Iron Chef Shellie

Banh Mi – Vietnamese Chicken Rolls

This recipe is a winner, and years later this is still my go to recipe.


When you cook this at home please tag me too - I love to see when other people give my recipes a go!


Banh Mi – Vietnamese Chicken Rolls
January 8, 2012

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Banh Mi – Vietnamese Chicken Rolls

This is seriously the easiest, most tastiest dinner or lunch option you must try!!

You basically do all the prep the day before, then just cook chicken, put it all in a roll and BAM! You have the best meal ever. I’ve included the full recipe below, but I left out the cucumber, and I also left out the chilli and coriander for Hamsley. I went for all the chilli and coriander and it was amazing. The sourness of the pickled carrot, against the juicy caramelised chicken, all in a crispy roll…. I’m drooling at the thought of it. I’m totally making this again this week.

Since I’m obsessed with Vietnamese food lately, I have a few different Banh Mi recipes to try. They are usually served with patΓ© or cold meats, but this is a really tasty alternative.

Banh Mi (Vietnamese Chicken Rolls)
Jill Dupleix

1 Lebanese cucumber
1 cup (250ml) rice vinegar
1/2 cup (110g) caster sugar
1 carrot
2 tbs light soy sauce
1 tbs peanut oil
1 tbs honey
2 garlic cloves, finely chopped
500g chicken thigh fillets, trimmed
1 baguette, cut into 4, or 4 soft long rolls
1 tbs reduced-fat whole-egg mayonnaise
4 soft butter lettuce leaves, torn
1 tbs pickled jalapeno peppers (optional)
1 tbs Sriracha hot sauce
Few sprigs of fresh coriander

1. Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 tsp salt and stand for 1 hour.

2 .Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.

3. Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.

4. Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.

5. Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.

6. Split rolls, then lightly grill the cut side for 20 seconds to warm them.

7. Drain the pickled carrot and cucumber.

8. To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

Serves 4


28 comments on “Banh Mi – Vietnamese Chicken Rolls
  1. Jenny Schimak

    This looks delicious.

    January 8, 2012 at 3:07 pm
  2. Daisy@Nevertoosweet

    YUM! Love easy recipes and Vietnamese rolls are one of my brother-in-laws favourite gotta give him this recipe and get him to try πŸ™‚

    January 8, 2012 at 7:20 pm
  3. Hannah

    Looks wonderful! And Sriracha… I’ve never seen that here! Envy….

    January 8, 2012 at 7:25 pm
  4. Chopinand @ ChopinandMysaucepan

    Dear Shellie,

    I’m not a big fan of Vietnamese rolls because the bread rolls are normally rock hard and I’ve always managed to bruise my palate and lips every time I eat one. I might give this recipe a go with some soft brioche bread coz I’ve been experimenting with home-made rolls and burgers lately.

    January 8, 2012 at 11:07 pm
    • Iron Chef Shellie

      I can totally understand! The beauty of making it at home, is you can tailor it exactly how you want it πŸ™‚

      January 10, 2012 at 12:04 pm
  5. Michelle chin

    One day, I shall get my hands on banh mi!!!

    January 8, 2012 at 11:13 pm
  6. Tv Food and Drink

    Right on! Great recipe. Great pics.

    January 9, 2012 at 5:41 am
  7. Tina @ bitemeshowme

    i could eat one of these at any time of the day. so thankful that there is a 24 hour bakery that sells banh mi so that i can get my fix during those crazy midnight late night cravings. Great work Shellie πŸ™‚

    January 9, 2012 at 6:47 am
    • Iron Chef Shellie

      24 hours? seriously?!?!! I am jealous!!

      January 10, 2012 at 12:05 pm
  8. Denny @ Feedmycamera

    Hi there! long time reader, first time poster! Wow that looks good! Similar to Tina, we have a 24/7 bakery when we need it! hahahah!

    January 9, 2012 at 11:19 am
    • Iron Chef Shellie

      very jealous!!

      January 10, 2012 at 12:05 pm
  9. Ashley

    All I need to do is find a gluten free roll that can replicate the goodness of a baguette…it’s just not quite the same otherwise! Gorgeous pics πŸ™‚

    January 9, 2012 at 4:45 pm
  10. thelittleloaf

    Your blog is providing me with so many amazing recipes at the moment! Loving these rolls – they look beautifully fresh but hearty and filling at the same time. Yum.

    January 9, 2012 at 5:57 pm
    • Iron Chef Shellie

      Oh shucks!! Thanks for the feedback πŸ™‚

      January 10, 2012 at 12:05 pm
  11. Gourmet getaways


    With all the hot weather we have been eating so many salads lately, this looks so tasty! I can’t wait to try this roll!

    January 10, 2012 at 8:35 am
  12. Hotly Spiced

    What a delicious looking roll. I love all of those ingredients. If only there was someone selling those near the office!

    January 10, 2012 at 2:57 pm
  13. EatPlayShop

    I love Bahn Mi but I’ve never tried making them at home. Thanks for sharing the recipe – it looks achievable and yummy!!!

    January 10, 2012 at 4:13 pm
  14. Lorraine @ Not Quite Nigella

    Shellie, I love these rolls! They are so tasty and with the salad are a great meal suggestion as you say πŸ™‚

    January 10, 2012 at 5:31 pm
  15. msihua

    You always take such yummy looking food! I want this now but the pork versionn (of course!)

    January 10, 2012 at 9:56 pm
  16. Gourmet Chick

    I am a total Banh Mi addict so love this recipe – although usually I like them with a bit of pork in as well. Does anyone know good places to buy Banh mi in Melbourne?

    January 11, 2012 at 7:56 am
  17. Janine

    Banh Mi is not very popular in Singapore (not sure why though) but I absolutely love making it myself! This looks like another recipe to add to the repertoire πŸ™‚

    January 11, 2012 at 11:30 am
  18. Denise

    I love your alternative for pate, this version looks delicious!

    January 12, 2012 at 6:17 am
  19. Sara (Belly Rumbles)

    I love this version compared to my normal pork one. Will be giving it a go.

    January 12, 2012 at 8:17 pm
  20. Julie

    Yum that looks so delicious! I normally order the pork ones but love to give this recipe a go

    January 13, 2012 at 9:27 pm
  21. Jesica @ Pencil Kitchen

    The last time i went to Vietname, I brought back 10 rolls of these to freeze and re-heat for a whole month….

    January 14, 2012 at 9:33 am
  22. Vien @ We Dare Food

    That looks so delicious! In KL, a new place opened opposite my house and they’re selling Banh Mi like these! And Omg. Yours looks waayyyyy better! πŸ˜€

    January 15, 2012 at 2:44 pm
Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie

© 2024 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.