chicken banh mi

This Vietnamese banh mi sandwich is easy to make using rotisserie chicken and a tasty glaze. Pickled carrots, cilantro, and crunchy baguette keep it traditional.

Roasted Chicken Banh Mi Sandwich

soy sauce

sugar

garlic cloves, finely minced

green onion, finely minced

chicken

rice vinegar

salt

carrots,

(6-inch) baguette rolls

cilantro,

Jalapeño, thinly sliced

Cucumbers, thinly sliced

Sriracha Mayo (1/4 cup mayo mixed with 1/2 teaspoon Sriracha chili sauce)

In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.

Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.

For the chicken

Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.

For the pickled carrots

Cut each baguette horizontally in half. Lightly toast each half.

Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.

For the sandwiches

This recipe is great! I added 1/2 teaspoon of fish sauce to the sauce for the chicken and omitted the scallion. I want to stress that the recipe w/o my edits is still very tasty. Many thanks!!

Recipe video above. This is the chicken version of Vietnamese Banh Mi that&#39;s so popular in Australia! All the familiar flavours of Banh Mi - pate, mayo, fresh herbs and pickled vegetables - but with shredded chicken instead of mystery pink cold cuts. :)Don&#39;t skip the pickled vegetables. They totally make it.For lemongrass grilled chicken, use the chicken in this recipe in place of the shredded chicken, and skip the Maggi seasoning.

Chicken banh mi (Vietnamese sandwich)

carrots

white radish ((daikon), peeled, cut the same as carrots (Note 1))

water

white sugar

tsp cooking / kosher salt

rice wine vinegar ((sub apple cider vinegar))

crusty white rolls (~ 20cm/8" (Note 2))

salted butter

120 grams/ 4 oz chicken pate

egg mayonnaise

(400 grams/ 14 ounces) shredded chicken

onion

cucumber (, thinly sliced lengthwise (2 slices per Banh Mi))

(lightly packed) coriander/cilantro sprigs

Maggi seasoning (per Banh Mi (Note 3))

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.

Pickled vegetables:

Split the bread roll in half but don&#39;t cut all the way through.

Butter - Spread the lid with butter.

Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.

Chicken &amp; Maggi - Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).

Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!

Banh Mi:

Your summer lunch is sorted with this flavourful and fulfilling banh mi.

Peanut butter and hoisin banh mi recipe

chicken thigh fillets, cut into 4 pieces each, room temperature

white long crusty (but fluffy) bread rolls

(150 grams) Kewpie mayonnaise

Lebanese cucumbers, thinly sliced

baby gem lettuce leaves

Sriracha, & quickles (recipe below), to serve

salted peanuts

(250 milliliters) hoisin sauce

(60 milliliters) rice wine vinegar

carrot,

daikon radish,

(55 grams) caster sugar

tbs sea salt flakes

(125 milliliters) rice wine vinegar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6255290159001&=domain=del

5348771529001-6255290159001

Grilled chicken marinated in a sweet and savory sauce then grilled and stuffed into sandwich rolls with picjled carrot, cucumbers, radish and cilantro.

Grilled Chicken Banh Mi

chicken breasts, halved lengthwise (about 2 lbs)

tbsp Hoisin sauce

tbsp fish sauce

garlic

baguette rolls

cilantro

cucumber (sliced)

radish (sliced)

mayonaisse

carrot

tsp fine sea salt

Combine the hot water, rice vinegar, salt and sugar and stir until dissolved then pour over the carrots to make the pickles.  Refridgerate for an hour to cool.

Mix the soy sauce, hoisin sauce, fish sauce, garlic and green onion to make the marinade.

Slice the chicken in half lengthwise then cover well with the marinade and refrigerate for at least 30 mins (and up to overnight) to let the flavours sink in.

Cut the carrot into matchsticks about 3 inches long and place in a mason jar.

Heat your BBQ or grill pan to medium heat and grill the chicken 3-4 minutes on each side, then remove from the grill and let let rest a couple of minutes before slicing into strips.

Slice the rolls and stuff with the cucumber slices, radish slices, chicken slices and whole stalks of cilantro.  Spread mayo across the top of the bun and enjoy!

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Top 4 chicken banh mi recipes from across the web

The most viewed chicken banh mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Chicken Banh Mi Sandwich

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The most viewed chicken banh mi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine