Chicken Banh Mi Kebabs Recipes

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VIETNAMESE CHICKEN SANDWICH (BáNH Mì)



Vietnamese Chicken Sandwich (Bánh Mì) image

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

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

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 LEMONGRASS CHICKEN KEBAB SANDWICHES



Grilled Lemongrass Chicken Kebab Sandwiches image

Drawing inspiration from Vietnamese banh mi sandwiches, these kebabs are marinated in a mix of ginger, garlic, lemongrass, fish sauce and lime. Once grilled, they're piled on baguettes, along with pickled veggies and a spicy Sriracha mayo.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 4 to 6 kebabs

Number Of Ingredients 25

3 cloves garlic
1 small shallot, quartered
1 1/2-inch piece ginger, peeled and cut into large pieces
2 stalks lemongrass, trimmed and chopped
1/4 cup fresh cilantro (leaves and tender stems)
Grated zest and juice of 1 lime
1/4 cup fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil, plus more for the grill
2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
1/2 small daikon radish, peeled, halved and thinly sliced
4 jalapeno peppers, each cut into 8 pieces
Kosher salt
3/4 cup rice wine vinegar
1/4 cup sugar
Kosher salt
2 carrots, cut into matchsticks
1/2 seedless cucumber, cut into matchsticks
1/2 cup fresh cilantro
1/2 cup mayonnaise
Grated zest and juice of 1/2 lime
1 1/2 teaspoons Sriracha
Kosher salt
Chopped fresh cilantro, Thai basil, split baguette pieces and lime wedges, for serving

Steps:

  • Make the kebabs: Combine the garlic, shallot, ginger, lemongrass and cilantro in a food processor and pulse until finely chopped. Add the lime zest and juice, fish sauce, soy sauce, sugar and vegetable oil and process until a coarse paste forms. Put the chicken in a large bowl and add the ginger paste; toss to coat. Cover and refrigerate 4 to 6 hours.
  • Meanwhile, make the pickled vegetables: Bring the vinegar, 1/4 cup water, the sugar and 1 teaspoon salt to a simmer in a small saucepan over medium heat, stirring, until the sugar and salt dissolve. Let cool slightly. Combine the carrots and cucumber in a small bowl and pour the brine over the top; press the vegetables to submerge. Refrigerate until chilled, 1 to 4 hours. Drain, then stir in the cilantro.
  • Make the spicy mayonnaise: Stir the mayonnaise, lime zest and juice and Sriracha in a small bowl; season with salt. Refrigerate until ready to serve.
  • Preheat a grill to medium. Drain the chicken, brushing off any large pieces of the ginger paste. Thread the chicken, daikon and jalapeños onto ten 12-inch skewers. Season with salt.
  • Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until the chicken is cooked through and well-marked, 12 to 15 minutes. Remove to a platter and sprinkle with cilantro and Thai basil. Serve in baguettes with the pickled vegetables, spicy mayonnaise and lime wedges.

BANH MI



Banh Mi image

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.

Provided by metzstar

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 2

Number Of Ingredients 15

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

Steps:

  • Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
  • Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
  • While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  • Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
  • Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
  • To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g

LEMONGRASS CHICKEN BANH MI



Lemongrass Chicken Banh Mi image

This homemade Lemongrass Chicken Banh Mi recipe will rival any sandwich you've had at a Vietnamese restaurant, and it's easy to make!

Provided by Sarah

Categories     Main Course

Time 1h30m

Number Of Ingredients 22

2 carrots ((julienned))
1 cup daikon radish ((julienned))
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sesame oil
4 tablespoons vegetable oil ((divided))
2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 teaspoon red pepper flakes
2 teaspoons sugar
2 shallots ((peeled))
3 cloves garlic
2 stalks fresh lemongrass ((cut into pieces))
2 teaspoons lime zest
6 boneless, skinless chicken thighs ((about 1 1/2 pounds, or 675 grams))
1/4 cup mayonnaise
2 teaspoons Sriracha
1 tablespoon lime juice
1 baguette ((cut into 4 equal pieces, each cut in half))
1 jalapeño ((de-seeded and thinly sliced))
1 cup cilantro

Steps:

  • Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
  • Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
  • Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
  • To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
  • Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!

