Best 3 Grilled Chicken Banh Mi Recipes
**Grilled Chicken Banh Mi: A Delightful Fusion of Vietnamese and French Flavors**
Embark on a culinary journey to Vietnam with our Grilled Chicken Banh Mi recipe, a delectable sandwich that harmoniously blends the vibrant flavors of Vietnamese and French cuisine. Picture a crusty baguette, toasted to perfection, cradling a tender and smoky grilled chicken thigh, complemented by a medley of pickled vegetables, fresh herbs, and a luscious spread of creamy mayonnaise and tangy chili sauce. This recipe provides step-by-step instructions for creating this authentic Vietnamese street food classic in the comfort of your own kitchen. Additionally, we'll guide you through making pickled carrots and daikon, a refreshing cucumber salad, and a simple but flavorful cilantro-lime mayonnaise to elevate your banh mi experience.
VIETNAMESE CHICKEN SANDWICH (BáNH Mì)
A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!
Provided by Marzia
Categories Chicken
Time 1h15m
Number Of Ingredients 13
Steps:
- PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
- CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
- ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.
CHICKEN BANH MI
Steps:
- 1. Combine the vinegar, 1 cup water, sugar, and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes.
- 2. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup soy sauce and 3 sprigs cilantro and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with 1/3 cup mayonnaise, Sriracha, and the remaining 1 tablespoon soy sauce.
- 3. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers, and cilantro leaves to each sandwich and serve immediately.
Nutrition Facts : Calories 767, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 1794 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 51 grams
GRILLED CHICKEN BANH MI
The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours. DON'T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!
Provided by spicyperspective
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, 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 them 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!
Nutrition Facts : Calories 431.2, Fat 5.3, SaturatedFat 1, Cholesterol 60.5, Sodium 3124.9, Carbohydrate 66.9, Fiber 4.7, Sugar 23.5, Protein 30
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your banh mi taste its best. Look for good-quality bread, chicken, vegetables, and herbs.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of soy sauce, fish sauce, garlic, and lemongrass will help to tenderize it and add flavor.
- Grill the chicken over high heat: This will help to create a slightly charred exterior and juicy interior.
- Use a variety of vegetables: Banh mi are traditionally made with pickled vegetables, such as carrots, daikon, and cucumbers. However, you can also use fresh vegetables, such as lettuce, tomatoes, and cilantro.
- Don't skimp on the herbs: Herbs, such as cilantro, mint, and basil, add a lot of flavor to banh mi. Be generous with them!
- Serve the banh mi immediately: Banh mi are best served fresh. If you need to make them ahead of time, store them in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Grilled chicken banh mi are a delicious and easy-to-make Vietnamese sandwich. They are perfect for a quick lunch or dinner. With a few simple tips, you can make banh mi that are just as good as the ones you get from your favorite Vietnamese restaurant. So what are you waiting for? Give this recipe a try today!
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