Photo by Farideh Sadeghin
Servings: 4
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
for the Viet pickle:
1 pound|454 grams daikon, or 2 (8-ounce|227-gram) purple-top turnips or watermelon radishes
1 (6-ounce|171-gram) carrot
1 teaspoon fine sea salt
2 teaspoons granulated sugar, plus ½ cup
1 ¼ cups|296 ml distilled white vinegar (preferably Heinz)for the char siu chicken:
1¾ pounds|794 grams boneless, skinless chicken thighs
1 large garlic clove, put through a press or minced and mashed
¼ teaspoon Chinese five-spice powder
2 tablespoons honey, preferably amber colored
brimming 2 tablespoons hoisin sauce
1 ½ tablespoons soy sauce
1 tablespoon ketchup
scant 2 teaspoons toasted sesame oilfor the bread (choose one):
small French baguette or Bolillo roll
hand-span section of French baguette
any light, airy breadfor the fat (choose one):
mayonnaise (regular or flavored)
salted European-style butter
thin avocado slicesfor the seasoning (choose one or more):
Bragg liquid aminos
Maggi seasoning sauce
soy sauce
fine sea salt
freshly ground black pepperfor the sandwich:
3 or 4 thin slices medium-hot chile, such as jalapeño or fresno
4 to 6 cucumber strips, rounds, or ovals, a scant ¼-inch thick
1 to 2 tablespoons coarsely chopped or hand-torn cilantro sprigs, mint leaves, or basil leaves
Directions
- Make the Viet pickle: Peel and cut the daikon into sticks about 3 inches long and ¼-inch thick (the width of an average chopstick). Peel and cut the carrot into sticks a little skinnier than the daikon.
- Put both vegetables in a bowl and toss with the salt and 2 teaspoons sugar. Massage and knead for 3 minutes, or set aside for 20 minutes, until you can bend a piece of daikon so the tips touch without breaking. They will have lost about a quarter of their original volume.
- Rinse the vegetables with water, drain in a mesh strainer or colander, and press or shake to expel excess water. Transfer to a 4-cup|946-ml jar.
- In a medium bowl, stir together the remaining ½ cup|120 ml sugar with the vinegar and 1 cup water until dissolved. Pour enough of the liquid into the jar to cover the vegetables, discard any excess, and let sit for 1 hour. Use immediately, or refrigerate for up to 1 month.
- Prepare the char siu chicken: Pat the chicken thighs with paper towels to remove excess moisture, then trim and discard any big fat pads. If the thighs are large or super uneven in thickness, butterfly each one. Lay the thigh, smooth-side down, on your cutting board. Wielding your knife horizontally, slash the big mound of flesh to create a flap of meat, stopping just shy of cutting all the way through. Fold back the meat flap that you just created. The thigh should now be about 50% longer and relatively even in thickness. If the result seems awkwardly large, cut it crosswise into two smaller, square-ish pieces. Set aside.
- In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, ketchup, and sesame oil. Remove 3 tablespoons and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours (return to room temperature before cooking).
- Lightly oil a cast-iron stove-top grill pan and set over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times. To test for doneness, pierce the flesh with the tip of a knife; the chicken is cooked when clear juices flow out. During the last 2 minutes, when the chicken feels firmish, baste with the reserved marinade to freshen flavor and add sheen. Transfer to a platter and let rest for 5 to 10 minutes before serving.
- Make the sandwich: If the bread is soft, rub the crust with wet hands to moisten and then crisp in a 350°F oven for about 7 minutes. Otherwise, bake it at 325°F for 3 - 6 minutes. Let it cool a few minutes, then use a serrated bread knife to slit the bread open horizontally, maintaining a hinge, if possible. Hollow out some of the inside to make room for the filling.
- Spread your chosen fat on the two cut sides of bread, covering all the way to the edges. If using avocado, lay down thin slices and mash them so they adhere to the bread. Season as you like, layer the chicken on the bottom half of the bread, and top with the vegetables and pickles. Close and cut crosswise or keep whole to eat.
AUTHOR'S NOTE: This recipe has been reprinted with permission of the author from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors.Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
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FAQs
Most contain Cha Lua, a cooked pork roll lightly seasoned with fish sauce, and traditionally steamed or boiled in a banana leaf. Thit Nguoi is a Vietnamese salami containing cured pork layered with fat; ham or headcheese are also acceptable substitutions.
