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Monday, March 19, 2018

Vietnamese Banh Mi Sandwich


YIELD: 6 servings
PREP TIME: 1 hour
COOK TIME: 10 minutes

For the Chicken:
½ cup fish sauce
½ cup fresh lime juice
¼ cup/57g granulated sugar
3-4 cloves garlic, minced
1 chopped jalapeño
1 ½ teaspoons salt
1 ¼ pound boneless skinless chicken breasts (3-4 breasts)
For the Pickled Veggies:
½ cup hot tap water
¼ cup rice vinegar
¼ cup/57g sugar
½ teaspoon salt
¼ teaspoon crushed red pepper
2 carrots sliced thin on the bias
2 daikon radishes, sliced thin on the bias
For the Sandwiches:
6 soft sub rolls
1/3 cup mayo
½ a cucumber, sliced thin
1 cup cilantro leaves (or mint)
1 sliced jalapeño for extra heat (optional)

For the chicken: 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!
For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed 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!

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