TO KNOW ME IS TO BANH MI, PHO Realz – Easy Banh Mi & Weeknight Chicken Pho

August 18, 2020

Author: KatieChin

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Hey Cooped up Cooking with Katie Fans!  Here are the recipes for today’s show!!

Banh Mi


  • 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


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.

Weeknight Chicken Pho


  • 8 cups store-bought chicken stock
  • 2 cups ( water
  • Three 1/4-in thick slices fresh ginger
  • 1 small white onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 star anise
  • 1 cinnamon stick, lightly bruised
  • 1 ½  Tablespoons sugar
  • 4 Tablespoons fish sauce (nam pla)
  • 14 ounces flat dried rice noodles
  • ¾ pound shredded rostisserie chicken
  • 1 cup  bean sprouts
  • 1 fresh hot red or green chili pepper, preferably Thai, (deseeded if you prefer less heat), thinly sliced
  • 1/3 cup fresh Thai basil leaves, to serve
  • 1/3 cup  fresh mint leaves, to serve
  • 1/3 cup  fresh coriander leaves (cilantro), to serve

Lime wedges

Place the stock, water, ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce in large pot.  Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.   Using a fine mesh strainer, remove the ginger, onion, garlic, star anise and cinnamon.  Continue simmering.

While the soup is simmering, bring a pot of water to a boil.  Turn off heat and add the rice noodles.  Let sit for 10  minutes.  Drain and rinse well.

Divide the noodles among warmed soup bowls, then top with the shredded chicken.  Pour the hot soup mixture over the chicken and rice noodles.  Top with bean sprouts, chiles and fresh herbs.    Serve immediately with lime wedges.