Chicken Bánh Mì Recipe Vietnamese Grilled Chicken Sandwich

CHICKEN BáNH Mì RECIPE - VIETNAMESE GRILLED CHICKEN SANDWICH

Steps:

• To begin making the Vietnamese Style Veg Bánh mì Recipe, we will first keep the vegetables chopped and ready.
• Add all the vegetables into a bowl, add in chilli vinegar, sugar, salt and pepper and mix it well. Rest the vegetables in the fridge until you finish making your grilled tofu for the Bánh mì.
• Take a mixing bowl, add soy sauce, red chilli sauce, honey, pepper powder, ginger powder, salt a pinch and give it a mix. Add in chicken pieces and mix will and allow it to soak in the mixture for 10 minutes.
• Heat a grill pan, once it is hot, brush the pan with some olive oil and place the marinated chicken pieces on to the grill. Grill on each side for at least 5 minutes, until you notice brown grill marks on either side.
• Once done, take the grilled chicken pieces and place them on a plate. Keep the pickled vegetables also out and we can start to assemble the Bánh mì.
• Cut the Baguette into a 6 inch length, cut it lengthwise on one of the sides in order to stuff in the fillings inside.
• Spread 2 tablespoon of mayonnaise evenly on the bread, and again spread about a tablespoon Sriracha sauce as well.
• Layer the pickled vegetables over the bread and next place generous amount grilled chicken pieces on top of the pickled vegetables.
• Place sliced jalapeños neatly on top of the grilled chicken and finally garnish it with freshly washed coriander sprigs and few chopped spring onions.
• Your Vietnamese Style Grilled Chicken Bánh mì is ready to be served. Repeat the procedure for the remaining half of the baguette.
• Serve the Vietnamese Style Grilled Chicken Bánh mì Recipe along with a Red Cabbage Carrot, Sprout And Onion Salad Recipe by the side and a glass of Cantaloupe (Melon) Juice to make your weekend meal complete.

GRILLED VIETNAMESE CHICKEN SANDWICHES

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.

VIETNAMESE CHICKEN SANDWICH (BANH MI)

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.

GRILLED CHICKEN BANH MI

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!