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.
SPICY CHICKEN SANDWICHES (BANH MI GA)
Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003)
Provided by Enduring Gastronomy
Categories Lunch/Snacks
Time 2h35m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Make "Pickled Carrot & Radish" (2 hrs & 20 min).
- Combine lime juice and fish sauce in a small bowl.
- On the bottom half of baguette, put two layers of cucumber slices.
- Then Pickled Carrot & Radish.
- Then chicken slices.
- Sprinkle with shallot and chiles.
- Dribble fish sauce mixture.
- Top with cilantro.
- On the top half of the baguette, spread mayo.
- Replace the top and cut into two 6-inch sandwiches.
Nutrition Facts : Calories 748.6, Fat 12.9, SaturatedFat 2.9, Cholesterol 54.2, Sodium 1547.5, Carbohydrate 117.5, Fiber 6.9, Sugar 1.4, Protein 37.5
CHICKEN BANH MI
Crunchy carrots and cucumbers and spicy mayo make a chicken sandwich something special.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs 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 the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.
- 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.
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
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.
BANH MI
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
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
SPICY VIETNAMESE CHICKEN SANDWICHES
From Food and Wine magazine. A staff favorite! It's also a favorite of mine. For something so easy, this has great flavor. I wouldn't skip any ingredients. Lightly toasting the bread makes a difference, too, don't skip that. Get ready for a fun flavor adventure! *Cook time includes 1 hour refrigeration time.*
Provided by LifeIsGood
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
- In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
- Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
- Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
- Cut the sandwich crosswise into 6 pieces and serve!
VIETNAMESE CHICKEN BANH MI SANDWICHES
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
Time 25m
Yield 4 servings.
Number Of Ingredients 13
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.
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FIVE-SPICE CHICKEN BANH MI SANDWICHES RECIPE - FOOD
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- In a large bowl, whisk the fish sauce, shallots, soy sauce, garlic, miso, five-spice powder and chile. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.
- Meanwhile, in a bowl, whisk the sugar with the vinegar and salt until dissolved. Stir in the carrot and let stand at room temperature until lightly pickled, about 30 minutes.
- Light a grill and oil the grate, or preheat a grill pan. Remove the chicken from the marinade and grill over moderate heat, turning occasionally, until lightly charred and cooked through, 14 to 16 minutes. Transfer the chicken to a plate and let rest for 5 minutes.
- Preheat the oven to 400°. Using your fingers, scoop out some of the bread from the insides of the rolls. Toast the rolls in the oven for 6 minutes, until golden. Let cool slightly. Thinly slice the chicken. Divide 1 tablespoon of mayonnaise between the top and bottom of each roll and arrange the cucumber slices and chicken on the bottoms. Top with the cilantro sprigs, jalapeños and pickled carrot. Close the sandwiches and serve.
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