Williamson Banh Mi Pita

This version of the popular Vietnamese Bahn Mi sandwich has sweet and tangy pickled vegetables and chicken breast, served on a pita bread.


  • Pickling Liquid Ingredients  ·   
  • ------------------------------  ·   
  • Rice Vinegar (P)  ·  ½ cup 
  • Jalapeño sliced (P)  ·  1 
  • Bay leaves (P)  ·  2 
  • Salt (P)  ·  1 tablespoon 
  • Sugar (P)  ·  ¼ cup 
  • Black Peppercorns (P)  ·  1 tablespoon 
  • Bahn Mi Ingredients  ·   
  • ------------------------------  ·   
  • Cucumber, thinly sliced  ·  ½  
  • Lime, cut into ¼’s  ·  1 
  • fresh cilantro leaves  ·  2 tablespoons 
  • mayonnaise  ·  4 tablespoons 
  • Pieces of pita bread  ·  4 
  • Skinless, boneless chicken breast  ·  2 
  • Jalapenos, seeded and thinly sliced  ·  2 
  • White onion, peeled and thinly sliced  ·  1 
  • Daikon or white radish, peeled and julienne  ·  1 
  • Carrots, peeled and julienne  ·  3 
  • Soy sauce  ·  2 tablespoons 


The Williamson Banh Mi Pita uses boneless, skinless chicken breast and pita bread giving this classic recipe a Western twist. With less bread this recipe gives other ingredients more of an opportunity to jump out at you with our Frolic Viognier.

Start by prepping the carrots, radish, onion, and jalapenos. In a medium sized saucepot bring all the ingredients (P) for the pickling liquid to a boil. Once the sugar is dissolved turn the heat off and remove pot from the stove. Add all your vegetables to the liquid and let them sit for at least 20 min.

Meanwhile pre heat your broiler and set your oven rack at least 6 inches away from the broiler. Line a broiler pan or cookie sheet with foil. Slice each chicken breast in half length wise for faster cooking and season with salt and pepper.

Cook the breast 5min. on each side until the chicken has reached 165 degrees internal temperature. Take the chicken out of the oven and let it rest for a few minutes then slice ¼” slices.

Drain the Pickled vegetables, be careful not to serve the peppercorns or bay leaves in the pita’s. (see Tommy's Tips below)

To assemble the banh mi pita slice the top of each piece of pita so the vacant cavity is open. Spread mayonnaise all around the inside of each pita, next brush the soy sauce on top of the mayonnaise followed by the cucumber slices. Next add your chicken slices to the pita and top with the pickled vegetables and fresh cilantro sprigs.

Chef’s Tips

  • Pickling Liquid Ingredients = (P)
  • Save any leftover pickled vegetables. They will last in your refrigerator for up to a month! They also go great in many other dishes or make a great snack.
  • To ensure you don't serve the peppercorns or bay leaves you can use Herbie's Muslin to make an infusion bag. Cut to size a piece of food grade muslin infusion cloth and use the included cooking twine to make a bag for the peppercorns and bay leaves. Once the dish is done just remove and discard the bag.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.

Muslin (For Making Infusion Bags)

Muslin (For Making Infusion Bags)

One piece of food grade muslin infusion cloth and included cooking twine. Cut to size and use to make your own Bouquet Garnis, Tea & Coffee Masala infusion bags, Pickling Spice infusion bags and many more useful applications.

Peppercorns Black Australian

Peppercorns Black Australian

Black peppercorns come in many varieties with varying degrees of heat and flavor complexity. The largest black peppercorn is grown in Innisfail, Australia, considered to be the best because it's left on the vine longer for more developed flavor.