Vietnamese Chicken Banh Mi Recipe – Bánh Mì Gà Roti

November 16, 2020Van
Blog post

Prep time: 4 hours 5 minutes

Cook time: 21 minutes

Serves: 6

Bánh Mì is one of the most iconic dishes from Vietnam and it’s popularity has spread across the whole world.  It represents the French influence in Vietnamese cuisine and continues to morph and transform even more in the U.S.   Bánh Mì is typically filled with a flavorful protein, then stuffed with pickled daikons, carrots, cumbers, cilantro and chilis – the melding of the different flavors and textures is what makes this sandwich so amazing.   Vietnamese Bánh Mì, which translates to “bread” is a airy baguette with a light and crisp crust – it’s quite different from traditional French baguettes which is denser and has a much thicker crust.  If you can’t get a hold of Vietnamese Baguettes, Bolillo Rolls or Pão Francês make an excellent substitution.  I’m sharing my personal favorite, Bánh Mì Gà Roti, the chicken is braised in a wonderful marinade – sweet, savory and complex in flavor – it’s really one of the best sandwiches you’ll ever have.

Vietnamese Chicken Banh Mi Recipe - Bánh Mì Gà Roti

Vietnamese Chicken Banh Mi Recipe - Bánh Mì Gà Roti

Banh Mi Ga Roti Vietnamese Chicken Banh Mi


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Vietnamese Chicken Banh Mi Recipe - Bánh Mì Gà Roti

  • Prep time: 4 hours 5 minutes
  • Cook time: 21 minutes
  • Serves: 6


Braised Chicken / Gà Roti

  • 2 Pounds Boneless Skinless Chicken Thighs
  • 2 Tablespoons Granulated Sugar
  • 1 Teaspoon Ground Black Pepper
  • ¼ Teaspoon Five Spice Powder
  • 1 Teaspoon Sesame Oil
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Fish Sauce
  • 2 Tablespoons Honey
  • 2 Tablespoons Minced Garlic
  • 1 Shallot, minced
  • 2 Tablespoons Coconut Oil or Vegetable Oil

Banh Mi Sandwich

  • 6 Vietnamese Baguettes, Bolillo Rolls or Pão Francês
  • Pickled Daikon and Carrots (recipe here)
  • ½ Cup Mayonnaise
  • Cucumbers, thinly sliced and cut lengthwise about 6 inches
  • Cilantro
  • Thinly sliced Jalapeños or Thai Chilis (optional)


  • 1)

    In a large bowl, combine 2 Tablespoons Granulated Sugar, 1 Teaspoons Ground Black Pepper, ¼ Teaspoon Five Spice Powder, 1 Teaspoon Sesame Oil, 2 Tablespoons Soy Sauce, 2 Tablespoons Fish Sauce, 2 Tablespoons Honey, 2 Tablespoons Minced Garlic, 1 minced Shallot – add the chicken thighs and marinate for at least 4 hours or overnight. Make the Pickled Daikons and Carrots (recipe here).

  • 2)

    Heat a large skillet or dutch oven on high heat with 2 tablespoons of oil and let the pan get very hot. Sear the chicken for about 3 minutes, then flip and sear for another 3 minutes on high. Turn the heat to low so it’s simmering, pour in the excess marinade, cover with a lid and cook for 10 minutes, open the lid, turn the heat to med-high and continue to cook for another 5 minutes or until the marinade reduces and caramelizes. The chicken should have a lovely caramelized color and most of the liquid should have evaporated. Cut the chicken thighs into slices.

  • 3)

    Combine ½ Cup Mayonnaise with the reduced marinade from the pan. Lightly toast the Baguette and cut lengthwise so it’s like a hotdog bun (don’t cut all the way through). Add a generous amount of the Mayonnaise and layer the Chicken, Pickled Daikons & Carrots, sliced Cucumbers, Sliced Jalapeños and Cilantro. Enjoy!

↓ Supplies to make this recipe ↓



  • Lynn

    March 5, 2021 at 1:29 pm

    I made this last night and it was very good. I pounded the chicken thighs to tenderize it though.

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