Chicken Banh mi sandwich is a Vietnamese sandwich filled with grilled chicken and fresh vegetables. You can make this banh mi sandwich easily at home.
Banh mi is the Vietnamese word for bread. It refers to the French baguette which is split lengthwise and filled with grilled meat, cucumber, pickled carrots, and pickled daikon, combined with pate, along with chili and mayonnaise.
This Vietnamese sandwich is popular over the world. In Vietnam, this sandwich is typically eaten for breakfast or as a snack. Banh mi sandwich becoming a popular street food during the 1950s.
In this recipe, I use chicken fillet instead of pork for the meat. For the vegetables, I use lettuce and arugula. For the pickle, I mix the shredded cabbage and julienne-cut carrot and tossed it in a sugar and vinegar mixture. Although the original Bahn Mi uses daikon, I substitute it with cabbage. It is still very delicious.
How to make a banh mi sandwich?
Make pickles first. In a big bowl, mix shredded cabbage, julienne cut carrot, 1 tsp salt and ½ tbsp of sugar. Set aside for 15 minutes until the water comes out from cabbage and carrot. Then dissolve the rest of the sugar into a white vinegar then pour it into a cabbage and carrot mixture. Set aside.
In a small bowl mix well soy sauce, worcestershire sauce, sesame oil, oyster sauce, a pinch of salt, and ketchup.
In a medium bowl, add chicken thighs and sauce mixture. After that, marinate for 30 minutes.
After 30 minutes, heat non-stick pan on medium heat. Add the chicken thighs in a frying pan until both of the sides golden brown. After that, set aside for 10 minutes. Then cut the chicken thighs into small pieces.
Cut the baguette using a bread knife with a serrated edge in the middle of the baguette. Shave and remove the inside of the baguette using a spoon.
Spread butter inside of the baguette. Place sliced chicken, pickle (thinly), ketchup, mayonnaise, lettuce and arugula following with the order.
Chicken banh mi sandwich is ready to serve.
Enjoy!
Banh Mi Sandwich
Ingredients
- 4 Small French Baguettes
- 3 Chicken Thighs bone and skin removed
- 2 tbsp Butter
- 1 cup Lettuce
- 1 cup Arugula
- 1 cup Cabbage Shredded
- 1 Carrot Julienne cut
- ¼ cup White Vinegar
- 4½ tbsp Sugar
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- ½ tbsp Ketchup
- 1 tsp Sesame oil
- ½ tbsp Worcestershire Sauce
- 4 tbsp Mayonnaise
- Salt
Instructions
-
Make pickle first. In a big bowl, mix shredded cabbage, julienne cut carrot, 1 tsp salt and ½ tbsp of sugar. Set aside for 15 minutes until the water comes out from cabbage and carrot.
-
Dissolve the rest of the sugar into a white vinegar then pour it into a cabbage and carrot mixture. Set aside.
-
In a small bowl mix well soy sauce, worcestershire sauce, sesame oil, oyster sauce, a pinch of salt, and ketchup.
-
In a medium bowl, add chicken thighs and sauce mixture.
-
Marinate for 30 minutes.
-
After 30 minutes, heat non-stick pan on medium heat. Add the chicken thighs in a frying pan until both of the sides golden brown. Set aside for 10 minutes.
-
Then cut the chicken thighs into small pieces.
-
Cut the baguette using a bread knife with a serrated edge in the middle of the baguette.
-
Shave and remove the inside of the baguette using a spoon.
-
Spread butter inside of the baguette.
-
Place sliced chicken, pickle (thinly), ketchup, mayonnaise, lettuce and arugula following with the order.
-
Chicken banh mi sandwich are ready to serve.
-
Enjoy!
You might like these recipe:
Leave a Reply