Vietnamese BBQ Banh Mi

Chinese vietnamese bbq banh mi 2014jul09

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


Over 4th of July, I served Chinese BBQ skewers and I had some BBQ meat leftovers. As I was figuring out what to eat for lunch today, I had all the ingredients for a Vietnamese Banh Mi, so I quickly put together this recipe. You can use any type of meat for this sandwich. I used Gardein's chicken strips, but you can use other substitutes or actual meat if you like. The key to this recipe is the BBQ sauce and the condiments.


Chinese BBQ Sauce:
1 tablespoon ginger, minced
1 tablespoon garlic, minced
½ cup hoisin sauce
½ cup AGV Vegetarian Barbecue Sauce
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon vinegar
1 teaspoon lemon juice
½ teaspoon Chinese 5-spice powder

Pickled Daikon, Carrot, and Onion:
1 small daikon, julienne
3 small carrots, julienne
1 large onion, julienne
1/2 cup vinegar
1/4 cup water
2 tbsp sugar
1/2 tsp salt

For the sandwich:
Gardein Chicken strips, or your preferred meat
sandwich rolls
jalapenos, sliced
cilantro, chopped


  1. One day prior, marinate the meat in the BBQ sauce. Simply combine, stir, and refrigerate.
  2. One day prior, also prepare the pickled daikon, carrot, and onion. The procedure is similar to marinating the meat. Simply combine, stir, and refrigerate.
  3. On the day you want to eat your sandwich, first toast the sandwich rolls. About 30 seconds on each side in a broiler on high.
  4. While you keep your sandwich rolls warm in the oven (turn off the broiler, so you don't burn the bread), grill the meats until fully cooked.
  5. Assemble the sandwich in the following order: bread, jalapeno slices, BBQ meat, pickles, cilantro, bread. Enjoy immediately!


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