Vietnamese Style Sandwich Banh Mi 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.

ROASTED PORK BANH MI (VIETNAMESE SANDWICH)



Roasted Pork Banh Mi (Vietnamese Sandwich) image

I'll never forget my first real bánh mì. I remember thinking to myself, this isn't just one of the best sandwiches I've ever had to eat, but one of the best things, period. Not only do we get amazing contrasts in flavor and texture, but also the temperature difference between the crisp, warm, meat-filled roll, and cool, crunchy vegetables makes this so much fun to eat.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 32m

Yield 1

Number Of Ingredients 12

¼ cup julienned (2-inch matchsticks) daikon radish
¼ cup julienned (2-inch matchsticks) carrots
1 tablespoon seasoned rice vinegar
¼ cup mayonnaise
1 teaspoon hoisin sauce, or to taste
1 teaspoon sriracha hot sauce, or more to taste
1 crusty French sandwich roll
4 ounces cooked pork roast, thinly sliced
2 ounces smooth pate, thinly sliced
6 thin spears English cucumber, diced
6 thin slices jalapeno pepper, or more to taste
¼ cup cilantro leaves

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.

Nutrition Facts : Calories 1263.1 calories, Carbohydrate 91.3 g, Cholesterol 187.9 mg, Fat 75.9 g, Fiber 6.8 g, Protein 54.2 g, SaturatedFat 17 g, Sodium 1994.4 mg, Sugar 9.5 g

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

VIETNAMESE PICNIC SANDWICH (BANH MI)



Vietnamese Picnic Sandwich (Banh mi) image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 7

1 loaf (10 to 12 inch) baguette French bread, split lengthwise
12 oz roasted chicken, pulled into pieces, or sliced deli cooked turkey
4 oz thinly sliced cooked ham
1/2 cup chopped cilantro
1 small cucumber, peeled, cut in half lengthwise, seeded and cut into 1/4-inch-thick slices
5 lettuce leaves, torn
2 to 3 tablespoons teriyaki sauce

Steps:

  • Place baguette halves cut side up on work surface. On bottom half of baguette, layer chicken, ham, cilantro, cucumber and lettuce.
  • Drizzle teriyaki sauce over all. Cover with top half of baguette. Wrap in waxed paper or plastic wrap. Refrigerate until ready to pack, but no longer than 24 hours.
  • When ready to serve, cut baguette into 4 equal sections, cutting through waxed paper.

Nutrition Facts : ServingSize 1 Serving

BANH MI VIETNAMESE SANDWICHES (BáNH MI)



Banh Mi Vietnamese Sandwiches (Bánh Mi) image

These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors. Thanks to Mersaydees for putting this recipe in her best of 2008 cookbook and Nancy for including this in her best of 2017!

Provided by Maito

Categories     Lunch/Snacks

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
1 carrot, thinly sliced lengthwise
1 daikon radish, 4 inch piece, thinly sliced lengthwise
1/2 teaspoon salt
4 teaspoons sugar, divided use
3 tablespoons white vinegar
2 tablespoons water
1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
mayonnaise or light mayonnaise
soy sauce
fresh cilantro
1/2 cucumber (shredded or thinly sliced lengthwise)
1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
2 tablespoons mirin
1/2 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 cup rice vinegar
1 tablespoon lime juice
1/2 teaspoon garlic, minced
1/2 teaspoon sweet chili sauce
1/2 tablespoon teriyaki sauce
1 tablespoon sake
1 green onion, white part only, sliced

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 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.

VIETNAMESE BANH MI SANDWICH WITH GRILLED BEEF



Vietnamese Banh Mi Sandwich With Grilled Beef image

The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet and sour pickled carrots and daikon (recipe posted separately), a layer of soft and sweet shallots and fresh and crispy lettuce and cilantro. The recipe is from The Steamy Kitchen Cookbook by Jaden Hair. Tip: slice the beef very thinly before the meat has completely thawed, or ask the butcher to slice it thinly when you purchase it. If you have a package of the thinly sliced beef for cheese steaks, that will work too (as long as it isn't pre-seasoned).

Provided by PanNan

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon garlic, finely minced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground black pepper
2 tablespoons peanut oil (more may be needed)
1 lb sirloin, sliced very thin (rib eye, strip steak, or pre-sliced beef for cheese steaks may be used instead)
5 shallots, thinly sliced (you may substitute an onion if you don't have shallots)
4 French baguettes (sandwich size - 8 inches each)
8 lettuce leaves, large leafy type
1 cup carrot, daikon pickle recipe
4 sprigs cilantro

Steps:

  • Whisk together the garlic, fish sauce, soy sauce, sugar, pepper, and 1 tbsp peanut oil in a large bowl. Add the sliced beef and mix well to coat each slice. Marinate at room temperature for 30 minutes (or overnight in the refrigerator).
  • Heat a grill pan (or electric grill appliance) until it is hot. Brush 1 tbsp oil on the pan. Add the beef slices in batches, laying them flat in a single layer, taking care not to overcrowd the pan. Grill for 30 seconds to 1 minute and flip each slice, repeating on the other side (unless you are using the double sided grill appliance, and then you would not flip and repeat). Remove the beef slices when they are just slightly charred, but not overcooked. Drain off and reserve the juices. Repeat, brushing grill pan with additional oil when necessary, until all the beef slices are grilled.
  • When the beef is grilled, brush the pan with more oil and add the shallots (or onions). Grill them until just softened. Reserve any remaining juices along with the carmelized bits.
  • Assemble the sandwiches by slicing the French baguettes in half lengthwise, brushing each half with some of the pan juices; add 2 lettuce leaves, 1/4 of the grilled beef, 1/4 cup of the carrot daikon pickle, grilled shallots and a sprig of fresh cilantro.

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From youtube.com


BANH MI VIETNAMESE SANDWICH (UNDER 15 MINUTES)
2021-06-16 This delicious sandwich is packed full of flavour but like any sandwich, is arguably straightforward to make! First thing’s first, the secret behind a deliciously authentic Banh Mi is making your own pâté, mayonnaise and bread from scratch. This quick version of Banh Mi is my go-to when I’m time poor, using ingredients already in my ...
From jenlimmm.com


GRILLED VIETNAMESE SKIRT STEAK SANDWICHES (BANH MI)
In a medium bowl, whisk the vinegar, 2 tablespoons of sugar, 2 teaspoons of fish sauce and 1 teaspoon salt until the sugar dissolves. Stir in the carrot and daikon; set aside.
From 177milkstreet.com


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