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I love the fresh, bold flavors of Vietnamese food, and I especially love attempting to recreate my favorite dishes in my own kitchen. This recipe is not authentic so check out this recipe from Hungry Huy, or this one from Cooking with Lane for truly authentic Bánh Mì.
Banh mi (pronounced ban mee), means “bread” in Vietnamese, or more specifically, a thin and crusty baguette that’s filled with meat (generally pork, pate or chicken) and veggies. From my understanding, Banh mi sandwiches are a result of French influence on Vietnamese food.
Banh mi sandwiches can be served with a wide variety of meats. I used chicken in this recipe but you could head to your local Asian market for slices of Pink Ham or pork loaf. You could also substitute slices of cold cut meats from your local grocery store (roast beef, roast chicken, etc) although they’re not traditional choices.
1. Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
2. Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce, and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
(Courtesy of Lauren Allen)3. Cook chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
(Courtesy of Lauren Allen)4. Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!
(Courtesy of Lauren Allen)Author: Lauren Allen
Servings: 4
Calories: 336
Prep 45 Mins
Cook 6 Mins
Total 56 Mins
Ingredients
Sauce
Instructions
Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!
Nutrition
Calories: 336kcal
Carbohydrates: 34g
Protein: 29g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 75mg
Sodium: 727mg
Potassium: 689mg
Fiber: 3g
Sugar: 7g
Vitamin A: 5427IU
Vitamin C: 10mg
Calcium: 71mg
Iron: 2mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.