Banh Mi Sandwich (pronounced bon me) Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 cup rice vinegar
1/4 cup water
1/4 cup white sugar
1 tablespoon fish sauce (optional)
1/4 cup carrot, cut into 1/16-inch-thick matchsticks (I prefer to buy shredded carrots as matchstick cutting is so tedious!)
1/4 cup thinly sliced white onion
1 skinless, boneless chicken breast half or equiv. boneless pork loin/chop
garlic salt to taste
ground black pepper to taste
1(12 inch) French baguette
4 tablespoons mayonnaise
1/4 cup thinly sliced cucumber
1 tablespoon fresh cilantro leaves
1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
1 wedge lime
sriracha sauce, to taste
soy sauce, to taste
**Alternate pork loin roast preparation: Coat smallish pork loin roasts in Sriracha, salt (or garlic salt), pepper and a dash of garlic powder (omit if using garlic salt) and bake, covered with foil up until last 10 minutes, at 350 F until done. Slice in sandwich appropriate slices. We often do this ahead of time and then refrigerate or freeze until we're ready to use. Works great and makes for a quick dinner (if you have the marinated veggies ready!)
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Directions: |
Directions:Serves: 1-2
Time: 50 mins
Advance prep: (I do this the night before, but only needs to be done 30 minutes in advance) Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
Pour the cooled vinegar mixture over the carrot 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.
Main prep:
Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot and onion, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, add a dash of soy sauce and top with the other half of the baguette. |
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Number Of
Servings: |
Number Of
Servings:1-2 |
Preparation
Time: |
Preparation
Time:50 mins |
Personal
Notes: |
Personal
Notes: We first had these at a Vietnamese restaurant in Boise. We all loved them so I decided to find a recipe so we didn't have to go so far to get one! We thought these were pretty darn close.
Banh Mi's are traditionally made with Vietnamese cold cuts, pork meatballs or bbq pork, but both the chicken and pork loin lend themselves well to this and are much easier to procure and prepare. I have used broiled pork loin chops or pork loin roast in place of the chicken.
You may need more mayo (as my boys do) and depending on the rolls/baguettes you use, you may need to tweak the quantities a bit. This is easily scalable for more people, however, you do not need to make more of the marinade, just add additional onions and carrots. There's plenty of the liquid there to make it work. Enjoy!
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