Vietnamese Curry Chicken Bánh Mì
A bright, aromatic bánh mì inspired by Vietnamese chicken curry (cà ri gà). Turmeric, lemongrass, garlic, and a splash of coconut milk coat tender chicken for a golden, deeply flavorful filling. Paired with pickles, herbs, and a light curry‑lime mayo, this sandwich is warm, vibrant, and weeknight‑friendly.
Equipment
- Large skillet
- Mixing bowl
- Small Bowl (for sauce)
- Tongs
Ingredients
Curry Chicken
- - 1 lb chicken thighs thinly sliced
- - 1 tbsp neutral oil
- 1 tbsp minced lemongrass
- 2 cloves garlic minced
- 1 small shallot minced
- 1 tsp turmeric
- 1 tsp curry powder Vietnamese or mild
- 1 tbsp fish sauce
- 2 tbsp coconut milk
- ½ tsp black pepper
- Pinch of salt
Curry-Lime Mayo
- 3 tbsp mayonnaise
- 1 tsp lime juice
- ¼ tsp curry powder
- Pinch of salt
Bánh Mì Build
- 4 small baguettes lightly toasted
- Pickled carrots & daikon
- Thinly sliced cucumber
- Cilantro
- Jalapeño slices optional
Instructions
- Season the chicken: In a bowl, combine chicken with lemongrass, garlic, shallot, turmeric, curry powder, fish sauce, coconut milk, pepper, and salt. Mix to coat.
- Cook the chicken: Heat oil in a skillet over medium‑high. Add chicken and cook until golden and lightly caramelized, 6–8 minutes.
- Make the curry-lime mayo: Stir together mayonnaise, lime juice, curry powder, and salt.
- Prep the bread: Lightly toast baguettes until crisp on the outside but still soft inside.
- Assemble: Spread curry‑lime mayo on both sides of the baguette. Add curry chicken, pickled carrots/daikon, cucumber, cilantro, and jalapeño if using.
- Serve: Enjoy warm while the chicken is still aromatic and tender.
Notes
- Turmeric gives the signature golden color — don’t skip it.
- Coconut milk keeps the chicken silky without making it saucy.
- Use chicken thighs for the best texture and flavor.
- Add more curry powder for a deeper, warmer flavor