VIETNAMESE CHICKEN SANDWICH (BáNH Mì)
A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!
Provided by Marzia
Categories Chicken
Time 1h15m
Number Of Ingredients 13
Steps:
- PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
- CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
- ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.
GRILLED VIETNAMESE CHICKEN SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
- Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
- Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.
- Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
- Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.
GRILLED CHICKEN BANH MI
The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours. DON'T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!
Provided by spicyperspective
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
- Open the sub rolls and grill the insides for about 1-3 minute-until toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
- Serve immediately!
Nutrition Facts : Calories 431.2, Fat 5.3, SaturatedFat 1, Cholesterol 60.5, Sodium 3124.9, Carbohydrate 66.9, Fiber 4.7, Sugar 23.5, Protein 30
CHICKEN BANH MI
Steps:
- 1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
- 2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
- 3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.
Nutrition Facts : Calories 767, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 1794 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 51 grams
VIETNAMESE CHICKEN SANDWICH - BANH MI
This uses rotisserie chicken, liverworst, cilantro and other ingredients you can get from the supermarket. Gourmet Feb. 2008.
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- PreparationPreheat oven to 350°F with rack in middle.
- Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
- Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
- Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
- Drain slaw in a colander.
- Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
Nutrition Facts : Calories 918.3, Fat 27.9, SaturatedFat 6.8, Cholesterol 87.9, Sodium 2081, Carbohydrate 125.3, Fiber 8.4, Sugar 7.3, Protein 39
VIETNAMESE BANH MI-STYLE SANDWICHES WITH CHICKEN
Make and share this Vietnamese Banh Mi-Style Sandwiches With Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place broth, soy sauce, corn syrup, spice powder and ginger in large saucepan; stir over medium heat until mixture starts to simmer.
- Remove from heat and add chicken.
- Return to medium heat; simmer until chicken is thoroughly cooked, about 20 minutes, turning chicken after 10 minutes.
- Cover and remove from heat; allow chicken to sit in sauce for 15 minutes.
- Remove chicken from sauce; cut or shred chicken into bite-size pieces; place in refrigerator to chill.
- Spread each bottom piece of bread with 1 tablespoon of mayonnaise.
- Spread a generous amount of pork pate over the mayonnaise.
- Place 1/4 of the chicken on top of this and top with some well-drained daikon and carrot salad.
- Top with some jalapeno slices and your choice of the fresh herbs.
- Drizzle the top half of the baguette with Nuoc Cham sauce and press down lightly.
- Slice into serving size pieces and serve.
Nutrition Facts : Calories 474.8, Fat 6.7, SaturatedFat 1.8, Cholesterol 94.4, Sodium 1677.9, Carbohydrate 67, Fiber 2.7, Sugar 6.1, Protein 36.6
VIETNAMESE CHICKEN SANDWICH (BANH MI)
Provided by Ruth Cousineau
Categories Sandwich Food Processor Chicken Picnic Quick & Easy Lunch Mayonnaise Carrot Jalapeño Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Diabetes-Friendly
Yield Makes 4 individual sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F with rack in middle.
- Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
- Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
- Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
- Drain slaw in a colander.
- Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
VIETNAMESE CHICKEN SANDWICH (BANH MI)
Salty, sweet, crunchy all on one sandwich. Guaranteed to excite your taste buds! Healthy sandwich that comes together quickly. This can be grilled outdoors or cooked in a skillet/grill pan indoors. Serve with a nice soup for a super simple, but healthy meal.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Drizzle olive oil over chicken breasts. Season with garlic salt.
- Wrap rolls in foil to heat on grill, or if cooking chicken indoors just pop in toaster oven to lightly toast.
- Chicken can be grilled outdoors or seared in a non stick skillet sprayed with Pam. Cook until done (10-15 minutes approximately depending on heat), without overcooking.
- Meanwhile, while chicken is cooking, in a very small sauce pan combine sugar, ginger, peanut butter, soy sauce, water, oil, and vinegar. Heat over medium low while stirring until sugar is disolved and peanut butter is melted.
- Assemble sandwiches by layering cucumbers on bottom of roll, top with chicken, followed by broccoli slaw (cilantro/hot pepper flakes if using too), then drizzle sauce over slaw. Top with upper bun.
Nutrition Facts : Calories 442.8, Fat 14.5, SaturatedFat 2.7, Cholesterol 75.5, Sodium 1139.1, Carbohydrate 42.4, Fiber 2.9, Sugar 9.6, Protein 35.8
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- In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles and salt. Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade. Reserve the remaining marinade for the Vietnamese Chicken Salad. Seal the bag and refrigerate the chicken for 3 hours.
- In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.
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