If you’ve ever had the pleasure of biting into a bánh mì sandwich, you know it’s an explosion of flavors and textures. This Vietnamese classic combines savory, spicy, and sweet notes, with a delightful crunch from pickled vegetables and a satisfying softness from the baguette.
Now imagine all those flavors deconstructed into a light, vibrant salad that’s perfect for any meal. That’s what this Banh Mi Salad delivers—an easy-to-make dish that packs all the magic of the beloved sandwich into a refreshing and satisfying bowl. It’s colorful, flavorful, and full of fresh ingredients that will leave you coming back for more.
From the tender marinated chicken thighs to the crisp pickled carrots and daikon, and a creamy jalapeño-lime dressing, this salad has everything to delight your taste buds. It’s a fun and creative twist on a classic that you can make ahead for busy days or enjoy as a centerpiece at your next gathering.
Why You’ll Love This Recipe
- Simplicity: Easy steps with make-ahead components.
- Flavor Explosion: The perfect balance of sweet, savory, tangy, and spicy.
- Versatility: Easily customizable for dietary preferences or ingredient swaps.
Ingredients Overview
- Marinated Chicken Thighs: Infused with bold Vietnamese flavors like lemongrass, fish sauce, and soy sauce.
- Pickled Vegetables: Quick-pickled carrots and daikon add a tangy crunch.
- Jalapeño-Lime Dressing: A creamy, zesty topping that ties everything together.
- Fresh Vegetables: Crisp romaine lettuce, cucumbers, and cilantro keep the salad light and refreshing.
- Optional Baguette: Torn pieces of French baguette bring the essence of the classic bánh mì sandwich.
How to Make the Recipe
Step 1: Prepare the dồ chua
In a bowl, mix the vinegar, water, sugar, and salt until dissolved. Slice the carrots and daikon into thin matchsticks. Add them to the bowl and stir. Let sit for at least 30 minutes. Store any leftovers in the fridge for up to four weeks.
Step 2: Marinate the chicken
In a baking dish, combine lemongrass, garlic, sugar, olive oil, fish sauce, soy sauce, and pepper. Add chicken thighs, tossing to coat. Marinate for at least 15 minutes or overnight.
Step 3: Preheat the oven and make the dressing
Preheat the oven to 425°F. In a small bowl, whisk together lime juice, mayonnaise, olive oil, jalapeño, garlic, and salt until smooth.
Step 4: Bake the chicken
Bake the marinated chicken for 20–25 minutes or until the internal temperature reaches 165°F. Shred the chicken into large pieces and toss with the pan juices.
Step 5: Assemble the salad
Drain the dồ chua. In a large bowl, toss romaine lettuce with 1/4 cup dressing. Divide lettuce into bowls, top with chicken, dồ chua, cucumbers, and cilantro. Drizzle with the remaining dressing and serve with baguette slices if desired.
Tips for the Best Recipe
- Slice Uniformly: Use a mandoline to ensure even slices for the pickled vegetables.
- Maximize Flavor: Let the chicken marinate overnight if possible.
- Storage: Prepare the pickled vegetables and dressing ahead of time to make assembly quicker.
- Pan Sear Alternative: If you prefer, sear the chicken in a skillet for a crispy exterior.
Variations to Try
- Vegetarian: Replace chicken with marinated and baked tofu.
- Spice Control: Adjust the amount of jalapeño in the dressing for your spice preference.
- Pork Option: Swap chicken for thinly sliced pork tenderloin for a more traditional flavor.
- Mixed Greens: Substitute romaine with arugula, spinach, or mixed greens.
Frequently Asked Questions
1. Can I make the dồ chua ahead of time?
Yes! The pickled vegetables can be stored in an airtight container in the fridge for up to 4 weeks. They’ll only get better with time.
2. What if I don’t have lemongrass?
You can use lemon zest as a substitute, though it won’t have the same depth of flavor.
3. How can I make this salad spicier?
Add extra minced jalapeño to the dressing or garnish with sliced red chilies.
4. Can I grill the chicken instead of baking it?
Absolutely! Grilling the chicken adds a smoky flavor that complements the salad beautifully.
5. Is this recipe gluten-free?
The salad itself is gluten-free. Use gluten-free soy sauce and omit the baguette for a completely gluten-free meal.
How to Store and Reheat
- Storage: Store the chicken, pickled vegetables, and dressing separately in airtight containers in the fridge for up to 3 days.
- Reheating: Warm the chicken in the microwave or a skillet over medium heat. Assemble the salad just before serving to keep the ingredients fresh.
Conclusion
This Banh Mi Salad brings all the bold flavors of the traditional Vietnamese sandwich into a refreshing and satisfying dish. It’s light yet hearty, with a mix of tangy, spicy, and savory notes that will keep you coming back for more. With make-ahead components and easy variations, it’s a versatile recipe that’s perfect for any occasion.
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