Chicken Banh Mi

2016-07-16
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    767
  • Fat

    29 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    110 milligrams
  • Sodium

    1794 milligrams
  • Carbohydrate

    71 grams
  • Fiber

    4 grams
  • Protein

    51 grams

Ingredients

  • 1 cup white vinegar
  • 1/2 cup sugar
  • Kosher salt
  • 3 medium carrots, julienned
  • 1 1/2 pounds boneless, skinless chicken breasts (about 3)
  • 1/4 cup plus 1 tablespoon soy sauce
  • 1 cup cilantro leaves, plus 3 cilantro sprigs
  • 1/3 cup mayonnaise, plus more for bread
  • 2 to 3 tablespoons sriracha
  • 2 cucumbers, sliced into thin rounds
  • Four 8-inch French baguettes (ficelle)

Method

Step 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.

Step 2

Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs 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.

Step 3

Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce.

Step 4

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.

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