Roast Chicken Bánh Mì Recipe

Feb 24, 2012 @ 12:52 PM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 4,119
Daily Value: 206%

High-Fiber

Fat	322g	495%
Saturated	27g	135%
Trans	2g	0%
Carbs	229g	76%
Fiber	16g	63%
Sugars	47g	0%
Protein	83g	165%
Cholesterol	297mg	99%
Sodium	4837mg	202%
Calcium	355mg	36%
Magnesium	222mg	55%
Potassium	2035mg	58%
Iron	16mg	90%
Zinc	6mg	41%
Vitamin A	11977IU	240%
Vitamin C	86mg	144%
Thiamin (B1)	2mg	106%
Riboflavin (B2)	1mg	83%
Niacin (B3)	33mg	166%
Vitamin B6	2mg	88%
Folic Acid (B9)	569µg	142%
Vitamin B12	1µg	17%
Vitamin D	2µg	0%
Vitamin E	67mg	336%
Vitamin K	94µg	117%
Fatty acids, total monounsaturated	222g	0%
Fatty acids, total polyunsaturated	57g	0%

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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.

Click here to see 8 Tasty Lunch Ideas for Work.

INGREDIENTS

For the pickles:

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

For the ginger-lime mayonnaise:

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

For the sandwich:

One 10-inch piece baguette, halved
1 boneless roast chicken breast, sliced
One 6-inch piece English cucumber, peeled, halved lengthwise and sliced into strips
1 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.