Banh Mi Salad

A bánh mì is one of my very favorite sandwiches thanks to the combination of savory, spicy, and sweet flavors and the counterplay of crunchy and soft textures. The Vietnamese dish consists of a baguette spread with aioli and pâté and filled with meat, sweet and tangy pickled vegetables, cilantro, and often sliced cucumber and jalapeño. 

This salad is inspired by the classic sandwich and deconstructs some of my favorite elements. It’s light yet satisfying and has multiple make-ahead moments. I hope it will quickly become a favorite of yours, too.

From Sandwich to Salad

Since a bánh mì sandwich is already so full of colorful vegetables, it’s a prime candidate for a salad adaptation. To be certain, this recipe is a loose interpretation of the sandwich, but given that so many iterations of the classic exist, I hope you’ll lend me some creative license. 

I’ve swapped the traditional pork with boneless, skinless chicken thighs that are marinated in an umami-rich combination of lemongrass, garlic, soy sauce, and fish sauce. I’ve also left out the pâté for ease and approachability and turned the usual aioli and sliced jalapeños into a just-creamy-enough jalapeño-lime dressing. 

Chopped romaine lettuce adds bulk and dồ chua (pickled carrots and daikon radish),—as well as cucumbers and cilantro, lend crisp freshness. All that’s left is to serve the salad with generous pieces of torn French baguette.

Easy Variations

• If you prefer pork, swap in thin-sliced pork tenderloin for the chicken thighs.
• Or leave the meat out completely and try marinating and baking tofu.
• Use less minced jalapeño or leave it out completely if you don’t like spice.
• Try mixed greens or any leaf lettuce in place of the romaine.

A Helpful Tip

If you have a mandoline, I find it a useful tool when it comes to cutting the carrots and daikon radish for the dồ chua. Cut them into 3-inch pieces, use a mandoline to slice them into roughly 1/8-inch-thick planks, then cut the planks into 1/8-inch-thick matchsticks.

Make It Ahead

While there are a few components to this salad, there are just as many make-ahead opportunities. The dồ chua can be made a days or even weeks before. As with anything pickled, dồ chua will only get more flavorful as it sits. 

The chicken can also be marinated for as little as 15 minutes or as long as overnight, giving you added flexibility. And if you really want to get ahead, you can even make the dressing the day before, too. That will leave you with simply cooking the chicken and assembling the salad when dinnertime hits.

Salad Season

• Burger Salad
• Caesar Salad
  
• Taco Salad
• Nicoise Salad
• Antipasto Salad