Chicken Banh Mi Sandwich
Make your own Vietnamese sandwiches at home! This is an Easy Chicken Banh Mi Sandwich Recipe your family will love!
- Prep time
- 15 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 pound boneless chicken breast, cut into thin slices
- 1 jalapeno, thinly sliced
- 1 English cucumber, cut into strips
- 2 small shallots, finely chopped
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- juice of 1 lime
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1 baguette
- Mayonnaise
- Sriracha sauce
- Handful cilantro
- 1/2 cup carrots (cut into thin strips)
- 1/2 cup daikon (peeled and cut into thin strips)
- 1/4 cup warm water
- 3 tablespoons rice vinegar
- 1/4 teaspoon salt
- 3 teaspoons sugar
Instructions
- 1
Put carrots, daikon and ingredients for the pickling into a bowl. Stir well and set aside for 15-20 minutes.
- 2
In a bowl, add lime juice, fish sauce, 1/2 tsp salt, fresh black pepper, 2 tbsp oil, shallots and garlic. Add chicken and mix well. Put the mixture and the chicken in a zip lock back, take out excess air and seal. Massage well and refrigerate for at least an hour.
- 3
Preheat oven to 350 degrees.
- 4
Section the baguette into sandwich size portions, put in a cooking tray and toast for a few minutes (just so there is a bit of a crunchy texture). In a pan over medium/high heat, add chicken and shallots and cook until well done. Throw the pickling juice away and squeeze excess liquid from the carrots.
- 5
Assemble banh mi and eat immediately.