Bahn Mi Sandwiches

I make these sandwiches at least once a month… a favorite in our house!  You can substitute tofu for the chicken and make it gluten-free by using romaine lettuce instead of bread.  For the quick pickled vegetables, use whatever you have available to you. Onions, cabbage, celery, and cauliflower all work well here. Enjoy!

  • 1 baguette (a softer bread works well here, avoid something that has a crispy crust)
  • 1 lb of cooked, shredded chicken (perfect for leftover chicken or a rotisserie chicken)
  • 2 teaspoons minced garlic
  • 2 T low-sodium soy sauce
  • 4 t sesame oil
  • 4 t hoisin sauce
  • ½ cup sugar
  • ½ cup rice vinegar
  • 1 cup matchstick or thinly sliced carrots
  • 1 cup thinly sliced radish
  • 2 cups thinly sliced cucumber
  • Romaine lettuce
  • Cilantro
  • Sriracha (any hot sauce that you like!)
  • Pickled jalapenos


  • Cut the bread in half and remove the inside of the bread to hollow it out.  Cut bread into 4 sandwiches.
  • Add garlic, soy sauce, sesame oil, and hoisin to a mixing bowl.  Mix together and toss with shredded chicken.  Set aside.
  • Heat sugar and rice vinegar in a small saucepan over medium-low heat until sugar dissolves.  Turn off the heat.
  • Put cut vegetables into a shallow dish and pour the sugar/vinegar mixture over.  Toss to coat and let cool for minutes.
  • Assemble the sandwiches.  Put the romaine lettuce and cucumbers on the bottom half of the bread.  Top with chicken, other vegetables, cilantro, and pickled jalapenos.
  • Drizzle the vinegar mixture from the vegetables and sriracha on the top half of the bread.