Banh Mi Sandwich Recipe
Vietnamese Banh Mi Sandwiches - One of the most vibrant and delicious sandwiches in the world. Loaded with fresh vegetables, grilled meat, and piled high on a french baguette.
Servings: 6
Calories: 459kcal
Ingredients
For the Chicken:
- 1/2 cup fish sauce
- 1/2 cup fresh lime juice
- 1/4 cup granulated sugar
- 3-4 cloves garlic, minced
- 1 chopped jalapeno
- 1 1/2 teaspoons salt
- 1 1/4 pound boneless skinless chicken breasts (3-4 breasts)
For the Pickled Veggies:
- 1/2 cup hot tap water
- 1/4 cup cup rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 carrots, sliced thin on the bias
- 2 daikon radishes, sliced thin on the bias
For the Sandwiches:
- 6 soft sub rolls
- 1/3 cup mayo
- 1/2 cucumber, sliced thin
- 1 cup cilantro leaves, or mint
- 1 sliced jalapeno for extra heat (optional)
Instructions
- For the chicken: In a baking dish, mix the fish sauce, lime juice sugar, garlic, jalapeno and salt. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- For the pickled vegetables: Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, crushed red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover the chicken with foil to rest for 5 minutes. Open the sub rolls and grill the insides for about 1-3 minute—until toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls. Serve immediately!
Video
Notes
Try with pork loin as well!
Nutrition
Serving: 1sandwich | Calories: 459kcal | Carbohydrates: 55g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 2794mg | Potassium: 547mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3710IU | Vitamin C: 16.1mg | Calcium: 37mg | Iron: 11.3mg