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Roast Chicken Bánh Mì

Roast Chicken Bánh Mì


I had the good fortune of growing up within a 20-minute drive of Los Angeles' Little Saigon, where it was common to find freshly baked baguettes cradling perfect slices of barbecue pork or pâté to the tune of three for $5. I've always wanted to try making my own.

However, the gap between my cooking experience and dining experience with Vietnamese cuisine could not be further apart than New York and Saigon. I set out to create my own version.

This recipe aims to be easier and more accessible in terms of ingredients. Instead of barbecue pork or pâté, I used roast chicken (which I made myself, but can easily be substituted with store-bought rotisserie). And in place of the mysteriously addictive butter (MSG anyone?) with equally mysterious ingredients, I made a simple homemade mayo. And lastly mint — bánh mì aficionados might find this strange (I myself have never seen mint in bánh mì before) but mint in general is used often in Vietnamese cuisine, and I think it's a nice touch.

But, in the end, I think the most important thing is the bread. The bread still makes the sandwich, no matter what kind of sandwich it is. So make sure to find a truly excellent baguette that makes that crackling sound when you tear off a piece.

Click here to see 8 Tasty Lunch Ideas for Work.

Notes

Note: You'll probably have leftover mayonnaise, so save it for the next time you want to make this sandwich (or use it on other sandwiches).

Ingredients

For the pickles

  • 1 cup unsweetened rice vinegar
  • 2 tablespoons granulated sugar
  • 1 carrot, julienned
  • One 2-inch piece daikon, julienned

For the ginger-lime mayonnaise

  • 1 egg
  • 1 1/3 cup vegetable oil
  • Juice of 1 lime
  • 1 tablespoon minced ginger
  • 2 cloves garlic, crushed
  • Salt, to taste

For the sandwich

  • One 10-inch piece baguette, halved
  • 1 boneless roast chicken breast, sliced
  • One 6-inch piece English cucumber, peeled, halved lengthwise and sliced into strips
  • 1 jalapeño, sliced into discs
  • 2 -3 sprigs of mint, stemmed, plus more for garnish
  • 4 -5 sprigs of cilantro, stemmed, plus more for garnish

9 Street Food Recipes for When There’s No Truck in Sight

When the streets of major cities are filled with the scent of sizzling meat, grilled breads, and still-warm, crunchy waffles wrapped in paper, it&rsquos a wonder anyone would want a meal that doesn&rsquot come from a cart. For those who don&rsquot have access to such diverse sidewalk bites&mdashand also for those who can&rsquot be bothered to put on pants and walk outside&mdashwe had to share our nine favorite recipes for street foods you can make in the comfort of your own kitchen.

1. Chicken Bánh Mì Sandwiches

These Vietnamese sandwiches combine French ingredients like mayo and a baguette with cilantro and pickled veg. DIY pickled veggies are super fresh and tasty, but you can use store-bought in a pinch. For even more time-saving, slice leftover chicken or tofu from last night (regardless of marinade flavor) and stuff into a baguette with briny cucumber and carrots, cilantro, and sliced jalapeño.

2. Baked Falafel

Have you made falafel with cooked chickpeas? Did they all fall apart and make you want to cry into your pita? Here&rsquos the reason it didn&rsquot work: A successful falafel should be made with uncooked chickpeas, soaked for 24 hours. Once the legumes have soaked, all it takes is a quick spin in the food processor with herbs, garlic, and onion before a trip in the oven. Can&rsquot possibly wait for your chickpeas to soak? You can use canned chickpeas, but you&rsquoll need to throw in some extra flour to bind the mixture.

3. Chicken Gyros and Tzatziki

It&rsquos dinnertime, and you&rsquore craving a gyro. (Like, right-this-minute kind of craving.) If you can hang on for 20 minutes more, you won&rsquot have to wander to the nearest Greek food cart. Cram thin slices of chicken&mdashor any cooked meat you have&mdashinto a pita with red pepper, onion, lettuce, and feta cheese. No gyro is complete without a good pour of tzatziki, a cooling cucumber and yogurt sauce.

