Description
Make your own Vietnamese sandwiches at home! This is an Easy Chicken Banh Mi Sandwich Recipe your family will love!
Ingredients
Units
Scale
- 1/2 pound boneless chicken breast, cut into thin slices
- 1 jalapeno, thinly sliced
- 1 English cucumber, cut into strips
- 2 small shallots, finely chopped
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- juice of 1 lime
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1 baguette
- Mayonnaise
- Sriracha sauce
- Handful cilantro
For the pickled carrots and daikon:
- 1/2 cup carrots (cut into thin strips)
- 1/2 cup daikon (peeled and cut into thin strips)
- 1/4 cup warm water
- 3 tablespoons rice vinegar
- 1/4 teaspoon salt
- 3 teaspoons sugar
Instructions
- Put carrots, daikon and ingredients for the pickling into a bowl. Stir well and set aside for 15-20 minutes.
- In a bowl, add lime juice, fish sauce, 1/2 tsp salt, fresh black pepper, 2 tbsp oil, shallots and garlic. Add chicken and mix well. Put the mixture and the chicken in a zip lock back, take out excess air and seal. Massage well and refrigerate for at least an hour.
- Preheat oven to 350 degrees.
- Section the baguette into sandwich size portions, put in a cooking tray and toast for a few minutes (just so there is a bit of a crunchy texture). In a pan over medium/high heat, add chicken and shallots and cook until well done. Throw the pickling juice away and squeeze excess liquid from the carrots.
- Assemble banh mi and eat immediately.
Notes
These ingredients are just suggestions. Get creative and add your own spin to this Chicken Banh Mi Recipe! You can refrigerate the ingredients separately for 3-5 days.
* I use Red Boat fish sauce because it’s 100% pure and is Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 707
- Sugar: 6.6g
- Sodium: 2540mg
- Fat: 14g
- Saturated Fat: 3.9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2.2g
- Protein: 27g
- Cholesterol: 90mg
