If you love Vietnamese food (and sandwiches), then you've got to try this satisfyingly juicy and aromatic Vietnamese Bánh Mì recipe!
The Importance Of Pickling Your Veggies
Not only does pickling a vegetable add tang and additional flavour, but fermented food is full of good bacteria that helps with gut health.
Obviously, you can skip this part if you're not a fan of vinegar, but it adds so much to the dish, you really should give it a go!
You'll need to prep two separate pickles, one for the daikon and carrot, and one for the red onion.
For the grated daikon and carrot pickle, combine the following ingredients into a small bowl:
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3 teaspoon sugar
- 2 teaspoon salt
- 2 tablespoon hot water
- + the grated daikon and carrot
Daikon radish is a root vegetable, similar to the shape of a carrot (although this one is super large). It tastes and smells similar to a mild red radish and is grown in an array of Asian countries. You can buy it from your local Asian supermarket! Now, don't be alarmed, but when daikon is pickled, it gives off a strange smell...tastes great, but smells peculiar.
For the sliced red onion pickle, combine the following ingredients in a little bowl:
- 2 tablespoon rice wine vinegar
- 3 tsps sugar
- 2 tsps salt
- 2 tablespoon hot water
- + the sliced red onion
How To Complete This Vietnamese Bánh Mì Recipe
To marinate your chicken, you'll need the following ingredients:
- Garlic
- Ginger
- Soy sauce
- Chilli flakes
- Sugar
- Lime juice
- Aaaand one chicken breast, or chicken thigh...up to you! Slice it up into thin-ish strips. Marinate for 15 minutes.
In terms of extras, you can add or remove any of the following ingredients. Personally, I find that the more you add, the tastier it becomes, but it's up to you!
- Chicken liver pate
- Sriracha mayonnaise
- Mint leaves
- Coriander leaves
- Chopped chillies
- Chill oil
Check Out My Sandwich World Tour Series
I set myself a challenge to explore and share sandwiches from around the world. Why? Because there is an abundance of sandwiches on this earth with their own unique fillings, bread type, and condiments. From the Francesinha in Portugal to Vada Pan in India, sandwiches are a way for us to encase flavours that we love in order to enjoy them wherever we may be.
Check out some more sandwich recipes below!
If you're enjoying my Sandwich World Tour...
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I set myself a challenge to go around the world in 80 dumplings. Why? Because so many countries share a love for dumplings and every country’s dumplings have their own unique twist. From Varenyky in Ukraine to Banh Bot Loc in Vietnam, dumplings are a way for us to celebrate various cultures and culinary differences from all parts of the globe.
Not all my dumpling recipes are up on my website, yet! So, if you’d like to check them out, head on over to my Instagram for the video tutorial and full recipe!
More Delicious Recipes from my Dumpling World Tour
Vietnamese Bánh Mì Recipe
Ingredients
- 1 small baguette, sliced in half horizontally, but not all the way through
- ½ tablespoon chicken liver pâté
- ½ tablespoon mayonnaise
- ½ tablespoon sriracha
- 5 fresh mint leaves
- Small bunch of coriander
- 1 red chilli, finely sliced
- 2 tsp chilli oil
Daikon & Carrot Pickle
- 1 tablespoon grated daikon
- 1 tablespoon grated carrot
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3 teaspoon sugar
- 2 teaspoon salt
- 2 tablespoon boiling water
Red Onion Pickle
- ½ red onion, sliced
- 2 tablespoon rice wine vinegar
- 3 teaspoon sugar
- 2 tsp salt
- 2 tbsp boiling water
Chicken Marinade
- 2 garlic cloves, minced
- 1 inch ginger, peeled and minced
- 1 teaspoon chilli flakes
- 2 tablespoon soy sauce
- ½ tbsp sugar
- ½ lime, juiced
Instructions
- Begin by pickling your carrot and daikon by combining all of the ingredients in a bowl (grated carrot, grated daikon, soy sauce, rice wine vinegar, sugar, salt, and hot water). Leave to pickle for 20 minutes.
- Next up, pickle your red onion by combining your sliced red onion, rice wine vinegar, sugar, salt, and hot water in a bowl. Once again, leave to pickle for 20 minutes.
- Now for your chicken marinade. Slice up your chicken into thin-ish slices. Add it to a bowl with your garlic, ginger, soy sauce, chilli flakes, sugar, and lime juice. Mix it up and then set it aside for 15-20 minutes.
- While you wait for your pickled ingredients and chicken, prepare your other sandwich elements. Get out your pâté, combine your sriracha and mayonnaise in a small bowl, collect some fresh mint leaves, roughly chop your coriander, and thinly slice your chillies.
- Slice the baguette horizontally, but not all the way through. You want to open it up like a book. Heat up your baguette by placing it in the oven at 180C for 5 minutes.
- Get yourself a frying pan, place it on medium heat, drizzle in a bit of oil, and then place in your marinated chicken. Fry on each side for around 5 minutes or until golden. Remove and set aside.
- Remove your baguette from the oven. Place it on your serving plate and begin to assemble. First, spread some chicken pâté onto one side of your baguette, then add on some sriracha mayonnaise. Gently place down your daikon and carrot pickle, and mint leaves, then follow with your chicken. Sprinkle with your red onion pickle, coriander leaves, chillies, and chilli oil. Serve up and enjoy!
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