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Chicken Banh Mi Sandwich with Sriracha Mayonnaise

Prep Time20 mins
Total Time20 mins
Servings: 4
Author: Jess Smith via Inquiring Chef


  • 3 cups warm water
  • 3 Tbsp. sugar
  • 2 Tbsp. salt
  • 4 Tbsp. rice vinegar
  • 1 daikon radish, peeled and cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • ¼ cup mayonnaise
  • ¼ cup Sriracha
  • 4 sandwich rolls (or 1 baguette, cut into 4 even pieces)
  • 1 cucumber, sliced
  • 2 cups shredded chicken (from a rotisserie chicken or from 2 cooked boneless, skinless chicken breasts)
  • 1 big bunch fresh cilantro


  • In a small bowl, whisk together the water, sugar, salt, and rice vinegar until the sugar and salt dissolve. Layer the daikon and carrots into jars, packing them tightly. Pour the liquids over daikon and carrots to cover. Put the lids on the jars and refrigerate for at least an hour before assembling the sandwiches. Store the pickles in the fridge for up to a month.
  • Turn the oven on to 350°F.
  • In a small bowl combine the mayonnaise and Sriracha. Stir until evenly combined.
  • Slice the sandwich rolls or baguette and arrange them, cut side up, on a baking sheet. Toast the bread in the oven until crisp, about 5 minutes.
  • Spread each toasted sandwich roll with siracha mayonnaise and top with cucumber slices, ½ cup shredded chicken, carrot and daikon radish pickles, and sprigs of cilantro.


Sriracha is a Thai-style hot sauce made from chili peppers, vinegar, garlic, sugar and salt. It can often be found in a plastic jar with a green squirt top at most Asian markets or in the international aisle at many regular grocery stores (it is becoming increasingly widely available).