Banh Mi Vietnamese Sandwiches (Bánh Mi)
photo by mersaydees
- Ready In:
- 1hr 15mins
- 2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
- 1 carrot, thinly sliced lengthwise
- 1 daikon radish, 4 inch piece, thinly sliced lengthwise
- 1⁄2 teaspoon salt
- 4 teaspoons sugar, divided use
- 3 tablespoons white vinegar
- 2 tablespoons water
For sandwich assembly
- 1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
- mayonnaise or light mayonnaise
- soy sauce
- fresh cilantro
- 1⁄2 cucumber (shredded or thinly sliced lengthwise)
- 1 jalapeno, seeded, cut into matchsticks (or use a serrano or add some seeds, if you want it hot)
- 2 tablespoons mirin
- 1⁄2 tablespoon soy sauce
- 1⁄2 teaspoon fish sauce
- 1⁄4 cup rice vinegar
- 1 tablespoon lime juice
- 1⁄2 teaspoon garlic, minced
- 1⁄2 teaspoon sweet chili sauce
- 1⁄2 tablespoon teriyaki sauce
- 1 tablespoon sake
- 1 green onion, white part only, sliced
- If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.
- Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.
- Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.
- Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.
- Grill meat until done and slice.
- Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!
Questions & Replies
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I have been wanting to try one of these sandwiches and just haven't had the chance. This was an incredibly delicious and flavorful sandwich. I marinated the chicken overnight and then marinated the carrots this morning. I couldn't find the radishes, but the carrots were perfect. DH is not a carrot eater so more for me. Loved the combination of the carrots, cucumber and cilantro.
DH and I had this for lunch today. His comment, "Tastes like a sandwich you'd get at a great restaurant." That's quite a compliement coming from a picky eater like him! He didn't think this would work without a great-tasting crusty bread like a baguette, which is called for in the recipe. It also makes for a stunning presentation. First time I used daikon radish. Made for Chinese & Vietnamese New Year Tag.
These were really good. I had ran out of fish sauce so used a little oyster sauce instead hoping it would give it a little of that salty, fishy flavor. Daikon was also a no go since I could not find any at the store. Instead I doubled the dressing for the carrots and added the cucumber and cilantro to that thinking that would give the veggies more zing. It was really great. Thanks for a keeper.
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