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Vietnamese Grilled Chicken Bánh Mì

Recipe Source by the Perdue Farms Culinary Team

Vietnamese Grilled Chicken Bánh Mì

Recipe Source by the Perdue Farms Culinary Team
For lunch or dinner, this sandwich recipe is a winner! Asian spices and seasonings in the marinade and glaze make chicken strips burst with flavor. Grill strips, toss in glaze, stuff in baguettes and top with slaw and cilantro before serving.

Recipe Quick Facts

Prep
5
Minutes .
Marinate
4
Hours .
Cook
30
Minutes .
The link to Vietnamese Grilled Chicken Bánh Mì has been copied

Ingredients

Ingredients

  • 4 boneless skinless chicken breasts, cut into 1-inch strips
  • 4 to 6 six-inch baguette rolls
  • 1 1/2 tablespoon lemon juice
  • 1 1/2 tablespoon rice wine vinegar
  • 1 tablespoon grapeseed oil
  • 2 shallots
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoon fish sauce
  • 2 garlic cloves
  • 1 tablespoon fresh ginger
  • 1/4 cup soy sauce
  • 1/2 teaspoon black pepper
  • 1/4 bunch cilantro
  • 1/2 cup honey
  • 1/4 cup sriracha
  • 1/4 cup gochujang
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon sesame seeds
  • 1 small red onion, julienned
  • 1 carrot, julienned
  • 2 green onions, sliced
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon black pepper

Made with Our

Approx. 3-lb. pack of succulent and juicy chicken breasts ― portioned in three 1-lb. pouches

Your Price

$39.99 Each
avg/ea
1.25-lb. tray of tender, tasty chicken breast strips

Your Price

$14.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Combine first 11 ingredients (lemon juice to cilantro) in a large bowl. Add chicken strips to marinade and toss until well coated. Marinate for up to 4 hours

Step 2

Step 2

Use a flat cast iron Plancha on the BBQ grill and preheat on medium high.

Step 3

Step 3

Combine the ingredients for the glaze (honey to sesame seeds) and combine the ingredients for the slaw (last seven ingredients). Set both aside.

Step 4

Step 4

Lightly oil the flat cast iron Plancha and place the chicken strips on top, evenly spaced. Cook, turning occasionally, until chicken is starting to brown. Cook until chicken reaches an internal temperature of 165 F.

Step 5

Step 5

When chicken is cooked, remove from grill and place in a mixing bowl. Add glaze and toss. Place chicken strips in baguette rolls, top with slaw and garnish with cilantro.

Nutritional information for marinade only.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS