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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.