Make This Extra Tasty Home Version Of Vietnamese Banh Mi, One Of The World’s Tastiest Sandwiches
Chicken Banh Mi
Makes 3 sandwiches
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 pound radish, peeled and thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 green chilies, thinly sliced diagonally
- 1 24-inch soft baguette
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1/2 teaspoon soy sauce
- 1/2 cup liver spread
- 1/2 white onion, cut into 1/4-inch rings
- 3/4 cup packed cilantro sprigs
- 2 cooked chicken breasts from a rotisserie chicken, thinly sliced
- lettuce leaves
- 2 tablespoons mayonnaise
1. Stir together vinegar, sugar, and salt. Toss with thinly sliced radish, chilies, and carrot and let stand, stirring occasionally, for 15 minutes.
2. Heat baguette on the rack of a preheated oven toaster until crusty, about 5 minutes. Cut off and discard round ends, then split baguette horizontally.
3. Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liver spread on bottom layer of bread and top with onion and cilantro.
4. Drain radish, chili, carrot slaw in a colander.
5. Arrange chicken, slaw, and lettuce on top of cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
Change up this banh mi by using farmer’s ham, mortadella, or salami.
This recipe first appeared in FOOD Magazine, February-March 2014 issue
Styling by Tina Concepcion Diaz
Photography by Paulo Valenzuela