Photo by Farideh Sadeghin
Servings: 4
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
for the Viet pickle:
1 pound|454 grams daikon, or 2 (8-ounce|227-gram) purple-top turnips or watermelon radishes
1 (6-ounce|171-gram) carrot
1 teaspoon fine sea salt
2 teaspoons granulated sugar, plus ½ cup
1 ¼ cups|296 ml distilled white vinegar (preferably Heinz)for the char siu chicken:
1¾ pounds|794 grams boneless, skinless chicken thighs
1 large garlic clove, put through a press or minced and mashed
¼ teaspoon Chinese five-spice powder
2 tablespoons honey, preferably amber colored
brimming 2 tablespoons hoisin sauce
1 ½ tablespoons soy sauce
1 tablespoon ketchup
scant 2 teaspoons toasted sesame oilfor the bread (choose one):
small French baguette or Bolillo roll
hand-span section of French baguette
any light, airy breadfor the fat (choose one):
mayonnaise (regular or flavored)
salted European-style butter
thin avocado slicesfor the seasoning (choose one or more):
Bragg liquid aminos
Maggi seasoning sauce
soy sauce
fine sea salt
freshly ground black pepperfor the sandwich:
3 or 4 thin slices medium-hot chile, such as jalapeño or fresno
4 to 6 cucumber strips, rounds, or ovals, a scant ¼-inch thick
1 to 2 tablespoons coarsely chopped or hand-torn cilantro sprigs, mint leaves, or basil leaves
Directions
- Make the Viet pickle: Peel and cut the daikon into sticks about 3 inches long and ¼-inch thick (the width of an average chopstick). Peel and cut the carrot into sticks a little skinnier than the daikon.
- Put both vegetables in a bowl and toss with the salt and 2 teaspoons sugar. Massage and knead for 3 minutes, or set aside for 20 minutes, until you can bend a piece of daikon so the tips touch without breaking. They will have lost about a quarter of their original volume.
- Rinse the vegetables with water, drain in a mesh strainer or colander, and press or shake to expel excess water. Transfer to a 4-cup|946-ml jar.
- In a medium bowl, stir together the remaining ½ cup|120 ml sugar with the vinegar and 1 cup water until dissolved. Pour enough of the liquid into the jar to cover the vegetables, discard any excess, and let sit for 1 hour. Use immediately, or refrigerate for up to 1 month.
- Prepare the char siu chicken: Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or super uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50% longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside.
- In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking).
- Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. Transfer to a platter and let rest for 5 to 10 minutes before serving.
- Make the sandwich: If the bread is soft, rub the crust with wet hands to moisten and then crisp in a 350°F oven for about 7 minutes. Otherwise, bake it at 325°F for 3 - 6 minutes. Let it cool a few minutes, then use a serrated bread knife to slit the bread open horizontally, maintaining a hinge, if possible. Hollow out some of the inside to make room for the filling.
- Spread your chosen fat on the two cut sides of bread, covering all the way to the edges. If using avocado, lay down thin slices and mash them so they adhere to the bread. Season as you like, layer the chicken on the bottom half of the bread, and top with the vegetables and pickles. Close and cut crosswise or keep whole to eat.
AUTHOR'S NOTE: This recipe has been reprinted with permission of the author from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors.Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
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FAQs
Some styles of banh mi are made with pâté alone. Besides roast pork and liver pâté, banh mi can also be made with cold cuts, meatballs, barbecued pork or beef, and even vegetarian pâté.
What is banh mi Pate made of? ›
Paté Paté is common in all Bánh Mì, and for good reason. The creamy and savoury spread adds a unique flavour to the sandwich that can't be found anywhere else. Commonly made from pig's liver and a mixture of meat, vegetables and spices, paté keeps the Bánh Mì from getting too dry.
How much protein is in chicken banh mi? ›
Your Chicken Banh Mi
| Nutrition | Full Portion |
|---|
| Total Carbs (g) | 48 / 33 |
| Dietary Fiber (g) | 4 / 3 |
| Sugars (g) | 4 / 2 |
| Protein (g) | 35 / 19 |
5 more rowsSpicy mayo – A banh mi essential! This sauce, made from mayo, sriracha, lime juice, and sesame oil, adds delicious richness and heat to this fresh sandwich. To make this recipe vegan, substitute your favorite store bought vegan mayo, or make your own. Cilantro – The perfect fresh finishing touch!
What is the yellow stuff in banh mi? ›
Butter/mayonnaise.
It's mixed with oil and egg yolks, so it becomes a creamy yellow dressing. (Many banh mi recipes call for mayonnaise, which is an egg-based dressing).
What is the white stuff in banh mi? ›
Traditionally, the mayo used in Banh Mi is actually cut with butter to add that melty feel and nutty flavour. Fresh Herbs – Most often, it is sprigs of cilantro but other herbs are common as well.
What does banh mi mean in English? ›
Bánh Mì (pronounced BUN-mee) is the Vietnamese term for “bread”, but it also refers to a special kind of sandwich: a culinary fusion of two cultures and a prime example of how food is always tied with history…
What is a substitute for pâté in banh mi? ›
The answer is a mushroom pâté
When dried, mushrooms pack a much more intense flavor that will match the funky, earthy banh mi bite you remember from the days before going vegan. For even more umami flavor, throw in a dash of vegan fish sauce and MSG, along with aromatics like shallots and garlic.
Is there mayo in banh mi? ›
To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño.
What is the most popular type of banh mi? ›
' The original pork, pâté, and pickles sandwich is known as a bánh mì thịt ngoui, 'bread, meat and cold cuts. ' Or as it's also sometimes known, bánh mì đặc biệt, — 'the special. ' The most popular bánh mì at most local shops is usually the lemongrass-marinated grilled pork version.
In Vietnamese cuisine, bánh mì or banh mi (/ˈbɑːn miː/, /ˈbæn/; Vietnamese: [ɓǎjŋ̟ mì], 'bread') is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt.
Is Banh Mi Vietnamese healthy? ›
Banh Mi is quite healthy. The typical Banh Mi has just under 600 calories. The protein is the nutritional star of the dish coming in at 30 grams. The 19 grams of fat are still acceptable.
How many calories are in a lemongrass chicken banh mi? ›
Nutrition Facts
| Amount Per Serving |
|---|
| Calories 470 | Calories from Fat 28 |
| % Daily Value* |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 20% |
5 more rows1 serving of banh mi (vietnamese sandwich) contains 580 Calories. The macronutrient breakdown is 50% carbs, 30% fat, and 21% protein. This is a good source of protein (54% of your Daily Value).
What is the most common banh mi? ›
' The original pork, pâté, and pickles sandwich is known as a bánh mì thịt ngoui, 'bread, meat and cold cuts. ' Or as it's also sometimes known, bánh mì đặc biệt, — 'the special. ' The most popular bánh mì at most local shops is usually the lemongrass-marinated grilled pork version.
What is the main meat in Vietnam? ›
In Vietnam, pork is the most consumed meat, accounting for approximately 70 percent of the total meat consumption in Vietnam, followed by poultry, beef, and veal.
What is Vietnamese meatloaf made of? ›
This meatloaf is made by simply mixing together ground pork, eggs, woodear mushroom, bean thread noodles, aromatics, and a few staple seasonings. Steam until firm then brushed with egg yolks for the signature yellow top. Steam once more to set the top.
