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Chicken Banh Mi
Banh mi is Vietnamese street food that somehow manages to be everything at once. Crispy, juicy, tangy, fresh, and a little spicy all in one bite. Born out of the French colonial period in Vietnam, it's a perfect clash of two cultures. A French baguette filled with bold Vietnamese flavors. That tension on paper somehow works beautifully on the plate. It's my favorite sandwich hands down, and once you try it, you'll understand why.
CHICKEN MARINADE
Ingredients
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2 lbs Chicken Thighs
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2 tbsp Ketchup
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1 tbsp Soy Sauce
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1 tbsp Honey
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1 tbsp Hoysen Sauce
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1 tbsp Sesame Oil
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2 cloves Garlic
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0.5 tbsp Dried Peppers
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To taste Salt
Method
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1
Finely mince the garlic, then combine it with the rest of your marinade ingredients and mix well until everything is fully incorporated.
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2
Add your chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes. But leave it overnight if you can. The longer it sits, the deeper the flavor gets.
DAIKON AND CARROT PICKLES
Ingredients
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2 cups Daikon
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1 cup Carrot
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2 tsp Salt
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2 tsp Sugar
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0.5 cup Rice Vinegar
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0.5 cup Room Temp Water
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0.75 cup Sugar
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To taste Salt
Method
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1
Cut the daikon and carrots into thin or thick sticks, depending on how you like them. Toss with the salt and let them drain for 10–15 minutes. This draws out the moisture and helps them absorb the brine better.
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2
While they're draining, mix together all your brine ingredients in a separate bowl until the sugar and salt are fully dissolved.
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3
Pack the daikon and carrots into a jar or container, pour the brine over the top, and refrigerate. They'll keep for up to a week, but the sweet spot is day 3 or 4 when the flavor and texture are at their best.
THE BANH MI
Ingredients
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— French Baguette
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— Mayonnaise
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— Cilantro
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— Green Bell Pepper
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— Cucumber
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— Jalapeño
Method
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1
Warm your baguette in the oven for a few minutes until the outside is lightly crisp and the inside is soft and fluffy.
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2
Slice it open and start layering. Chicken, pickled daikon and carrots, fresh veggies, and whatever else you're feeling. There are no strict rules here, make it yours.
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