VIETNAMESE CHICKEN SANDWICH (BANH MI)
Salty, sweet, crunchy all on one sandwich. Guaranteed to excite your taste buds! Healthy sandwich that comes together quickly. This can be grilled outdoors or cooked in a skillet/grill pan indoors. Serve with a nice soup for a super simple, but healthy meal.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 442.8, Fat 14.5, SaturatedFat 2.7, Cholesterol 75.5, Sodium 1139.1, Carbohydrate 42.4, Fiber 2.9, Sugar 9.6, Protein 35.8
GRILLED CHICKEN BANH MI
The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours. DON'T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!
Provided by spicyperspective
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
- Open the sub rolls and grill the insides for about 1-3 minute-until toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
- Serve immediately!
Nutrition Facts : Calories 431.2, Fat 5.3, SaturatedFat 1, Cholesterol 60.5, Sodium 3124.9, Carbohydrate 66.9, Fiber 4.7, Sugar 23.5, Protein 30
BANH MI-STYLE CHICKEN SANDWICH
Another chicken sandwich recipe that's a little different from the usual This is a great way to use leftover chicken. Recipe source: local newspaper
Provided by ellie_
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make sandwiches, spread both sides of the baguettes with mayonnasise and hot sauce (sriracha).
- Arrange chicken over bottom halves and sprinkle with chili sauce.
- Add jalapenos, cucumber slices and herbs and then drizzle with more sauce.
- Toss lettuce and carrots with vinegar and then add to the sandwiches, topping with more chili sauce, if desired.
- Add top halves.
SAUSAGE BANH MI SANDWICH
Steps:
- For the sausage loaf: Cube the pork shoulder and place it on parchment in the freezer for 10 minutes.
- In a food processor, process the ice cubes with the salt, pepper, allspice, nutmeg, thyme and garlic. Slowly add the pork to the food processor and pulse until a chunky farce is achieved. (The temperature should not exceed 40 degrees F. during mixing.)
- Fold the cornichons and ham into mixture sausage mixture.
- Place 24 inches of plastic wrap on a work surface. Place the farce in the center of the plastic and roll into an 18-inch log. Twist and tie the ends of the plastic and poach the farce at 185 degrees F until the internal temp reaches 152 degrees F. Immerse the sausage loaf in an ice bath and allow to cool.
- For the liver pate: Sear the chicken livers until cooked to medium but still very pink inside.
- To a bowl, add the egg and yolk, cornichon juice, garlic and1 teaspoon salt. Blend with an immersion blender, slowly adding the oil to create an emulsion. About halfway through, add the livers one at a time. Continue adding the oil until a smooth, thick texture is achieved. Chill until ready to use.
- For the pickled vegetables: In a bowl, combine the carrots, red onions, parsley, cornichon juice and salt to taste. Set aside to marinate.
- To assemble the sandwiches: Spread the butter on the baguettes and grill over medium heat until slightly charred. Slice the sausage loaf.
- Spread liver pate on the baguettes. Top each of the bottom portions with 4 ounces of sausage slices (4 to 8 slices depending on thickness) followed by some pickled vegetables.
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.
CHICKEN BANH MI TACOS
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours.
- Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes.
- Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce.
- Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.
CHICKEN BANH MI
Crunchy carrots and cucumbers and spicy mayo make a chicken sandwich something special.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
- Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes.
- Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.
- Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately.
CHICKEN BANH MI
Steps:
- 1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
- 2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
- 3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.
Nutrition Facts : Calories 767, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 1794 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 51 grams
SPICY CHICKEN SANDWICHES (BANH MI GA)
Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003)
Provided by Enduring Gastronomy
Categories Lunch/Snacks
Time 2h35m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Make "Pickled Carrot & Radish" (2 hrs & 20 min).
- Combine lime juice and fish sauce in a small bowl.
- On the bottom half of baguette, put two layers of cucumber slices.
- Then Pickled Carrot & Radish.
- Then chicken slices.
- Sprinkle with shallot and chiles.
- Dribble fish sauce mixture.
- Top with cilantro.
- On the top half of the baguette, spread mayo.
- Replace the top and cut into two 6-inch sandwiches.
Nutrition Facts : Calories 748.6, Fat 12.9, SaturatedFat 2.9, Cholesterol 54.2, Sodium 1547.5, Carbohydrate 117.5, Fiber 6.9, Sugar 1.4, Protein 37.5
BANH MI
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
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 CHICKEN SANDWICH (BANH MI)
Provided by Ruth Cousineau
Categories Sandwich Food Processor Chicken Picnic Quick & Easy Lunch Mayonnaise Carrot Jalapeño Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Diabetes-Friendly
Yield Makes 4 individual sandwiches
Number Of Ingredients 15
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.
BANH MI VIETNAMESE SANDWICHES (BáNH MI)
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
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!
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