Vietnamese Sandwiches

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Vietnamese Sandwiches

Vietnamese Sandwiches

Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a traditional Vietnamese sandwich.

Serves 4

Prep Time 30 min

Total Time 30 min.


  • 1 clove garlic, crushed and peeled
  • 1/2 teaspoon salt
  • 1/4 cup distilled white vinegar
  • 2 teaspoons sugar
  • 1 1/2 cups grated carrots
  • 1/3 cup thinly sliced white onion
  • 1-2 tablespoon finely chopped fresh chiles, preferably red bird chiles
  • 1 16- to 20-inch-long baguette
  • 4 teaspoons reduced-fat mayonnaise
  • 12 ounces cooked boneless skinless chicken breast, or pork tenderloin, thinly sliced
  • 1 tablespoon lime juice
  • 1/2 teaspoon five-spice powder
  • 1/2 cup fresh cilantro leaves

Cooking Directions

Step 1

Mash garlic and salt into a paste with the flat side of a chef’s knife. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chiles; toss to coat.

Step 2

Slice baguette into 4 equal lengths. Split each piece horizontally. Spread the cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and five-spice powder. Top with the carrot salad and cilantro leaves. Cover with the bread tops.