Vietnamese chicken baguettes (Bhan Mi)

Stuff your sandwich with chicken, carrot, cucumber, spring onion and sweet chilli dressing for Asian zing

  • Prep:20 mins
    Cook:10 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 439
  • fat 7g
  • saturates 1g
  • carbs 61g
  • sugars 18g
  • fibre 5g
  • protein 32g
  • salt 1.6g


  • 1 small chicken breast
  • 1 tsp olive oil
  • 1 tsp rice vinegar
  • ½ tsp golden caster sugar
  • juice ½ lime
  • ½ small carrot, peeled and grated
  • 2 spring onions, thinly sliced
  • 2½cm/1in piece cucumber, deseeded and sliced
  • ½ red chilli, thinly sliced into rounds
  • 1 sandwich baguette
  • 3-4 Little Gem lettuce leaves, washed
  • 1-2 tbsp sweet chilli sauce


  1. Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.

  2. Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.

  3. Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.

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