Chicken Banh Mi

Total Time:
1 hr 45 min
20 min
1 hr
25 min
  • 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 fresh cilantro leaves, plus 3 cilantro sprigs
  • 1/3 cup mayonnaise, plus more for bread
  • 2 to 3 tablespoons Sriracha (an Asian chili sauce)
  • 2 cucumbers, sliced into thin rounds
  • 4 (8-inch) French baguettes (ficelle)
  • 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.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 767

  • Total Fat: 29 grams

  • Saturated Fat: 4 grams

  • Total Carbohydrate: 71 grams

  • Protein: 51 grams

  • Sodium: 1794 milligrams

  • Cholesterol: 110 milligrams

  • Fiber: 4 grams

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3.0 1
It was decent. The flavors really weren't all that exciting, but you could probably tell that from the fairly common ingredients. It's certainly a serviceable recipe that I'll make again, but I want to keep looking for a really good chicken bahn mi recipe. item not reviewed by moderator and published

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Recipe courtesy of Katie Lee