Name: Chicken banh mi (Vietnamese sandwich)
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Pickled vegetables:; 2 medium carrots , peeled cut into 2-3mm / 1/10″ batons (Note 1); 1/2 large white radish (daikon), peeled, cut the same as carrots (Note 1); 1 1/2 cups boiling water; 1/2 cup white sugar; 4 tsp cooking / kosher salt; 3/4 cup rice wine vinegar (sub apple cider vinegar); Banh Mi:; 4 crusty white rolls ~ 20cm/8" (Note 2); 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 (1 small store bought or homemade brined roast chicken, or poached breast); 2 – 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 1/2 cups (lightly packed) coriander/cilantro sprigs; 1/4 tsp Maggi seasoning per Banh Mi (Note 3); 2 – 3 birds eye or Thai red chilli , finely sliced

1. Carrot and daikon – it’s hard to quantity the amounts but basically you want the same quantity of each, and enough so it is just covered by the pickling liquid. Can’t find white radish? Double up on carrot!

2. Rolls not crusty? Pop them in the oven to crisp up. It’s not Banh Mi if the rolls aren’t crusty!

3. Maggi seasoning – Like soy sauce but with more flavour. No MSG! It’s the classic Banh Mi sauce, though some vendors create their own special sauces. Find it in the Asian aisle or sauce aisle of large grocery stores.

Substitute with a 50/50 combo of soy sauce + Worcestershire sauce.

4. STORAGE: Best assembled and eaten fresh. If you want to take it for lunch, assemble but leave out the Maggi Seasoning and add that just before eating.

Chicken banh mi (Vietnamese sandwich)

Ingredients

Pickled Vegetables

Banh Mi

Steps

Notes

Nutrition Facts