Banh Mi

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Description

A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.

Ingredients

  • ½ cup rice vinegar
  • ¼ cup water
  • ¼ cup white sugar
  • ¼ cup carrot, cut into 1/16-inch-thick matchsticks
  • ¼ cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
  • ¼ cup thinly sliced white onion
  • 1 skinless, boneless chicken breast half
  • garlic salt to taste
  • ground black pepper to taste
  • 1 (12 inch) French baguette
  • 4 tablespoons mayonnaise
  • ¼ cup thinly sliced cucumber
  • 1 tablespoon fresh cilantro leaves
  • 1 small jalapeno pepper – seeded and cut into 1/16-inch-thick matchsticks
  • 1 wedge lime

Instructions

  1. Combine rice vinegar
  2. sugar
  3. and water in a saucepan. Bring to a boil over medium heat
  4. stirring until sugar has dissolved
  5. about 1 minute. Allow the mixture to cool.
  6. Place carrot
  7. radish
  8. and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.
  9. While vegetables marinate
  10. set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
  11. Sprinkle chicken breast with garlic salt and pepper.
  12. Place chicken on the prepared pan and broil
  13. turning once
  14. until browned and no longer pink in the center
  15. about 6 minutes per side.
  16. Place chicken on a cutting board. Cut into bite-sized pieces.
  17. Slice baguette in half lengthwise. Pull out the soft center of the bread
  18. leaving a cavity for the fillings.
  19. Lightly toast baguette under the broiler
  20. 2 to 3 minutes.
  21. Drain off excess vinegar mixture after vegetables have marinated.
  22. To assemble the sandwich
  23. spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber
  24. drained pickled vegetables
  25. cilantro
  26. and jalapeno. Squeeze lime wedge over fillings and cover with top half of baguette.
  27. Cut into two 6-inch sandwiches to serve.

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 2

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