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Banh Mi Chicken Sandwich

Bahn Mi Chicken Sandwiches

A delicious and flavorful Vietnamese chicken sandwich filled with tender chicken, salty pickled vegetables and fresh sprigs of cilantro.
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Course Main Course

Ingredients
  

For the Pickled Vegetables:

  • 1 small daikon radish sliced into thin strips
  • 2 carrots sliced into thin strips
  • 3/4 C rice vinegar
  • 1 C warm water
  • 1 tbsp sugar
  • 1 tbsp kosher salt

For the Chicken:

  • 1 lb boneless skinless chicken thighs
  • 1 tube (4oz) lemongrass (you can find it in the produce section near fresh herbs)
  • 2 tbsp fish sauce
  • 2 cloves garlic minced
  • 1 lime juice and zest

For the Sandwiches:

  • 6 small french baguettes or 2 large baguettes cut into thirds
  • 6-12 sprigs fresh cilantro stems and leaves

Instructions
 

For the Vegetables:

  • Use a mandolin or vegetable peeler to create ribbons with the carrots and daikon radish. Then slice those thin ribbons into matchsticks with a knife.
  • Place the julienned daikon radish and carrots in a large mason jar or other glass container with a lid.
  • Add in the sugar and kosher salt.
  • Pour in the rice vinegar and the warm water.
  • Shake it all up and then place it in the fridge for at least four hours.

For the Chicken:

  • Whisk together the lemongrass, fish sauce, garlic, lime zest, lime juice and pinch of salt.
  • Place the chicken in a plastic bag, and pour the marinade over. Seal the bag and rub the marinade into the chicken. Place in the fridge and allow it to marinate 8 hours or overnight.
  • When ready to cook the chicken pull it out and heat a grill to medium heat or heat a pan on the stovetop over medium. Cook the chicken for about four minutes per side. When it has reached an internal temperature of 165 you can pull it off and allow it to rest for five minutes before thinly slicing (If doing the sandwiches).

For the Sandwiches:

  • Slice the Baguettes open and pull out some of the bread in the middle to allow room for the chicken and veggies.
  • Place a few slices of chicken, and some carrot and daikon radish on the bread along with a sprig or two of fresh cilantro. Serve wrapped in parchment or as is.