Low Sodium Traditional Vietnamese Banh Mi

Experience the bold, aromatic flavors of Vietnam with this Low Sodium Traditional Vietnamese Banh Mi recipe, a heart-healthy twist on a beloved classic. This recipe features juicy grilled chicken marinated in low-sodium soy sauce, honey, and garlic, paired with tangy pickled carrots and daikon radish for a zesty crunch. Stuffed into a crisp, lightly toasted low-sodium baguette and topped with fresh cucumber, cilantro, and a hint of jalapeño for a spicy kick, this sandwich is both satisfying and nutritious. With a light smear of lime-infused unsalted mayo, every bite bursts with authentic flavor while keeping sodium levels in check. Perfect for a quick lunch or weeknight dinner, this Banh Mi is proof that you don’t have to sacrifice taste for healthier eating.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 loaves French baguette (low-sodium, if available)
• 2 pieces Boneless skinless chicken breast
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Honey
• 2 tablespoons Rice vinegar
• 3 cloves Garlic, minced
• 0.5 teaspoons Ground black pepper
• 1 cup Carrots, julienned
• 1 cup Daikon radish, julienned
• 1 medium Cucumber, thinly sliced
• 0.5 cup Unsweetened rice vinegar
• 2 teaspoons Sugar
• 0.5 cup Fresh cilantro
• 1 small Jalapeño, thinly sliced
• 3 tablespoons Unsalted mayonnaise
• 1 tablespoon Fresh lime juice

Directions

Step 1

In a small bowl, mix together low-sodium soy sauce, honey, rice vinegar, minced garlic, and black pepper to create a marinade for the chicken.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more flavor.

Step 3

While the chicken marinates, prepare the pickled vegetables. In a medium bowl, combine rice vinegar, sugar, and 1/4 cup of water. Stir until the sugar is fully dissolved.

Step 4

Add the julienned carrots and daikon radish to the vinegar mixture. Let the vegetables pickle for at least 15 minutes, stirring occasionally.

Step 5

Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side, or until fully cooked. Let the chicken rest for 5 minutes before slicing it thinly.

Step 6

Cut the baguettes in half lengthwise and lightly toast them in the oven or on a skillet until warm and slightly crispy.

Step 7

Spread a thin layer of unsalted mayonnaise mixed with fresh lime juice onto the inside of each baguette half.

Step 8

Assemble the sandwiches by layering the sliced chicken, pickled carrots and daikon, cucumber slices, fresh cilantro, and jalapeño slices inside the baguettes.

Step 9

Serve immediately and enjoy a flavorful, low-sodium Banh Mi!

Nutrition Facts

Serving size	(1896.7g)

Amount per serving	% Daily Value*
Calories	2482.0

Total Fat 46.4g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 0g
Cholesterol 278.4mg	0%
Sodium 2704.0mg	0%
Total Carbohydrate 361.6g	0%
Dietary Fiber 22.7g	0%
Total Sugars 53.2g
Protein 154.5g	0%

Vitamin D 0IU	0%
Calcium 377.8mg	0%
Iron 20.7mg	0%
Potassium 3408.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.8%

Protein: 24.9%

Carbs: 58.3%