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    You are in: Home / Recipes / Vietnamese Banh Mi Salad Recipe
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    Vietnamese Banh Mi Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Pinay0618's Note:

    This recipe, from the cooking blog A Spicy Perspective, is wonderful. I did tweak the dressing a bit to add a bit of spice.

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    Ingredients:

    Servings:

    Units: US | Metric

    For The Vietnamese Chicken

    For the Vietnamese Salad

    For the Banh Mi Dressing

    Directions:

    1. 1
      Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
    2. 2
      Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
    3. 3
      Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
    4. 4
      Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
    5. 5
      Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce, and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.

    Ratings & Reviews:

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    Nutritional Facts for Vietnamese Banh Mi Salad

    Serving Size: 1 (534 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 444.0
     
    Calories from Fat 164
    37%
    Total Fat 18.3 g
    28%
    Saturated Fat 4.1 g
    20%
    Cholesterol 76.5 mg
    25%
    Sodium 4315.8 mg
    179%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 5.7 g
    22%
    Sugars 32.3 g
    129%
    Protein 29.1 g
    58%

    The following items or measurements are not included:

    sriracha sauce

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