Soy-Free Classic Banh Mi Sandwich

Discover the vibrant flavors of Vietnam with this Soy-Free Classic Banh Mi Sandwich! Perfect for those avoiding soy-based ingredients, this recipe swaps traditional soy sauce for fish sauce and lime juice to marinate tender chicken breast strips, creating a tangy, savory base. The sandwich features crisp pickled carrots and daikon radish, offering a delightful crunch and a touch of sweetness, while fresh cucumber slices, spicy jalapeños, and aromatic cilantro bring balance and brightness. Served on a perfectly toasted baguette slathered with creamy mayo, this soy-free banh mi is a fresh, satisfying meal that’s ready in just 45 minutes. Ideal for lunch or a light dinner, this recipe is your ticket to an authentic Vietnamese-inspired sandwich without the soy!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless chicken breasts
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 garlic cloves
• 1 carrot
• 1 daikon radish
• 1 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 baguette
• 4 tablespoons mayonnaise
• 1 cucumber
• 2 jalapeños
• 1 bunch fresh cilantro
• 1 teaspoon black pepper

Directions

Step 1

Start by preparing the chicken: Slice the boneless chicken breasts into thin strips. In a bowl, combine the chicken with 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and mince 2 garlic cloves. Mix well, cover, and let marinate in the refrigerator for at least 15 minutes.

Step 2

Meanwhile, prepare the pickled vegetables: Peel and julienne the carrot and the daikon radish. In a bowl, mix 1 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Add the carrot and daikon, ensuring they are fully submerged. Let them marinate while you prepare the rest of the ingredients.

Step 3

Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 7-8 minutes, or until the chicken is cooked through. Remove from heat and set aside.

Step 4

Preheat the oven to 350°F (175°C) and lightly toast the baguettes for about 5 minutes until crisp on the outside.

Step 5

To assemble the sandwiches, slice the baguettes in half lengthwise. Spread about 1 tablespoon of mayonnaise on each half.

Step 6

Thinly slice the cucumber and jalapeños. Lay a few slices of cucumber on the bottom half of the baguette, followed by a few slices of jalapeño.

Step 7

Divide the cooked chicken between the sandwiches, then top with a generous amount of the pickled carrot and daikon.

Step 8

Garnish with a few sprigs of fresh cilantro, and sprinkle with black pepper to taste.

Step 9

Close the sandwiches with the top half of the baguette and press lightly to secure the filling.

Step 10

Slice the sandwiches in half for easier handling and serve immediately.

Nutrition Facts

Serving size	(2025.7g)

Amount per serving	% Daily Value*
Calories	3229.2

Total Fat 81.4g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 448.7mg	0%
Sodium 9554.2mg	0%
Total Carbohydrate 404.6g	0%
Dietary Fiber 23.6g	0%
Total Sugars 67.6g
Protein 217.5g	0%

Vitamin D 22.7IU	0%
Calcium 550.1mg	0%
Iron 33.6mg	0%
Potassium 3297.8mg	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: 22.7%

Protein: 27.0%

Carbs: 50.2%