For this slider recipe, we’re using slider rolls for the function AND fashion!
They’re soft and pillowy, and available everywhere!
What is in banh mi seasoning (marinade)?
My slider recipe sandwich seasoning is a marinade consisting of garlic, fish sauce, lime juice, sugar, and soy sauce (see full recipe below). I like to use…
- fresh garlic
- fresh lime
- fish sauce
- reduced sodium soy sauce
What kind of meat is in banh mi?
Typically, chicken and pork are used. They can be grilled, or sauteed.
If you want a vegetarian or vegan version, fried tofu is downright delicious!
What are the pickled vegetables on a banh mi sandwich?
Quick Pickled Carrots And Daikon are a classic ingredient to any banh mi.
They’re simply a combo of shredded carrots and daikon radish briefly cooked in vinegar brine, cooled, and piled on the sandwich.
They’re the most delicious after sitting in the brine a few days, to deepen that sour, pickled flavor.
How to make Banh Mi
Step 1: Prep the meat by placing it in the quick marinade for 30 minutes.
Step 2: While the meat marinates, make quick pickled vegetables (it’s super quick and easy). I prefer to pickle the vegetables days, or even a few weeks, in advance.
Step 3: Cook the meat (grill or saute method). Allow it to cool slightly, then cut into thin slices.
Step 4: Assemble the sliders – spread mayo on slider rolls, distribute meat and vegetables evenly, top with fresh cilantro, pickled vegetables, sliced jalapeno, and sriracha.
* See full recipe below
The ingredient prep can and should be done somewhat in advance, but it’s not too involved, actually. It’s a collection of some simple steps that yield HUGE flavor!
Tools needed for this slider recipe
- mixing bowl and whisk (for chicken marinade)
- glass storage container (to marinate chicken)
- outdoor or indoor grill and tongs (if grilling chicken)
- 10″ skillet (if sauteeing chicken)
- mandoline slicer (to slice cucumbers)
How about a “bowl” adaptation of this Vietnamese sandwich?
Check out my Veggie Quinoa Banh Mi Bowl!
It’s a healthy, lower carb option for this Vietnamese sandwich, loaded with fresh vegetables and quinoa.
Pack it into your weekday lunches, or devour it for any weeknight dinner!
Looking for more make-ahead party recipes?
1. Rotisserie Chicken Teriyaki Lettuce Cups (Asian)
2. Black Bean Corn Avocado Salsa (Mexican)
3. Easy Marinated Mushrooms (Italian)
Chicken Banh Mi Sliders
For the chicken marinade:
- 4 cloves Garlic minced
- 1 Tbsp Fish Sauce
- 1 Lime zested and juiced
- 1 Tbsp Sugar
- 1 Tbsp Reduced Sodium Soy Sauce
- 1 lb Chicken Breast patted dry with paper towel
For the sandwich:
- 9 Slider Rolls or crispy French rolls
- 1/4 cup Mayonnaise or as needed
- 2 cups Pickled Carrots and Daikon
- 1/2 large English Cucumber thinly sliced
- 1/2 cup Fresh Cilantro loosely packed
- 1 Jalapeño Pepper thinly sliced
- 1 Tbsp Sriracha sauce or as needed
For the marinade
- Prepare marinade by whisking together GARLIC, FISH SAUCE, LIME JUICE, SUGAR, and SOY SAUCE; pour over CHICKEN BREAST; cover and allow to marinate 30 minutes minimum, up to 8 hours.NOTE: While the meat is marinating, you can make the quick pickled veggies if you don't already have them made.
How to grill the chicken breast
- Preheat the grill to medium. Clean the grill surface and brush with oil.Place chicken breasts in the center of the hot grill, close the lid, and set a timer for 3-5 minutes, or until chicken easily releases from the grill and shows well-defined grill marks.Next, turn the outside grill burners to MEDIUM and center grill burner to OFF. This is known as MOM = medium-off-medium, which creates indirect heat under the chicken and allows it to bake like it's in an oven.Open the grill lid and flip chicken breasts over, keeping them in the center of the grill. Then cllose the grill lid and continue cooking until chicken reaches an internal temperature of 165°.NOTE: Because grill performance varies, cooking times will also vary, so you'll need to monitor the temperature with a meat thermometer and use that as your guide.
How to cook the chicken breast on the stove
- Preheat a 10" skillet on medium-high with a neutral flavored oil (such as AVOCADO OIL or CANOLA OIL).Place chicken breasts into hot skillet and allow to cook on one side until they release from the skillet surface.Turn them over and continue cooking until they reach an internal temperature of 165°.
Once chicken breasts are done
- Remove chicken breasts from heat and place a foil tent over them.Allow them to rest a few minutes (this helps keep the juices intact).Slice into thin strips to prep them for the banh mi sandwiches.
Assemble the banh mi sandwiches
- To assemble sliders, spread mayo on both sides of slider rolls; then distribute each prepped ingredient over bottom halves in order starting with CHICKEN, PICKLED VEGETABLES, CUCUMBER, CILANTRO, and JALAPEÑOS; drizzle Sriracha if desired; serve warm.
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