What is Banh Mi Pate made of? ›
Paté Paté is common in all Bánh Mì, and for good reason. The creamy and savoury spread adds a unique flavour to the sandwich that can't be found anywhere else. Commonly made from pig's liver and a mixture of meat, vegetables and spices, paté keeps the Bánh Mì from getting too dry.
Is a banh mi sandwich healthy? ›
Banh Mi is quite healthy. The typical Banh Mi has just under 600 calories. The protein is the nutritional star of the dish coming in at 30 grams. The 19 grams of fat are still acceptable.
How many calories in a Vietnamese chicken sandwich? ›
Nutrition Facts
Per Serving: 543 calories; fat 15g; saturated fat 3g; protein 49g; carbohydrates 52g; fiber 3g; cholesterol 109mg; sodium 1010mg.
What is the yellow stuff in bánh mì? ›
Mayonnaise: Use real mayo. Traditional Vietnamese sandwiches have more of a yellow aioli style mayo used from dark chicken yolks but Hellman's original mayo or salted butter are also great substitutes.
What is the pink thing in bánh mì? ›
Meat in Banh Mi
Vietnamese “Brawn” (Thi Nguoi) – I call this “Pink Ham” and it's probably unworldly of me to admit this, but I don't particularly enjoy the flavour or texture.
What is the difference between a baguette and a Banh Mi? ›
In Vietnamese cuisine, bánh mì or banh mi (/ˈbɑːn miː/, /ˈbæn/; Vietnamese: [ɓǎjŋ̟ mì], 'bread') is a short baguette with thin, crisp crust and a soft, airy texture.
What is the most popular type of Banh Mi? ›
' The original pork, pâté, and pickles sandwich is known as a bánh mì thịt ngoui, 'bread, meat and cold cuts. ' Or as it's also sometimes known, bánh mì đặc biệt, — 'the special. ' The most popular bánh mì at most local shops is usually the lemongrass-marinated grilled pork version.
What does banh mean in Vietnamese? ›
In Vietnamese, the term bánh (Hanoi: [ɓaʲŋ̟˧˥] or Saigon: [ɓan˧˥], Chữ Nôm: 餅) translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks.
Is it safe to eat banh mi in Vietnam? ›
If you see them wash the bowls or plates in tap water and they are still wet when putting your food in it, maybe this isn't the street stall for you. For this very reason, “banh mi” (Vietnamese sandwich) is one the safest street stall foods you can eat because there are no vessels or utensils involved!
Banh mi and Vietnamese pho are must-have Vietnamese cooking, plain and simple. If we recommend just one though, it's definitely pho. There's so much to taste in Vietnamese pho. Anyone can find a variety they like.
Should banh mi be served hot or cold? ›
the perfect make ahead: banh mi can be served hot or cold that's why they are great to make ahead. with the correct bread these things can hold assembled an entire day that's why the crust on the bread is important it keeps it from getting soggy. SIMILAR INGREDIENTS TO: SPICY BEEF AND BRUSSEL SPROUT SLAW SANDWICH.
Are vietnamese chicken rolls healthy? ›
Vietnamese summer rolls with chicken are fresh, light, and healthy. This Asian summer snack takes less than 20 minutes to make and easier than you think.
How many calories are in pho? ›
On average, though, a classic 20 ounce serving of pho that includes rice noodles, garnishes, a topping such as tofu, and plenty of vegetables is going to clock in at around 500 calories. Considering how filling a 20-ounce bowl of pho is, we'd say that's not a bad calorie count!
Is Vietnamese food high in calories? ›
Vietnamese food is often considered a lighter alternative, with ingredients such as fresh seafood, vegetables and herbs, including cilantro, mint, lemongrass and basil as the focal point. Many traditional Vietnamese dishes are incredibly nutritious and low-fat, with lean proteins.
What is the main meat in Vietnam? ›
In Vietnam, pork is the most consumed meat, accounting for approximately 70 percent of the total meat consumption in Vietnam, followed by poultry, beef, and veal.
What kind of meat do Vietnamese eat? ›
Expect a main dish—fish, beef, pork, chicken or tofu—served with side vegetables and steamed rice. Dinner is the main meal of the day in Vietnam.
What is in banh mi Saigon? ›
Banh mi Saigon, also known as banh mi thit nguoi, is the original version of Vietnamese bread. It is known for its distinct flavor profile, which comes from the combination of pork, pate, pickled vegetables, fresh herbs, and chili sauce.
