Banh Mi

July 24, 2013

Author: KatieChin

To know me is to Banh Mi. If you haven’t had this incredible Vietnamese sandwich, you must walk, no run, to your nearest Vietnamese bakery or to the grocery store to make it. This is a classic Vietnamese sandwich that is completely addicting. It’s loaded with fresh marinated veggies, succulent and flavorful chicken, aromatic herbs and carmelized shallots and then layered with a sweet, sour, hot and sour sauce and pate and mayo! I love how in every bite you experience French influences from the French colonial period in Vietnam from the pate and the soft and fluffy baguette. You can buy premium fish sauce in the gourmet section at Cost Plus World Market.

Ingredients

2 tbsp lime juice

1 tbsp canola oil

1 garlic clove, minced

1/2 shallot, minced

1 tbsp fish sauce

1 tbsp brown sugar

2 boneless, skinless chicken breasts

1/2 pound daikon, peeled

1 carrot, peeled

1/2 cup unseasoned rice vinegar

1 tablespoon sugar

3 tablespoons canola oil, divided

1 shallot, thinly sliced

four 12-inch soft baguettes

1 tablespoon Asian fish sauce

1/2 teaspoon soy sauce

1/4 cup pate or liverwurst

2 fresh jalapeños, thinly sliced

3/4 cup packed cilantro leaves

Lettuce leaves

2 tablespoons mayonnaise

Instructions

In small bowl, whisk together the lime juice, canola oil, garlic, fish sauce and brown sugar. Place the chicken breasts in a large resealable plastic bag and pour the mixture over the chicken breasts. Please in refrigerator and let marinate for 20 minutes.
Shred daikon and carrot in food processor fitted with medium shredding disk. Stir together vinegar, sugar, and ½ teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, for 15 minutes. Drain slaw and set aside.
Heat a small sauté pan to medium high. Add oil and swirl to coat. Add shallots and sauté until softened and browned, about 4 to 5 minutes. Remove from pan and set aside.
Heat a grill to medium high. Grill chicken breasts for 4-5 minutes per side or until cooked through. Remove from gill and let stand for 10 minutes. Slice thinly.
Mix together the remaining oil, fish sauce, and soy sauce and brush on the top half of each baguette. Spread pate or liverwurst on bottom layer of each baguette and top with chilies, shallots, and cilantro.
Place chicken slices, slaw, and lettuce on top of the cilantro mixture. Spread top layer of each baguette with mayonnaise and serve.