Vietnamese-style pulled chicken sandwiches

Photo by Mitch Mandel

Inspired by the Vietnamese sandwich called ‘banh mi’, this pared-down version offers many of the same flavours, but without the long-as-your-arm list of ingredients found in many recipes.

It features kimchi, a Korean/Vietnamese dish of fermented vegetables containing healthy bacteria and probiotics for gut health. It may also help lower bad cholesterol and aid weight loss.


Vietnamese-style pulled chicken sandwiches

Serves 4

2 tbsp toasted sesame oil

1 tbsp fish sauce

½ tsp soy sauce

4 soft rolls (approximately 12cm long)

¼ red onion, cut into thick rings

Small handful fresh coriander leaves

210g shredded cooked chicken breast

220g kimchi (£3.20 for 360g, souschef.co.uk), drained

4 round lettuce leaves

2 tbsp mayonnaise


1/ Heat a large pan over medium heat. In a small bowl, mix the oil, fish sauce and soy sauce; brush onto the cut sides of the rolls.

2/ Place the rolls in the pan, cut-side down. Toast for three minutes or until golden and crispy.

3/ Arrange the onion, coriander, chicken, kimchi and lettuce on the bottom half of the rolls. Spread the top half with mayonnaise.

4/ Close the sandwiches and serve.


Nutrition per serving 361 kcals, 38g carbs, 3g fibre, 23g protein, 11g fat


Recipe taken from Runner’s World: Meals on the Run (Rodale).