4. Bean and Cheese-Stuffed Arepas

Arepas&mdashcorn pancakes popular in Colombian and Venezuelan cuisine&mdashare like tacos, but better. Masarepa, a dehydrated cooked cornmeal (available in the Latin section of most grocery stores) is the base of the dough for this dish. Pan-fry the cakes, then fill with a spicy mixture of black beans, jalapeño, and cilantro.

5. Oat Flour Waffles

In Belgium, waffles are a traditional street food eaten with hands&mdashnot like the whipped cream-covered versions you&rsquod find at a typical American brunch. All this simple oat flour-based waffle needs is a dusting of powdered sugar wrap it in waxed paper and take a walk around the block for the full effect.

6. Beef Shish Kabob

Here&rsquos a tip: Shish kabobs are way easier than other grilled meals, because the veg and protein are all in the same place. The popular Turkish street food is typically made with lamb, but this recipe calls for beef. Season cubed filet mignon (use tip sirloin or chicken breasts for a cheaper option) with a smoky spice rub, then marinate in red wine and onion. Skewer the meat between peppers and onion and get grilling.

7. Chicken Satay and Peanut Sauce

Satay&mdasha seasoned grilled meat skewer served with sauce&mdashpops up in many Southeast Asian cuisines, and now it&rsquos popping up in your kitchen. Simply brush skewered chicken with thick soy sauce and fire up the grill (or pan-fry.) Serve with your favorite bottled peanut sauce or take a whack at the quick accompanying homemade recipe.

8. Carne Asada Tacos

Any time spent walking around is immediately improved with a taco in hand. Marinate tender flank or skirt steak in a garlicky lime mixture, then slice thin. Fill a small corn tortilla with steak, white onions, and avocado slices, plus a sprinkle of chopped cilantro and squeezed lime for a zippy finish.

9. Slow-Cooker Philly Cheesesteaks

Classic brown and yellow street-style cheesesteaks are the optimal meal after trekking around the city of brotherly love all day, but when making them at home we get a little more creative. Add peppers, onions, and mushrooms to a slow cooker along with a beef chuck roast. Serve the warm meat and veg with provolone cheese on a toasted multigrain roll.


Chicken Bánh Mì Recipe - Vietnamese Grilled Chicken Sandwich

A filling sandwich that is made using baguette and is loaded with delicious grilled chicken with asian sauces , pickled vegetables, fresh herbs and a good spread of mayonnaise.In this recipe we have added a twist by using some grilled chicken marinated with Asian sauces to give it a Asian flavoured touch to your sandwich. Serve it along with salad to make a delicious meal.

Vietnamese Style Grilled Chicken Bánh mì Recipe is a healthy sandwich that you can pack for your lunch box or just had as your weekend meals. The recipe is very simple and easy to make.

Banh mi are famous street food dish in Vietnam. It is a kind of sandwich made by slicing a Baguette lengthwise and filling it with various authentic filling like pickled cucumber, carrots, radish, jalapeños, and grilled tofu for vegetarians or pork sausages for non-vegetarians. It is also smeared with a good amount of mayonnaise before layering the sandwich. In this recipe we have added a twist by using some grilled chicken marinated with Asian sauces to give it a Asian flavoured touch to your sandwich.

Baguette has been the staple food of Vietnam since the influence of French cuisine in the Mid-19th century. Banh Mi literally translates to “Banh” – any kind of food and “Mi” means Bread.

Serve the Vietnamese Style Grilled Chicken Bánh mì Recipe along with a Red Cabbage Carrot, Sprout And Onion Salad Recipe by the side and a glass of Cantaloupe (Melon) Juice to make your weekend meal complete.


What’s in a Traditional Banh Mi?

A traditional banh mi sandwich consists of a light, crispy baguette, pickled julienned carrots and daikon radish, cilantro, sliced jalapeño or chili, and a protein of some sort. They can also include mayonnaise and cucumber.

Our recipe includes a Sriracha mayonnaise, which really rounds out the flavors of the sandwich.

