Banh Mi

    Banh Mi

    (61)
    11saves
    50min


    50 people made this

    About this recipe: A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a Vietnamese restaurant, 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 restaurant's, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there were plenty of those.

    Ingredients
    Serves: 2 

    • 125ml rice vinegar
    • 60ml water
    • 4 tablespoons caster sugar
    • 1/2 carrot, cut into 2mm-thick matchsticks
    • 1/4 mooli (daikon), cut into 2mm-thick matchsticks
    • 1/2 thinly sliced onion
    • 1 skinless, boneless chicken breast fillet
    • garlic granules to taste
    • salt and ground black pepper to taste
    • 1 French stick
    • 4 tablespoons mayonnaise
    • 1/4 cucumber, thinly sliced
    • 1 tablespoon fresh coriander leaves
    • 1 small green chilli - seeded and cut into 2mm-thick matchsticks
    • 1 wedge lime

    Method
    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Place rice vinegar, water and sugar into a saucepan over medium heat, bring to the boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
    2. Pour the cooled vinegar mixture over the carrot, mooli 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.
    3. While the vegetables are marinating, preheat the oven's grill, and set the rack about 15cm from the heat source. Lightly oil a slotted grill pan.
    4. Sprinkle the chicken breast with garlic granules, salt and pepper, and grill on the grill pan, turning once, until the centre of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the grilled chicken, and slice into bite-size pieces.
    5. Slice the baguette in half the lengthways, and pull the centre of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the grill to lightly toast, 2 to 3 minutes.
    6. To assemble the banh mi, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with grilled chicken, cucumber slices, pickled carrot, onion and mooli, coriander leaves and chilli. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.
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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (61)

    by
    61

    This recipe is a nice base for Banh Mi and those who are not familiar with Vietnamese subs/food. Adding additional ingredients could make this a much better a more solid Banh Mi. One key ingredient that was not mentioned here is the soy sauce which is typically added atop the mayo and for those feeling a bit more adventurous, duck/chicken pate. As far as meat goes, the most popular/common filling is the cha siu (xa xiu) pork which is a sweet BBQ pork that is grilled/fried (my personal favorite as it goes well with the pickled veggies). Chicken can be used as well, Vietnamese cold cuts, pork meatballs or even firm fried tofu for a vegetarian option.  -  02 Sep 2011  (Review from Allrecipes US | Canada)

    by
    46

    I used this recipe as my inspiration & only made the marinade, adding 1/4 tsp. kosher salt. I'd had pork to use from a slow smoked butt roast which was moist & wonderfully seasoned so I think any good flavored pork or chicken might work just as well. I let the veggies marinate 1 hour & they were great - lots of flavor but still fresh & crunchy! I lightly toasted just the crusts of my bagette, & I used all the veg & garnish suggested but added a dash of soy sauce over all because the mayo just didn't do enough, so I'll hafta figure that out next. But try it - it's a great sandwich!  -  25 Jul 2011  (Review from Allrecipes US | Canada)

    by
    32

    We LOVE Banh Mi at our house, and I've been experimenting as well. I like the marinade for the veggies in this recipe, although I think the mayo needs to be infused with something to make it more authentic (at least, they do at our VN Baguette shop...) I tried adding garlic powder and a little Chinese 5 spice just to see. We loved it. Next we're gonna try the Asian BBQ Pork from Costco as a sandwich filler.  -  11 Aug 2009  (Review from Allrecipes US | Canada)

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