Vietnamese Banh Mi Salad
Vietnamese Banh Mi Salad Recipe – This lighter gluten-free salad version of a traditional Vietnamese Banh Mi sandwich is loaded with tender grilled chicken, fresh veggies, and a creamy dressing. With this much flavor, you definitely won’t miss the bread!
Why We Love This Banh Mi Salad Recipe
This Vietnamese Banh Mi Salad is a variation of a personal favorite, the traditional Vietnamese Banh Mi sandwich.
Although I like to call it a Banh Mi Recipe, since “Banh Mi” refers to bread, I guess the name isn’t really appropriate… Regardless, this bread-less Banh Mi recipe is light and has all the bright flavors of a classic Vietnamese sandwich, stacked on a bed of crispy greens. The spicy marinated grilled chicken, sweet pickled cucumbers and radishes, carrots, herbs, even the mayonnaise is represented in a light creamy vinaigrette!
Bonus: A touch of sugar in the marinade causes the outside of the Vietnamese chicken to caramelize when it grills, so it’s dark and crispy on the outside and juicy on the inside.
This Banh Mi style Vietnamese Salad recipe is loaded with flavor. So much so, you won’t even miss the bread!
Ingredients You Need
The Vietnamese chicken is marinated in a savory, yet tangy, mixture of fish sauce, lime juice, garlic and jalapeno to give it a bold “umami” flavor.
I also toss the cucumbers and radishes in a sweet pickling liquid, so they absorb the flavor and soften just a little. The vinegar mixture is then used as the base of the vinaigrette, to make this Vietnamese Salad come together in a flash! Here’s what you need:
For the Vietnamese Chicken –
- Chicken breast
- Fish sauce
- Lime juice
- Sugar
- Garlic
- Jalapeno
- Salt
For the Banh Mi Salad –
- Cucumbers
- Radishes
- Green onion
- Carrot
- Cilantro
- Romain lettuce
- Hot tap water
- Rice vinegar
- Sugar
- Crushed red pepper
- Salt
For the Salad Dressing –
- Reserved vinegar mixture (from making the salad base)
- Light mayonnaise
- Olive oil
- Salt and pepper
How to Make a Banh Mi Chicken Salad
- Make the marinade: Combine the ingredients in a baking dish. Add the chicken to the dish, cover, and refrigerate for at least 30 minutes.
- Meanwhile, prep the veggies and make the pickling liquid in a large bowl. Toss the cucumbers and radishes in the liquid, and set aside.
- Grill the chicken over medium heat for 5 minutes per side. Remove from the grill, cover with foil, and let the meat rest for several minutes before slicing.
- Assemble the salads: Place the romaine lettuce on dinner plates, top with carrots, pickled veggies, sliced chicken, chopped cilantro and green onions.
- Make the dressing: Whisk together 2 tablespoons of the pickling vinegar liquid with mayo and olive oil. Add salt and pepper to taste. Drizzle over the top of the salads and serve!
Get the Complete (Printable!) Vietnamese Banh Mi Salad Recipe Below. Enjoy!
Frequently Asked Questions
Swap extra firm tofu for chicken and fish sauce for soy sauce to easily make this a vegetarian and vegan Banh Mi salad. The tofu can be marinaded and grilled just like chicken!
The different components can be made ahead of time and store separately in the fridge. Chop and pickle the veggies, grill the chicken, and make the dressing a day or so in advance. Assemble and drizzle on the dressing when ready to serve.
The full salad is best enjoyed freshly put together. But the different components will keep well in separate containers in the refrigerator for up to 3-4 days.
Looking for More Light and Flavorful Recipes? Be Sure to Also Try:
- Crunchy Indian Kachumber Salad Recipe
- Shaved Fennel Salad with Roasted Beets
- Crunchy Kale Salad
- Edamame and Quinoa Salad ~ Ambitious Kitchen
- Chopped Brussels Sprouts with Blue Cheese ~ Two Peas & Their Pod
Get the Complete (Printable!) Vietnamese Banh Mi Salad Recipe Below. Enjoy!
Vietnamese Banh Mi Salad
Ingredients
For The Vietnamese Chicken:
- 1 pound chicken breast
- 1/2 cup fish sauce
- 1/2 cup lime juice
- 1/4 cup sugar
- 4 cloves garlic chopped
- 1 jalapeno chopped
- 1 1/2 teaspoons salt
For the Vietnamese Salad:
- 1 cup sliced cucumber heaping
- 1 bunch radishes sliced
- 1 bunch green onions chopped
- 1 cup shredded carrot
- 1 cup roughly chopped cilantro
- 1 head romaine lettuce roughly chopped
- 1/2 cup hot tap water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
For the Banh Mi Dressing:
- 2 tablespoons reserved vinegar mixture
- 3 tablespoons light mayonnaise
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
- Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Then place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
- Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
- Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
- Mix 2 tablespoons of the pickling vinegar liquid with mayo and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
Love this in salad form!
Very descriptive article, I loved that bit. Will there be a part 2?|