About the Meat:
Banh mi sandwiches can be served with a wide variety of meats. I used chicken in this recipe but you could head to your local Asian market for slices of Pink Ham or pork loaf. You could also substitute slices of cold cut meats from your local grocery store (roast beef, roast chicken, etc) although they’re not traditional choices.What I Love About These Vietnamese Sandwiches:
- Make ahead: This recipe is so easy to throw together, especially if you prepare the pickled veggies and sauce ahead of time!
- The sauce: simply mix together mayo, hoisin sauce, sriracha, and salt and pepper. You can also substitute Maggi seasoning for the sauce. This is a popular flavor booster in lots of sauces, soups, and stir-fry’s that you can pick up from an international foods market or on Amazon.
- Ppickled veggies: The pickled veggies with that yummy sauce, a little spice, and a delicious crusty roll. This sandwich has all the things I love!
How to Make Bánh Mì Sandwiches:
1. Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
2. Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce, and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
Don’t Miss My Other Vietnamese inspired recipes:
Bánh Mì
Author: Lauren Allen Servings: 4 Calories: 336 Prep 45 Mins Cook 6 Mins Total 56 Mins- 1/2 cup water
- 2 Tablespoons rice vinegar
- dash of salt
- 2 carrots , peeled and cut into matchsticks, or shredded
- 1 English cucumber , very thinly sliced
- 1 jalapeño pepper sliced thinly (optional)
- 2 boneless skinless chicken breasts
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 bunch fresh cilantro
- 4 small French baguettes or crusty rolls , sliced lengthwise
- 1/4 cup mayonnaise
- 3 Tablespoons hoisin sauce
- 1 teaspoon sriracha hot sauce , more or less, to taste
Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!
Calories: 336kcal Carbohydrates: 34g Protein: 29g Fat: 9g Saturated Fat: 2g Cholesterol: 75mg Sodium: 727mg Potassium: 689mg Fiber: 3g Sugar: 7g Vitamin A: 5427IU Vitamin C: 10mg Calcium: 71mg Iron: 2mg
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