Vegetarian Chicken Banh Mi

Elevate your sandwich game with this vibrant and flavor-packed Vegetarian Chicken Banh Mi! This plant-based twist on the classic Vietnamese favorite features tender marinated vegetarian chicken pieces, tangy quick-pickled daikon and carrots, and a creamy sriracha mayo spread—all nestled inside a perfectly toasted baguette. The fresh crunch of cucumber slices, aromatic cilantro, and a kick of heat from jalapeño slices balance the savory and tangy flavors in every bite. Quick and easy to prepare, this vegetarian banh mi is ideal for weeknight dinners or an impressive lunch that’s ready in under 30 minutes. Opt for this delicious vegetarian recipe to enjoy a modern take on an iconic street food classic that’s bursting with umami and vibrant textures!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Vegetarian chicken pieces
• 2 tablespoons Soy sauce
• 1 tablespoon Toasted sesame oil
• 2 cloves Garlic
• 1 large Carrot
• 1 small Daikon radish
• 1 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 2 medium Baguettes
• 4 tablespoons Mayonnaise
• 1 tablespoon Sriracha
• 0.5 small Cucumber
• 0.5 cup Fresh cilantro
• 1 small Fresh jalapeño

Directions

Step 1

Start by preparing the vegetarian chicken marinade. Mince the garlic cloves and mix them with the soy sauce and toasted sesame oil in a medium bowl. Add the vegetarian chicken pieces, toss until well coated, and let marinate for at least 10 minutes.

Step 2

Meanwhile, prepare the pickled vegetables. Peel and julienne the carrot and daikon radish. In a small bowl, combine the rice vinegar, sugar, and salt, stirring until the sugar dissolves. Add the julienned vegetables to the vinegar mixture, tossing to coat. Let them sit for at least 15 minutes, tossing occasionally.

Step 3

When ready to cook the vegetarian chicken, heat a nonstick skillet over medium heat. Add the marinated chicken pieces and cook for about 5-7 minutes, stirring occasionally until heated through and slightly golden.

Step 4

As the vegetarian chicken cooks, prepare the baguettes. Halve each baguette lengthwise and lightly toast them in a toaster oven or on a skillet until golden and crispy.

Step 5

In a small bowl, mix the mayonnaise and sriracha to create a spicy mayo spread.

Step 6

To assemble the banh mi, spread a generous amount of spicy mayonnaise on each half of the toasted baguettes. Layer the bottom halves with cucumber slices, then add the cooked vegetarian chicken pieces and the drained pickled vegetables.

Step 7

Top with fresh cilantro sprigs and thin slices of jalapeño. Place the top halves of the baguettes on the assembled sandwiches, pressing down gently.

Step 8

Cut each baguette into portions and serve immediately, enjoying the combination of savory, spicy, and tangy flavors.

Nutrition Facts

Serving size	(1372.3g)

Amount per serving	% Daily Value*
Calories	2499.0

Total Fat 75.8g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 61.6mg	0%
Sodium 7991.4mg	0%
Total Carbohydrate 353.0g	0%
Dietary Fiber 23.4g	0%
Total Sugars 43.5g
Protein 100.4g	0%

Vitamin D 0IU	0%
Calcium 305.5mg	0%
Iron 20.3mg	0%
Potassium 1782.6mg	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: 27.3%

Protein: 16.1%

Carbs: 56.6%