Cooked - Chicken Banh Mi (vietnamese Sandwich)

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Home Pricing Community My Recipes

Chicken Banh Mi (vietnamese Sandwich)

4.0

2 medium carrots (, peeled cut into 2-3mm / ⅒" batons (Note 1))

½ large white radish ((daikon), peeled, cut the same as carrots (Note 1))

1 ½ cups boiling water

½ cup white sugar

4 tsp cooking / kosher salt

¾ cup rice wine vinegar ((sub apple cider vinegar))

4 crusty white rolls (~ 20cm/8" (Note 2))

3 tbsp salted butter

120g/ 4 oz chicken pate ((or other pate of choice))

4 tbsp whole egg mayonnaise or Kewpie

4 cups (400g/ 14oz) shredded chicken

3 green onion stems (, cut to bread roll length (3 pieces per Banh Mi))

1 cucumber (, thinly sliced lengthwise (2 slices per Banh Mi))

1 ½ cups (lightly packed) coriander/cilantro sprigs

¼ tsp Maggi seasoning (per Banh Mi (Note 3))

3 birds eye or Thai red chilli (, finely sliced)

Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.
2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Split the bread roll in half but don't cut all the way through.
Butter - Spread the lid with butter.
Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 ½ tbsp mayonnaise.
Chicken & Maggi - Pile on shredded chicken, drizzle with ¼ tsp Maggi seasoning (you can always add more later).
Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

Cuisine🇻🇳Vietnamese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 117 weeks ago

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