My Vietnamese Banh Mi sandwich recipe is without pâté and various cuts of meats. It only has chicken but will blow you away in terms of flavor combinations! The chicken is marinated in lime and fish sauce, while the carrots are pickled in rice vinegar and sugar. The cilantro and cucumber bring a clean and refreshing element while the fiery kick of the sri racha sauce and jalapeno will tickle your taste buds. What more could you possibly want out of a sandwich!
Editor’s note - Additional info for those not familiar with Banh Mi:
A traditional Vietnamese Bani Mi consists of a baguette made with both wheat and rice flour. The Banh Mi is then made up of thinly sliced pickled carrots and daikon (do chua), cucumbers, cilantro, chili peppers or jalepenos, pâté, mayonnaise and various meat fillings or tofu. Popular banh mì fillings include roasted or grilled pork, steamed or roasted pork belly, Vietnamese sausage, chicken, head cheese and ham. Also, Banh mi is sometimes topped with a flavorful marinade.
In the United States, Bánh mì is sometimes referred to as a Vietnamese Sub, Saigon Sub, Vietnamese Po’ boy (in the New Orleans area), Vietnamese Hoagie (in Philadelphia) or a Vietnamese Sandwich. You may have seen the Vietnamese Banh Mi sandwiches offered by the Nom Nom truck on Food Network’s The Great Food Truck Race television show.
Vietnamese Bahn Mi Sandwich Ingredients
- 1/2 lb boneless chicken breast cut into thin slices
- 1 jalapeno, thinly sliced
- 1 English cucumber, cut into strips
- 2 small shallots, finely chopped
- 1 garlic clove, finely chopped
- 3 tbsp neutral oil (canola, grapeseed)
- Juice of 1 lime
- 4 tbsp fish sauce
- 1/2 tsp salt
- freshly ground black pepper
- 1 Baguette
- Sri Racha sauce
- Handful cilantro
For the pickled carrots:
- 2 carrots cut into strips
- 1/4 cup tepid water
- 3 tbsp rice wine vinegar
- 1/2 tsp salt
- 3 tsp sugar
Put carrots and all pickling ingredients into a bowl and set aside to marinate.
In a bowl, add lime juice, fish sauce, 1/2 tsp salt, fresh black pepper, 2 tbsp oil, shallots and garlic. Add chicken and mix well. Put the mixture and the chicken in a zip lock back, take out excess air and seal. Massage well and refrigerate for at least half an hour.
Preheat oven to 350 degrees. Section the baguette into sandwich size portions, put in a sheet tray and toast for a few minutes (just so there is a bit of a crunchy texture).
In a pan over medium/high heat, add chicken and shallots and cook until well done.
Throw the pickling juice away and squeeze excess liquid from the carrots.
Assemble your Vietnamese Banh Mi Sandwich - I put everything in mine, lots of cilantro, a little jalapeno, some chicken, a good amount of mayo and sri racha, cucumbers, lots of pickled carrots. Yum!
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