I’ve followed Luke Nguyen’s career for a while now, and I’ve always admired how he tells the story of Vietnamese food — not just through recipes, but through people, family, and place. Watching his latest series, A Taste of Australia in Vietnam, feels like watching a piece of home being celebrated through the lens of a third culture, similar to my food journey. It inspired me to revisit one of my favourite street eats and give it a weeknight-friendly spin.
This air fryer soy-garlic chicken banh mi is packed with flavour and contrast. Crispy caramelized chicken, crunchy pickled veggies, fresh herbs, and a little sriracha mayo to tie it all together. It’s not traditional, but it’s honest and made with care. That’s what Vietnamese food is all about.
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This recipe is inspired by Vietnamese street food but made for modern kitchens. It is easy enough for weeknights and satisfying enough for Sunday lunch. If Luke Nguyen’s work reminds us of anything, it’s that food can carry culture, pride, and personal stories — even between two halves of a baguette.
Watch A Taste of Australia in Vietnam on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.
ingredients
Chicken and Marinade
Sandwich Assembly
directions
In a bowl, whisk together Maggi, sugar, rice vinegar, both oils, salt and pepper. Pour over the chicken and let it marinate for at least 30 minutes (or overnight for a deeper flavour).
Preheat your air fryer to 400°F. Place chicken in the basket and air fry for 18 to 22 minutes, flipping halfway. Cook until the edges are golden and the thickest part of the chicken reaches a temperature of 165°F.
Split your rolls and toast lightly for extra crunch. Mix the mayonnaise with sriracha and salt and spread on both sides of the roll.
Slice the warm chicken and layer it generously on your bread. Add pickled veggies, cucumber, cilantro and optional chili slices. Press lightly to close.