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.
VIETNAMESE SANDWICHES
Make and share this Vietnamese Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- With chef's knife, mash garlic and salt into a paste.
- Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
- Add carrots, onions and chilies.
- Toss to coat, set aside.
- Slice baguette into 4 equal lengths.
- Split each piece horizontally.
- Spread cut sides with mayonnaise.
- Arrange the meat on the 4 bottom halves.
- Sprinkle with lime juice and 5-spice powder.
- Top with the carrot salad and a shower of cilantro leaves.
- Cover with bread tops.
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.
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
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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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