Banh Mi (Vietnamese Chicken Sandwich)

Focal Length:54mm
Shutter:1/0 sec







DSC06097Banh Mi (Vietnamese chicken Sandwich): This is not the classic version as I have added some extra steps (marinating chicken) and deleted some of the ingredients in the sauces and veggies to keep it light.

Preparing chicken:
Boneless skinless chicken breast- 4
Ingredients for marinating chicken
1/2 cup olive oil
lime juice- 4 tbsp.
1 clove garlic, minced
fresh cilantro-¼ cup (chopped)
cumin powder -1/2 tbsp.
chili powder-½ tablespoon
cayenne pepper-1 teaspoon

1. Mix together marinade ingredients well and place in a Ziploc bag.
2. Add 2-4 chicken breasts, either cut in half into cutlets, or pounded flat between two sheets of plastic wrap.
3. Marinate about 1 hour in the refrigerator, then grill or barbecue chicken.

4 tablespoons mayonnaise

For Sauce:
2 tablespoons vegetable oil
1 tablespoon Asian fish sauce
1/2 teaspoon soy sauce

For Sandwich:
1 (24-inch) soft baguette
1 carrot, peeled and shredded
Radish or any other vegetable- 1/2 cup (I just skipped this one)
1 cup bean sprouts
1/2 cup rice vinegar (not seasoned)
1 tablespoon sugar
2 fresh jalapeños, thinly sliced
1/2 sweet onion, cut into 1/4-inch rings
3/4 cup packed cilantro sprigs

Shred carrot in a food processor. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let it stand for few 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 Mayonnaise on bottom layer of bread and top with chilies, onion, and cilantro.
Arrange chicken, bean sprouts. Spread top layer of bread with additional sauce (if you prefer) and cut sandwich crosswise into fourths.

External links to the recipe


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