You’ll find a banh mi seller on every street in Saigon, but some are better than others. And if I compare all the banh mi I have eaten in Saigon and Hanoi, I’ll take Saigonese banh mi over the Hanoian version anytime.
We’re getting nostalgic about Saigon and its wonderful food these days. Until we can visit again, we’re bringing the flavors of Vietnam to our dining table. Last night, we had banh mi.
Grilled chicken traditionally goes into banh mi but if you have roast chicken, it makes a delicious filling as well. Make this easy rotisserie chicken banh mi at home! Information about the vegetables and condiments are provided in the recipe below.
Rotisserie Chicken Banh Mi
Pickled carrot and radish
- ½ cup julienned radish
- ½ cup julienned carrot
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 pinch salt
Chicken banh mi
- rotisserie chicken as much as you like, torn into chunks
- 2 mini baguettes
- 2 tablespoons mayo
- 2 tablespoons liver pate (canned liver spread is okay)
- ½ cup julienned cucumber
- chili lime salt (see notes after the recipe)
- liquid seasoning Maggi is the default
- chili sauce we use Sriracha
- eggs fried sunny side up (optional)
Make the pickled carrot and radish
- Place the carrot and radish in a jar.
- Stir together the rice vinegar, sugar and salt with a quarter cup of water until the sugar and salt are fully dissolved.
- Taste the vinegar-sugar sugar mixture. If you prefer a sweeter pickling solution, stir in more sugar.
- Pour the pickling solution into the jar with the carrot and radish (see notes after the recipe).
Assemble your rotisserie chicken banh mi
- If your chicken is cold, toss in a hot pan (or pop into the oven toaster) to reheat.
- Toast the baguettes and split vertically.
- Spread mayo on half of the bread and liver pate on the other half.
- Scatter the julienned cucumber on the bottom half of the baguette.
- Pile the chicken on top of the cucumber.
- Top the chicken with the pickled carrot and radish.
- Sprinkle chili lime salt, and drizzle seasoning and chili sauce over the filling.
- Optionally, top with fried eggs before finishing up with fresh cilantro.
- Bring the two halves of the baguettes together (if you added eggs, be careful not to squish them) and serve.