Chicken Banh Mi Recipes

LEMONGRASS CHICKEN BANH MI

Steps:

• Start by preparing the carrot and daikon. Add the julienned carrots and daikon to a large bowl and toss in the sugar, salt, vinegar and sesame oil. Set aside for 1 hour, stirring occasionally.
• Then prepare the chicken. In the bowl of a food processor, add 2 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
• Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken for about 5 minutes on each side, or until cooked through. Set aside on a plate.
• To assemble the sandwiches, combine the mayonnaise, Sriracha, and lime juice.
• Open up each piece of bread, and spread the sriracha mayonnaise on each side. Fill with the pickled carrots and daikon. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro. Serve!

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Steps:

• PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
• CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
• ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

BANH MI

Steps:

• 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, 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.
• 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.
• 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, 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.

GRILLED CHICKEN BANH MI

Steps:

• Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
• Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
• Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
• Open the sub rolls and grill the insides for about 1-3 minute-until toasted.
• Drain the pickled veggies. Slice the chicken into thin pieces.
• Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
• Serve immediately!

CHICKEN BANH MI

Steps:

• 1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
• 2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
• 3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.

GALANGAL CHICKEN BáNH Mì

Steps:

• For the chicken and marinade: Cut each chicken breast into 4 thin slices: Place a chicken breast on a cutting board and press your palm down on top of the breast to prevent it from moving. Position your knife parallel to the cutting board and slice the chicken horizontally in half. Using the same method, divide those breast halves in half again. Each slice should be 1/8 to 1/4 inch thick. Continue with the remaining breasts. Transfer the chicken to a mixing bowl.
• Combine the garlic, cilantro and galangal in a mortar (see Cook's Note). Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, coriander, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over the chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
• For the pickles: Combine the sugar and salt with 1 1/2 cups hot water in a mixing bowl. Stir to dissolve the sugar and salt, then add the vinegar, carrot, daikon and onion. Toss to coat the vegetables in the brine, then place a plate on top of the vegetables to keep them submerged in the brine. If there are bits of carrots or daikon left uncovered, wait 10 minutes for them to soften and sink into the brine. The pickles are ready in 1 hour, but will improve the longer they sit in the brine.
• For the cilantro dressing: Combine the mayonnaise, Maggi Seasoning, white vinegar and cilantro in a bowl. Stir to incorporate the ingredients.
• To cook the chicken: Add a tiny amount of oil to coat a heavy-bottomed skillet set over medium high heat until shimmering but not smoking. Add a few slices of chicken, taking care not to overcrowd the skillet. Sear the chicken until the edges caramelize, about 1 1/2 minutes. Flip the chicken and sear until cooked through, another 1 to 1 1/2 minutes, depending on the thickness of the chicken. Transfer to a plate. Repeat with the remaining chicken.
• For the bánh mì: Split each baguette in half, then spread the dressing on the bottom half. Place a layer of cucumber on the dressing, then a layer of pickles. Add a few slices of seared chicken and top with a few sprigs of cilantro and slices of jalapeno before closing each bánh mì.

CHICKEN BANH MI TACOS

Steps:

• Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ teaspoon pepper in a food processor and puree to make a coarse paste. Transfer the paste to a large resealable plastic bag, add the chicken, squeeze out the air and seal. Gently move the chicken around inside the bag to coat. Refrigerate at least 30 minutes or up to 2 hours.
• Marinate the vegetables: Whisk the vinegar, sesame oil, honey and ½ teaspoon salt in a medium bowl. Add the carrots, radishes and jalapenos and stir to coat. Cover with plastic wrap and refrigerate 20 minutes.
• Make the tacos: Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and grill until just cooked through, 5 to 8 minutes per side. Transfer to a cutting board; slice the chicken against the grain and brush with the hoisin sauce.
• Combine the sour cream, lime juice, Sriracha and scallions in a blender; blend until smooth. Heat the tortillas in a dry skillet or in the microwave. Divide the chicken among the tortillas. Drain the marinated vegetables and add to the tacos. Drizzle with the lime crema. Top with more scallions, cilantro and sesame seeds. Serve with lime wedges.