My favorite banh mi varieties involve some sort of grilled protein. The smoky, charred flavor goes incredibly well with the sharp pickled vegetables, spicy jalapeños, and fresh herbs.

While this is a chicken banh mi recipe, you could apply the same lemongrass marinade to beef (skirt steak would be a delicious option) or pork (thinly sliced pork chops or pork shoulder!).


Recipe Summary

  • 4 soft French-style rolls, halved
  • ⅓ cup mayonnaise
  • 2 teaspoons Asian chili sauce (Sriracha)
  • 1 cup thinly sliced cucumber
  • ½ cup thinly sliced radishes
  • 2 cups purchased deli-roasted chicken, shredded
  • 1 cup shredded carrot
  • ¼ cup snipped fresh cilantro
  • 1 jalapeños, sliced into thin rounds, seeded if desired
  • ⅓ cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • ¼ teaspoon crushed red pepper

In a small bowl, stir together mayonnaise and Asian chili sauce. Spread mayonnaise mixture on roll tops set aside. Layer sliced cucumber, radishes, chicken, shredded carrot, cilantro and sliced jalapeno atop roll bottoms.

Whisk together rice vinegar, toasted sesame oil, sugar and crushed red pepper. Drizzle over chicken and vegetables in sandwich. Top with sliced jalapeño and replace roll tops.


Vietnamese Grilled Chicken (Ga Nuong)

Vietnamese grilled chicken (Ga Nuong) is a an easy weeknight recipe. The chicken is infused with the flavors of five spice, fish sauce, soy sauce, and other quick pantry items.

This is also the same recipe used in the well known Vietnamese sandwich, Banh Mi Ga Nuong.

For the longest time, I wasn't able to replicate the recipe . until now. With help from a great cook who worked in a Vietnamese deli, I finally can make these at home.

The cuts of chicken are usually bone-in chicken quarters, with thighs and legs attached. They are butterflied around the bone to lay flat for faster and even cooking. However, you can use any cut of chicken. To satisfy a large crowd, I prefer chicken wings.

At the restaurant, the chicken goes on a wire rack to roast in the oven, but you can also throw these babies onto the grill. Before the chicken finish cooking, brush on another layer of sauce from the pan drippings. This not only makes the chicken moist, it also provides a shiny finish and another layer of amazing flavor.


Ping Gai Chicken Banh Mi recipe (with Veg option)

This Ping Gai Chicken Banh Mi recipe (with Veg option), is a fusion between a Laotian and Vietnamese dish. It was inspired by my time in Toronto. Buying Banh Mi from one of the Vietnamese bakeries in Chinatown, full of different types of Asian cuisines from all over the world. For this Chinese New Year 2021 we wanted to put forward Chinese cuisine as well as other Asian cuisines and celebrate the diversity present in Asia.

The Banh Mi originates from Vietnam, traditionally a baguette with paté and coldcuts, pickled vegetables and fresh Cilantro. It is a mouthful of delicious textures and flavours. From the crunchy & airy baguette to the layers of cold-cuts and the slight sour yet sweet pickled veggies.

In this recipe we’ve taken a fusion route inspired by the Banh Mi boys franchise in Toronto and the Pin Gai chicken which is a Laotian dish. I discovered this dish in the Queen Mother Café restaurant thanks to my friend Alexia. This chicken is so delicious, char-grilled or bbq-ed, the smokiness with the pickled veggies are the perfect combo!

The Pickled Vegetables

Like anything pickled, the longer you pickle it the better! We’d recommend you try to make your turnip, carrot and cucumber pickle atleast 2 days before using it upto 1week before. The longer you pickled it the more it has time to absorb the vinegar, sugar and salt so the veggies are packed with flavour.

You’ll see that we also have a vegetarian option, with the crunchy tofu to replace the chicken. The Banh Mi is so versatile you can definitely make it your own! From the traditional cold cuts to fried chicken, pork belly, grilled shrimp and any filling you can think about it will be delicious! As long as you have the base, mayonnaise, pickled veggies, fresh Cilantro and a good airy and crunchy baguette.

