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Bánh mì recipe

Bánh mì recipe

1 rating

Get creative with your leftover roast chicken and rouse some lunch envy at the same time with our delicious spin on a classic Vietnamese baguette (otherwise known as bánh mì). Loaded with sriracha mayo, pulled chicken, cucumber, pickled carrot, herbs and chilli, it is one flavour-packed sandwich. See method

  • Serves 1
  • 15 mins to prepare
  • 561 calories / serving


  • 1 carrot, julienned or cut into fine strips
  • 2 tbsp rice wine vinegar
  • 2 tsp mayonnaise
  • 2 tsp sriracha or sweet chilli sauce, plus extra for drizzling
  • ½ white baton, sliced in half
  • 1/4 cucumber, cut into thin slices
  • 100g roast chicken, pulled (see tip)
  • 1 tbsp fresh coriander leaves
  • 1 tbsp fresh mint leaves
  • ½ red chilli, seeded and thinly sliced

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    3g 16%
  • Sugars

    18g 20%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 69.2g Protein 37.3g Fibre 9g


  1. Put the carrot in a small bowl and cover with the vinegar and a small pinch of salt. Set aside for 10 minutes, then drain.
  2. Mix the mayonnaise and sriracha or sweet chilli sauce and spread over the inside of the baton. Add the cucumber slices, then the chicken, carrot, herbs and chilli. Drizzle with a little extra sriracha or sweet chilli sauce, if you like, then close with the other baton half.

Tip: To pull the chicken, put it on a chopping board and use two forks to shred the meat.

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