This chicken banh mi is one of those dishes that illustrates how the most brilliant foods are often simple. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It’s great with rice but is perfectly at home stuffed into baguette. When possible, grill the chicken over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to the meat.

　　This recipe was excerpted from 'The Banh Mi Handbook' by Andrea Nguyen. Buy the full book on Amazon. Get more of our favorite recipes from Andrea Nguyen →

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What you’ll need

　　Chevron

　　Chevron

　　Fish Sauce

　　$15 At Amazon

　　Pepper

　　$8 At Burlap and Barrel

　　

Ingredients

Makes 6 banh mi

　　1½ pounds boneless, skinless chicken thighs

　　¼ tsp. sugar

　　Brimming ¼ tsp. salt

　　1¼ tsp. black pepper

　　1 Tbsp. fish sauce

　　1 Tbsp. fresh lime juice

　　About 1½ Tbsp. canola oil

　　6 small banh mi baguettes or bolillo rolls

　　6 Tbsp. mayonnaise

　　Maggi Seasoning Sauce

　　1½ cups Ðồ Chua Pickle

　　1 thinly sliced jalapeño

　　3 Persian cucumbers, cut into strips

　　¾ cup coarsely chopped cilantro sprigs

　　

Step 1

Trim and discard big fat pads from the chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.

　　

Step 2

In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes

　　

Step 3

To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.

　　

Step 4

Cut each sandwich roll halfway open, and divide the mayonnaise among the rolls, spreading it to cover each exposed side of the bread. Sprinkle Maggi seasoning across the surface and divide the vegetables and chicken among the sandwiches.

　　Cooks' Note

　　For a Hanoi grilled chicken banh mi, use any of the accoutrements. Keep leftovers for up to 3 days, warming the chicken in the microwave oven or skillet over medium heat, adding any cooking juices for depth.

　　Reprinted with permission from The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen, copyright © 2014. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Amazon or Ten Speed Press.