Bánh Mì

Name: Bánh Mì
Yield: 10
Ingredients: 5.0x Chicken thighs; 2.0x Garlic bulbs; 2.0x Stalks lemongrass; 3.0tsp curry powder; 2.0tbsp Fish sauce; 4.0tbsp Vegetable oil; 2.0tsp Dried chilli flakes; 400.0ml White wine vinegar; 200.0g Sugar; 250.0g Carrots, peeled and shredded; 250.0g Daikon, peeled and shredded; 1.0tbsp Salt; 10.0x Small baguettes; 300.0g Pork pâté; 20.0g Coriander; 2.0x Red chilli peppers, sliced lengthwise into 1/8-inch-thick pieces; 10.0tsp Light soy sauce; 10.0tbsp Mayonnaise

Bánh Mì is the fusion sandwich of French and Vietnamese cuisine, typically filled with pork meat, French pâté (liver paste), pickled vegetables, mayonnaise and soy sauce. But it could just as easily be spicy shrimp or grilled tofu. This recipe is inspired by London based shop Whaam Bánh Mì and their "Chicken lemon grass" version.

...

Lemon grass chicken

Chicken thighs 5.0 x
Garlic bulbs 2.0 x
Stalks lemongrass 2.0 x
curry powder 3.0 tsp
Fish sauce 2.0 tbsp
Vegetable oil 4.0 tbsp
Dried chilli flakes 2.0 tsp

Pickled carrots and daikon

White wine vinegar 400.0 ml
Sugar 200.0 g
Carrots, peeled and shredded 250.0 g
Daikon, peeled and shredded 250.0 g
Salt 1.0 tbsp

Before serving

Small baguettes 10.0 x
Pork pâté 300.0 g
Coriander 20.0 g
Red chilli peppers, sliced lengthwise into 1/8-inch-thick pieces 2.0 x
Light soy sauce 10.0 tsp
Mayonnaise 10.0 tbsp

Poultry

Main Meals

Casual Dining

Cafe/Takeaway

Sandwiches & Wraps

Other Asian

...

Preparation

Lemon grass chicken
- Slice the chicken in stir-fry slices.
- Finely chop the garlic and slice the lemon grass stalks thinly. Mix with the curry powder, the fish sauce, 2 tablespoons of oil and the chili flakes, making a marinade.
- Pour over the chicken and leave to marinate for 30 minutes.
- Heat up a wok. Add 2 tablespoons of oil and wait until it starts smoking. Add your chicken thighs and move around to prevent them from sticking to the wok. Once browned on all sides, toss a couple of times and take off the heat.
Pickled carrots and daikon
- Combine vinegar, sugar and salt in a saucepan over medium heat.
- Once sugar and salt have dissolved, remove from the heat, add carrots and daikon and stir to coat in pickling mixture. Let stand until carrots have slightly softened. Drain and set aside.
Before serving
- Slice the baguettes open.
- Spread 1 tablespoon of mayonnaise on each baguette side.
- Fill with pâté (if using), chicken thigh, pickle, cilantro leaves and sliced chilis. Sprinkle each sandwich with soy sauce.