Roast Chicken Bánh Mì

Roast Chicken Bánh Mì
Staff Writer
Roast Chicken Bánh Mì

I had the good fortune of growing up within a 20-minute drive of Los Angeles' Little Saigon, where it was common to find freshly baked baguettes cradling perfect slices of barbecue pork or pâté to the tune of three for $5. I've always wanted to try making my own.

However, the gap between my cooking experience and dining experience with Vietnamese cuisine could not be further apart than New York and Saigon. So, when I set out to create my bánh mì, I knew that I could not hope to recreate an traditional version that would do those sandwich shops justice. I set out to create my own version.

This recipe aims to be easier and more accessible in terms of ingredients. Instead of barbecue pork or pâté, I used roast chicken (which I made myself, but can easily be substituted with store-bought rotisserie). And in place of the mysteriously addictive butter (MSG anyone?) with equally mysterious ingredients, I made a simple homemade mayo. And lastly mint — bánh mì aficionados might find this strange (I myself have never seen mint in bánh mì before) but mint in general is used often in Vietnamese cuisine, and I think it's a nice touch.

But, in the end, I think the most important thing is the bread. The bread still makes the sandwich, no matter what kind of sandwich it is. So make sure to find a truly excellent baguette that makes that crackling sound when you tear off a piece.

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1
Servings
2335
Calories Per Serving
Deliver Ingredients

Notes

Note: You'll probably have leftover mayonnaise, so save it for the next time you want to make this sandwich (or use it on other sandwiches).

Ingredients

For the pickles

  • 1  cup  unsweetened rice vinegar
  • 2  tablespoons  granulated sugar
  • carrot, julienned
  • One 2-inch piece daikon, julienned

For the ginger-lime mayonnaise

  • egg
  • 1 1/3  cup  vegetable oil
  • Juice of 1 lime
  • 1  tablespoon  minced ginger
  • cloves garlic, crushed
  • Salt, to taste

For the sandwich

  • One 10-inch piece baguette, halved
  • boneless roast chicken breast, sliced
  • One 6-inch piece English cucumber, peeled, halved lengthwise and sliced into strips
  • jalapeño, sliced into discs
  • 2-3 sprigs of mint, stemmed, plus more for garnish
  • 4-5 sprigs of cilantro, stemmed, plus more for garnish

Directions

For the pickles

Combine the rice vinegar and sugar in a leakproof container and stir. Add the carrot and daikon pieces and make sure they are fully submerged. Seal the container and shake to combine. Place in the refrigerator for at least 30 minutes or overnight.

For the ginger-lime mayonnaise

Add the egg to the bowl of a food processor and process until beaten. With the machine running, slowly stream in all of the vegetable oil. The mixture should reach a thick and creamy consistency. Add the lime juice, ginger, and garlic. Season aggressively with salt. Set aside.

For the sandwich

Slather both sides of the baguette generously with the mayonnaise. Arrange the chicken in a single layer on the bottom slice, followed by the cucumber, jalapeño, pickled carrot and daikon, mint, and cilantro. Top with the other slice, plate, and garnish with additional sprigs of mint and cilantro.

Nutritional Facts

Total Fat
172g
100%
Sugar
2g
2%
Saturated Fat
29g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
184g
100%
Protein
19g
41%
Vitamin A, RAE
2179µg
100%
Vitamin K (phylloquinone)
274µg
100%
Calcium, Ca
89mg
9%
Choline, total
98mg
23%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
57µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
270mg
84%
Manganese, Mn
8mg
100%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
775mg
100%
Selenium, Se
51µg
93%
Sodium, Na
2071mg
100%
Water
129g
5%
Zinc, Zn
6mg
75%

Roast Chicken Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Roast Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Roast Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.