Banh Mi

Banh Mi

34 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
metzstar
Recipe by  metzstar

“A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, 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 restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.”

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Ingredients

Adjust Servings

Original recipe yields 1 sandwich

Directions

  1. 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.
  2. Pour the cooled vinegar mixture over the carrot, radish, 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 broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
  4. 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.
  5. 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.
  6. 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, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

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Reviews (34)

Rate This Recipe
BudsGurls
40

BudsGurls

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!

trendypencil
39

trendypencil

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.

Poppins
30

Poppins

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 657 cal
  • 33%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 85.2 g
  • 27%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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