Vietnamese Style Chicken Sandwiches Banh Mi Recipes

BANH MI

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.

VIETNAMESE CHICKEN BANH MI SANDWICHES

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.

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

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-STYLE CHICKEN SANDWICHES (BANH MI)

Steps:

• Mix together sauce by combining mayonnaise, soy sauce, hoisin sauce, rice vinegar, garlic, brown sugar, ginger and five spice powder in a small bowl.
• Split four whole grain baguettes and dig out some of the soft centre. Grill or broil cut sides of bread until lightly toasted.
• To assemble, spread mayonnaise sauce on bottom half of baguette pieces. Divide prepared vegetables, lettuce and sprigs of cilantro among buns. Top with the cooked shredded chicken. Place top baguette piece over, pressing to compact. Serve immediately.

VIETNAMESE CHICKEN SANDWICH (BANH MI)

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)

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.

VIETNAMESE-STYLE SANDWICH: BANH MI

Steps:

• Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
• Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
• Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately with the slaw on the side.

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Toss julienned daikon and carrot with seasoned rice vinegar to coat well. Let sit until veggies get slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
• Mix the mayonnaise, hoisin sauce, and sriracha in a small bowl.
• Split the French roll just enough so you can open it like a book. If you like, pull out some of the bread from the top half to better accommodate the filling.
• Spread the interior surfaces of the roll liberally with the mayo mixture. Transfer roll to prepared baking sheet, cut side up. Bake in preheated oven until crisp, heated through and edges start to brown, about 7 minutes.
• Place sliced pork, pate, cucumber, picked daikon and carrots, jalapeno, and cilantro leaves in the roll. Cut in half to serve.

VIETNAMESE CHICKEN SANDWICH (BANH MI)

Steps:

• Preheat the oven to 350°F, with the rack in the middle.
• Shred the daikon and carrot in a food processor fitted with the medium shredding disk. Stir together the vinegar, sugar, and salt and toss with the shredded vegetables. Let the slaw stand, stirring occasionally, 15 minutes.
• Meanwhile, heat the baguette on the rack in the oven until crusty, about 5 minutes. Cut off and discard the round ends, then split the baguette lengthwise.
• Mix the oil, fish sauce, and soy sauce and brush on the cut sides of the bread. Spread the liverwurst on the bottom layer of bread and top with the chiles, onion, and cilantro.
• Drain the slaw in a colander.
• Arrange the chicken, slaw, and lettuce on the cilantro. Spread the top layer of bread with mayonnaise and cut the sandwich crosswise into fourths.

BANH MI VIETNAMESE SANDWICHES (BáNH MI)

Steps:

• If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
• Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
• Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
• Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
• Grill meat until done and slice.
• Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!

VIETNAMESE BANH MI-STYLE SANDWICHES WITH CHICKEN

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.