Vietnamese Banh Mi-Style Sandwiches With Chicken

Tasty sandwiches in the Vietnamese French style.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• For the Chicken

• 1  cup reduced-sodium chicken broth
• 1⁄2 cup reduced sodium soy sauce
• 2  tablespoons light corn syrup
• 1⁄2 teaspoon Chinese five spice powder
• 1  tablespoon  minced ginger
• 1  lb boneless skinless chicken thighs

• For the Sandwiches

• 4 (6 inch)  French baguettes, split and toasted
• 4  tablespoons mayonnaise
•  prepared  pork pate (Cha Lua, optional) (optional) or   vietnamese  pate (Cha Lua) (optional)
•  fresh cilantro stem (optional)
•  mint leaf (optional)
•  Thai basil (optional)
•  sliced  jalapeno
•  nuoc cham sauce (Vietnamese Spicy Fish Sauce recipe here #25375)
•  marinated daikon radish
•  marinated carrot (Japanese Pickled Daikon and Carrot Salad recipe here #29119)

Directions

1. Place broth, soy sauce, corn syrup, spice powder and ginger in large saucepan; stir over medium heat until mixture starts to simmer.
2. Remove from heat and add chicken.
3. Return to medium heat; simmer until chicken is thoroughly cooked, about 20 minutes, turning chicken after 10 minutes.
4. Cover and remove from heat; allow chicken to sit in sauce for 15 minutes.
5. Remove chicken from sauce; cut or shred chicken into bite-size pieces; place in refrigerator to chill.
6. Spread each bottom piece of bread with 1 tablespoon of mayonnaise.
7. Spread a generous amount of pork pate over the mayonnaise.
8. Place 1/4 of the chicken on top of this and top with some well-drained daikon and carrot salad.
9. Top with some jalapeno slices and your choice of the fresh herbs.
10. Drizzle the top half of the baguette with Nuoc Cham sauce and press down lightly.
11. Slice into serving size pieces and serve.