This Ping Gai Chicken Banh Mi recipe (with Veg option) is perfect for weekend lunch, preparing weekly lunches for the family, picnics at the park or beach, snack for road trips and hikes (just cut the bread into shorter pieces).

Click here to check out our Chinese New Year inspired recipes full of Asian cuisine from all over the world for even more inspiration!


Grilled Chicken and Avocado Banh Mi Sandwiches

A riot of colors and flavors, this banh mi pairs smoky grilled chicken with creamy, cooling avocado. Zachary Zavislak

People in Vietnam often blend avocado and sweetened condensed milk for smoothies, but the fruit is also terrific as a rich, fatty accessory in banh mi (the Vietnamese word for avocado is trai bo, “butter fruit”). You’ll see it often with grilled chicken and mint—though you can also use leftover roast chicken—and either chile sauce or fresh chile slices.

What You Will Need

Grilled Chicken and Avocado Banh Mi Sandwiches

Dijon-roasted chicken and apples (page 31)

From Hero Dinners: Complete One-Pan Meals That Save the Day Hero Dinners by Marge Perry and David Bonom

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  • Categories: Stews & one-pot meals Main course Fall / autumn
  • Ingredients: chicken breasts Dijon mustard sweet potatoes red onions tart apples

DIRECTIONS

FOR THE CHICKEN LIVER SPREAD (ENOUGH FOR 8 SANDWICHES)

8 tablespoons (1 stick) unsalted butter, softened

1 pound chicken livers, cleaned

1/8 teaspoon ground allspice

1/8 teaspoon freshly ground black pepper

FOR THE BANH MI

1 teaspoon Sriracha sauce

1 long crisp French bread (baguette, ficelle, or your favorite crusty white bread)

½ pound leftover roasted chicken, shredded

¼ cup (or more) Pickled Cabbage (page 294)

MAKE THE CHICKEN LIVER SPREAD

Melt 1 tablespoon of the butter in a large skillet over high heat. Pat the chicken livers dry and add them and the shallot to the pan. Sauté until the livers are cooked but still pink inside, about 3 minutes. Scrape into a food processor.

Pour the bourbon and Madeira into the skillet, return to high heat, and reduce to about 3 tablespoons. Stir in the cream and take off the heat. Pour into the food processor. Add the salt, allspice, and pepper and process until finely chopped. With the processor running, drop in the remaining butter by tablespoons and process until all the butter is incorporated and the spread is smooth.

Scrape the liver spread into a bowl, cover, and refrigerate until cold and firm. Bring it to room temperature before serving.

MAKE THE BANH MI

Mix the mayonnaise and Sriracha together.

Cut the bread in half lengthwise. Slather the chicken liver spread on the bottom half (be generous) and the seasoned mayonnaise on the top half. Pile the chicken, carrot, cucumber, pickled cabbage, and cilantro (again, be generous) on the bottom half. Put the top on, slice the sandwich in half, and serve.

Pickled Cabbage

You can whip this pickle up in a matter of minutes on a Sunday afternoon and reap great rewards. It keeps for weeks in the fridge, and you can serve it with almost any casual dish—hot dogs and burgers, rotisserie chicken, a fried fish—any time you want vibrant red cabbage pickled with not just vinegar but lime juice, too, for layers of flavor. And then there’s the little bit of heat that sneaks in from the Scotch bonnet pepper. The more I talk about it, the more my mouth waters! I always have jars of this stuff in my fridge—small jars they keep better that way.

2 cups apple cider vinegar

1 Scotch bonnet or habanero pepper, one side slit open with the tip of a knife

1 head red cabbage, cored and thinly sliced

Bring the vinegar, lime juice, water, sugar, bay leaf, garlic, pepper, and thyme to a boil in a medium saucepan.

Put the cabbage in a large, heatproof bowl and pour the boiling pickling solution over it. Cover with plastic and set a plate on top to keep the cabbage submerged. Let sit for 2 hours. Pack into 1-pint jars and refrigerate for at least 3 hours before serving. The cabbage will keep for up to 1 month.