Become a Banh Mi boss in your own kitchen! This drool-worthy sandwich is packed with marinated chicken, crunchy pickled veggies, and all the fresh herbs you could want, all stuffed into a toasty, crusty baguette.
Prep Time 15 minutesminutes
Cook Time 4 minutesminutes
Servings 4
Calories 522kcal
Author FoodFaithFitness
Ingredients
The Meat:
½lb.boneless chicken thighsthinly sliced
1tbspsoy sauce
2garlic cloveschopped
1tbspfish sauce
1tbspsugar
1tbspsesame oil
salt and pepper
The Pickle:
½cupdaikonpeeled and julienned
½cupcarrotpeeled and julienned
1tbsprice vinegar
½tbspsugar
pinchof salt
The Sandwiches:
2small baguettes
fresh cilantro leaves
1cucumberthinly sliced
Instructions
Combine the soy sauce, fish sauce, chopped garlic, sugar, and sesame oil in a large bowl and whisk well. Season with salt and pepper.
Add the sliced chicken thighs and toss to coat. Let the meat marinate for at least 30 minutes in the fridge.
Place the daikon and carrot julienne in a bowl. Add the rice vinegar, sugar, and salt. Stir and toss to coat. Let it sit for 10 minutes in the fridge.
Heat a grill pan to MEDIUM-HIGH and add the marinated chicken. Cook the meat for 3 minutes on each side until cooked and browned. Set aside.
Divide the cooked chicken evenly between the sandwiches and top with the pickled vegetables, cucumbers, and cilantro leaves. Cut in half or leave as a whole.
Notes
If you want to prep those pickled veggies in advance, go for it! The longer they pickle, the yummier they get. Just keep them in an airtight container in the fridge for up to two weeks.
If your banh mi is underwhelming, just add some mayo, pate, sriracha (for a heat boost), or Maggi sauce for that extra kick of flavor.