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Chopped Banh Mí

A super flavorful and satisfying sandwich that you can whip up on a weeknight? Wednesdays never sounded so good. Even better, this recipe is like 3-in-1. You’ve got the base for your banh mí (marinated roasted chicken thighs that are just as delicious on their own), quick pickled carrots (a recipe you can follow for your favorite veggies like cucumbers and tomatoes), and a simple sriracha-mayo (that we love for burgers and dipping french fries).

Not in the mood for chicken? Use the same marinade on tofu instead. And if you’re feeling spicy and have scallions and jalapeño hanging out in the fridge, chop ’em up and throw them in, too.

Get the recipe for Chopped Banh Mí:

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Chopped Banh Mí

  • Author: Misfits Market



For the chicken:

  • 1 pack (4-5 pieces) boneless skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1½ teaspoons honey
  • ½ teaspoon crushed red pepper flakes
  • 2 cloves garlic, grated
  • 2-inch knob ginger, peeled, grated
  • ½ teaspoon lime zest
  • 1½ tablespoons lime juice
  • 1 tablespoon canola oil

For the quick pickled carrots:

  • 4 carrots, peeled and julienned
  • ¼ cup rice wine vinegar  (can substitute for white vinegar or apple cider vinegar)
  • 1 tablespoon water
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon toasted white sesame seeds

For the sauce:

  • 3 tablespoons mayonnaise
  • 2 tablespoons sriracha

For the sandwich:

  • ½ cup cucumbers, thinly sliced
  • ½ cup cilantro, leaves and tender stems
  • 2 demi baguettes, toasted, sliced in half lengthwise.


  1. In a medium bowl, add chicken, soy sauce, honey, red pepper flakes, garlic, ginger, lime zest, and lime juice. Mix to coat, let marinate for at least 15 minutes or up to a few hours.
  2. For the quick pickled carrots, add carrots to a medium bowl with vinegar, water, salt, and sugar. Massage the carrots into the mixture and set aside for at least 20 minutes.
  3. Heat oil in a large pan over medium-high heat. Cook chicken until cooked through and slightly charred on both sides, 3 to 5 minutes per side. Transfer chicken to a cutting board.
  4. Add ½ of the carrots (save the rest for Friday’s dinner!) on top of the chicken, followed by cucumbers, and cilantro. With a sharp knife, chop all ingredients together until mixed through and chicken is bite-sized.
  5. Spread spicy mayonnaise on both sides of a toasted baguette, then fill with the chopped chicken mixture. Slice banh mí in half and serve.

Go back: 1 Box, 5 Recipe, 20 Servings

Hungry for more? Try these other sandwiches:

Spicy Peanut Chicken Sandwich with Slaw

Veggie-Filled Green Goddess Sandwich

Better-Than-the-Classic Egg Salad Sandwiches