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Gluten Free Banh Mi Vietnamese Rolls

Banh Mi Vietnamese Rolls are the most delicious Vietnamese sandwiches filled with pickled carrots, cucumber, fresh herbs, chilli, mayonnaise and a selection of proteins including chicken or pork and pate.

Today I am sharing the most delicious sandwich you will ever make... feel free to simply scroll to the bottom of the page, check out the video and make it immediately! That way we can both obsess over this popular Vietnamese sandwich together because every part of it is so delicious that you won't be able to stop at just one.

There are a variety of Banh Mi recipes but I have found this to be the recipe loved by all - young and old. The flavours are delicious but not too strong and the ingredients are fresh. So if you're after a meal for your loved ones or even a fun food idea to entertain a crowd, then this is the recipe for you. Simply set all the ingredients out onto a table and each person can create their own Banh Mi Sandwich.

Helpful Tips


The contents of this gourmet street food sandwich are gluten-free but make sure you check the labels. I have listed below the ingredients I used as they are by label or ingredients gluten-free. None are sponsored.

  • Tasmania Pate: I chose to use the duck pate as traditionally Banh Mi Rolls have at least 2 types of protein, however, if you prefer chicken, this company also sells chicken pate

  1. Marinate the chicken with garlic, tamari soy, sweet chilli and oils. Cover, and refrigerate.

  2. Pickle the carrots with vinegar, salt, sugar and water. Drain and set aside for when needed.

  3. Prepare the fillings by shredding the lettuce, slicing the cucumber, chilli and onions and setting out the herbs, mayonnaise and pate. This makes it easier when it is time to assemble the sandwich rolls.

  4. Heat the pan, skillet or BBQ and cook the chicken. Slice into thin strips and place alongside other ingredients.

  5. Build the sandwich. Spread the mayonnaise on one side and the pate over the other and then assemble. Serve immediately and enjoy!


Now as much as you want to eat this without making a mess - be warned - you will make a mess. You will have bread crumbs down the front of your top and the soy sauce will drip down your hand and onto your wrist and beyond! Your mouth will be smeared with pate and mayonnaise and pickled carrot will fall off your plate and that is the best part of it because it means you're enjoying your Banh Mi and achieved complete eating bliss.

Watch How To Make It

And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you.

Happy Cooking, Margaret x




4 large chicken thigh fillets

2 tablespoons soy sauce/tamari sauce (I prefer Chang’s Asian Food)

2 tablespoons sweet chilli sauce (I prefer Fountain)

2-3 large garlic cloves, crushed or finely chopped (the more the better!)

1 tablespoon light olive oil

1 tablespoon sesame oil (Chang’s Asian Food)


2 medium carrots, peeled and sliced into thin matchsticks or shred using a mandolin

½ cup warm water

½ cup white wine vinegar or rice vinegar

1 teaspoon sea salt

1 tablespoon caster sugar


Bread rolls (I used Schar Gluten Free baguettes cut in half),

¼ iceberg lettuce, finely shredded

1 Lebanese cucumber, thinly sliced lengthways with a potato peeler

1-2 green onions, sliced into thin strips, the length of the bread rolls

1 red long chilli, thinly sliced (removed seeds optional)

Coriander leaves

Mint leaves

Mayonnaise (I prefer Kewpie Mayonnaise for this recipe)

Duck Pate (Homestead by Tasmanian Pate has a gluten-free pate available)


1. Combine the soy sauce, sweet chilli sauce, garlic, olive oil and sesame oil in a wide bowl and then coat the chicken with the sauce. Allow marinating in the fridge for 15-20 minutes.

2. In the meantime, prepare the carrots. Dissolve the salt and sugar in the warm water, then add the vinegar and the shredded carrots. Refrigerate and allow to sit for 15 minutes. After 15 minutes, drain and set aside.

3. Pour a tablespoon of cooking oil in a frying pan and over high heat cook each side of the chicken until golden (approximately 5-6 minutes) and cooked through. Allow to cool down a little and then slice into thin strips.

4. Cut the bread rolls in half, lengthways and prepare all the ingredients out on the table.

Assemble each Banh Mi Vietnamese Roll with the following:

- Spread one side of the bread roll with the mayonnaise and the other with the pate.

- Layer the cucumber, lettuce, chicken, carrots, green onions, chilli, herbs, pepper and optional to drizzle a teaspoon of soy sauce and mayonnaise over the salad.

5. Bring sandwiches together, close and enjoy!


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