Nutrition Facts : Calories 695 kcal, Carbohydrate 52 g, Protein 40 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 167 mg, Sodium 1166 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving

CHICKEN BANH MI



Chicken Banh Mi image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Number Of Ingredients 11

1 cup white vinegar
1/2 cup sugar
Kosher salt
3 medium carrots, julienned
1 1/2 pounds boneless, skinless chicken breasts (about 3)
1/4 cup plus 1 tablespoon soy sauce
1 cup fresh cilantro leaves, plus 3 cilantro sprigs
1/3 cup mayonnaise, plus more for bread
2 to 3 tablespoons Sriracha (an Asian chili sauce)
2 cucumbers, sliced into thin rounds
4 (8-inch) French baguettes (ficelle)

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

GRILLED CHICKEN BANH MI



Grilled Chicken Banh Mi image

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

1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
3 -4 cloves garlic, minced
1 chopped jalapeno
1 1/2 teaspoons salt
1 1/4 lbs boneless skinless chicken breasts (3-4 breasts)
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 carrots, sliced thin on the bias
2 daikon radishes, sliced thin on the bias
6 soft sub rolls
1/3 cup mayonnaise
1/2 a cucumber, sliced thin
1 cup cilantro leaf (or mint)
1 sliced jalapeno, for extra heat (optional)

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

VIETNAMESE CHICKEN BANH MI SANDWICHES



Vietnamese Chicken Banh Mi Sandwiches image

My version of the classic Vietnamese sandwich combines the satisfying flavor of chicken sausage with tangy vegetables pickled in rice vinegar. Stuff the ingredients in a hoagie bun and lunch is ready to go! -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 package (12 ounces) fully cooked spicy chicken sausage links
2 teaspoons olive oil, divided
1/3 cup hoisin sauce
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/4 teaspoon Chinese five-spice powder
1 medium onion, thinly sliced
1/2 cup shredded cabbage
1/2 cup shredded carrots
2 teaspoons rice vinegar
4 hoagie buns, split
4 lettuce leaves

Steps:

  • Cut each sausage in half lengthwise. In a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., Add the hoisin, honey, soy sauce, garlic and five-spice powder to the skillet. Bring to a boil. Cook and stir until garlic is tender and sauce is thickened. Return sausages to pan; toss to coat. , In a small skillet, saute the onion, cabbage and carrots in remaining oil until crisp-tender. Stir in vinegar. Serve sausage in buns with lettuce and onion mixture.

Nutrition Facts : Fat 15 g fat (3 g saturated fat), Cholesterol 66 mg cholesterol, Sodium 1,331 mg sodium, Carbohydrate 57 g carbohydrate, Fiber 3 g fiber, Protein 25 g protein.

BANH MI SKEWERS



Banh Mi Skewers image

I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 12 servings.

Number Of Ingredients 16

1 cup white vinegar or rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 English cucumber, thinly sliced
2 medium carrots, thinly sliced
4 radishes, thinly sliced
1 cup mayonnaise
1 tablespoon Sriracha chili sauce
2 tablespoons minced fresh cilantro
2 green onions, thinly sliced
1 tablespoon soy sauce
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1-1/2 pounds ground pork
2 tablespoons canola oil
1 French bread baguette (10-1/2 ounces), cut into 24 slices

Steps:

  • In a large bowl, combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving. Combine mayonnaise and chili sauce; refrigerate until serving., In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls., In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally., Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables, meatballs and baguette slices. Serve with Sriracha mayonnaise.

Nutrition Facts : Calories 336 calories, Fat 24g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 416mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

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From oursavorylife.com


CHICKEN BANH MI SANDWICH RECIPE | PICKLED PLUM
2016-07-15 Put carrots, daikon and ingredients for the pickling into a bowl. Stir well and set aside for 15-20 minutes. In a bowl, add lime juice, fish sauce, 1/2 tsp salt, fresh black pepper, 2 tbsp oil, shallots and garlic. Add chicken and mix well. Put the mixture and the chicken in a zip lock back, take out excess air and seal.
From pickledplum.com


CHICKEN BANH MI BURGER - WIDE OPEN EATS
Add the garlic, chilis, and chicken breasts, tossing to coat. Cover and let marinate 20 minutes. Cover and let marinate 20 minutes. Grill chicken over moderate heat until cooked through.
From wideopeneats.com


RECIPE DETAIL PAGE | LCBO
Here we have used a purchased rotisserie chicken. The pickle is an easy, uncooked instant pickle that keeps for a few weeks. Although banh mi are traditionally made with daikon radish, red radishes thinly sliced are an excellent substitute. You can use white turnip instead of the carrots, too. Look for soft rolls for the best results. The fish sauce adds an extra dimension to the …
From lcbo.com


LEMONGRASS CHICKEN BANH MI - COOKING THERAPY
2021-12-08 Combine all the ingredients for the chicken marinade in a bowl. Mix and coat the chicken. Let it marinate for 15 minutes. Heat a pan over high heat. Pour the chicken and marinade into the pan. Cook chicken over high heat until brown (3-5 minutes). Taste the chicken to make sure it’s done. Remove from the heat.
From cooking-therapy.com


CHICKEN BANH MI KEBABS – RECIPES NETWORK
2017-12-02 Step 1. Make the kebabs: Combine the garlic, shallot, ginger, lemongrass and cilantro in a food processor and pulse until finely chopped. Add the lime zest and juice, fish sauce, soy sauce, sugar and vegetable oil and process until a coarse paste forms.
From recipenet.org


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