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Photo of Chicken banh mi roll by WW

Chicken banh mi roll

Total Time
30 min
20 min
10 min
A combination of sweet, spicy, sour and salty flavour profiles makes Vietnamese banh mi so much more than your average chicken salad roll. Try them – we’re sure you’ll agree!


Soy sauce

1 tsp, (use 2 tbs for marinade)

Lime juice

1 tbs


2 clove(s), crushed

Skinless chicken breast

500 g

Low-fat mayonnaise

¼ cup(s), (75g)

Sriracha sauce

2 tsp


1 whole, (310g), cut into 4 even pieces

Lebanese cucumber

½ medium, thinly sliced

Fresh coriander

¼ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Rice wine vinegar

2 tbs

White sugar

tsp, (use 1 tsp for pickling liquid)

White onion

1 small, thinly sliced


1 medium, shredded


  1. Combine soy sauce, lime juice and garlic in a shallow dish or container. Add chicken and turn to coat in marinade. Cover and refrigerate for 30 minutes or up to 4 hours.
  2. To make pickled vegetables, combine vinegar, sugar and a pinch of salt in a small glass bowl. Add onion and carrot and stir to coat. Cover and refrigerate for 30 minutes.
  3. Meanwhile, lightly spray a large non-stick grill pan with oil and heat over medium–high heat. Remove chicken from marinade and discard marinade. Cook chicken for about 5 minutes on each side or until cooked through. Transfer to a plate, rest for 2 minutes, then slice thinly.
  4. Combine mayonnaise and sriracha in a small bowl. Split each baguette piece in half. Spread mayonnaise mixture evenly over the cut sides of each piece.
  5. Drain pickled vegetables. Fill baguette pieces evenly with chicken, cucumber, pickled vegetables and coriander. Serve.


COOK'S TIP: Pickled vegetables can be prepared up to 1 day ahead. Keep covered in the fridge. Drain just before using.