Banh Mi Chicken Baguette

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Preparation time: 15 minutes
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Cook time: 20 minutes


1 kg 2,2 lb chicken thighs
65 ml 0,25 cup oyster sauce
65 ml 0,25 cup hoisin sauce
30 ml 2 tbsp soy sauce
65 ml 0,25 cup sugar
30 ml 2 tbsp honey
4 4 cloves garlic, finely chopped
15 ml 1 tbsp fish sauce
2,5 ml 0,5 tsp chinese 5-spice powder



Vietnamese-style chicken thighs

  • In a bowl combine all marinade ingredients and mix well. Add the chicken thighs, turn to coat evenly, cover and refrigerate a minimum of 3 hours.
  • Preheat grill and oil thoroughly. Remove thighs from marinade, place on the grill and brush with more marinade. Cook until internal temperature reaches 80°C (175°F). Keep warm. 

Marinated vegetables

  • In a bowl stir vinegar and sugar together to dissolve, add the julienned carrots and radishes and season with salt and pepper. Refrigerate.

The sandwich

  • Slice the grilled chicken thighs into strips.
  • Cut into baguettes lengthwise without cutting through, spread insides with spicy mayonnaise, top with lettuce leaves, chicken strips, marinated vegetables, cilantro and cucumber. Cut in two and serve. 


Marinated vegetables

  • 1 carrot, julienned
  • 75 g daikon radish, julienned
  • 45 ml (3 tbsp.) sugar
  • 45 ml (3 tbsp.) rice vinegar
  • Salt and pepper


  • 6 small sandwich baguettes
  • ½ English cucumber, julienned
  • Marinated vegetables
  • ¼ cup fresh cilantro
  • 12 leaves Boston or curly lettuce
  • 175 ml mayonnaise with 15 ml (1 tbsp.) sriracha sauce

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