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Vietnamese Chicken Banh Mi Sandwiches

My version of the classic Vietnamese sandwich combines the satisfying flavor of chicken sausage with tangy vegetables pickled in rice vinegar. Stuff the ingredients in a hoagie bun and lunch is ready to go! —Angela Spengler, Niceville, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 package (12 ounces) fully cooked spicy chicken sausage links
  • 2 teaspoons olive oil, divided
  • 1/3 cup hoisin sauce
  • 1 tablespoon honey
  • 2 teaspoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon Chinese five-spice powder
  • 1 medium onion, thinly sliced
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 2 teaspoons rice vinegar
  • 4 hoagie buns, split
  • 4 lettuce leaves


  • Cut each sausage in half lengthwise. In a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
  • Add the hoisin, honey, soy sauce, garlic and five-spice powder to the skillet. Bring to a boil. Cook and stir until garlic is tender and sauce is thickened. Return sausages to pan; toss to coat.
  • In a small skillet, saute the onion, cabbage and carrots in remaining oil until crisp-tender. Stir in vinegar. Serve sausage in buns with lettuce and onion mixture.
Nutrition Facts
Nutrition Facts: 1 sandwich equals 452 calories, 15 g fat (3 g saturated fat), 66 mg cholesterol, 1,331 mg sodium, 57 g carbohydrate, 3 g fiber, 25 g protein.

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