Serves 4
30 min
Vietnamese Chicken Sandwich (Banh Mi)
Recipe GLPRb0221682518003
A vibrant Vietnamese-style sandwich featuring tender shredded rotisserie chicken, pickled daikon and carrot slaw, crispy baguette, and fresh cilantro and jalapeños. The bread is brushed with a savory fish sauce and soy sauce mixture, topped with creamy liverwurst, and finished with cool lettuce and mayonnaise for a perfectly balanced meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 pound daikon, peeled
1 carrot, peeled
1/2 cup rice vinegar
1 tablespoon sugar
1 (24-inch) soft baguette
2 tablespoons vegetable oil
1 tablespoon Asian fish sauce
1/2 teaspoon soy sauce
1/4 pound liverwurst
2 fresh jalapeños, thinly sliced
1/2 sweet onion, cut into 1/4-inch rings
3/4 cup packed cilantro sprigs
2 cooked chicken breasts from a rotisserie chicken, thinly sliced
Lettuce leaves
2 tablespoons mayonnaise
Directions
Preheat the oven to 350°F and position a rack in the middle.
Using a food processor fitted with a medium shredding disk, shred the peeled daikon and carrot. In a small bowl, combine the rice vinegar, sugar, and 1/2 teaspoon salt. Toss the shredded vegetables with this vinegar mixture and let sit for 15 minutes, stirring occasionally, until the vegetables soften and develop a tangy flavor.
Meanwhile, place the baguette on the oven rack and warm it until the exterior becomes crispy, about 5 minutes. Remove from the oven, cut away and discard the rounded end pieces, then carefully split the baguette lengthwise into top and bottom halves.
In a small bowl, whisk together the vegetable oil, fish sauce, and soy sauce. Brush this mixture generously on the cut sides of both the top and bottom halves of the bread.
Spread the liverwurst evenly across the bottom half of the baguette. Layer the sliced jalapeños, sweet onion rings, and cilantro sprigs on top.
Drain the pickled daikon and carrot slaw in a colander, pressing gently to remove excess liquid.
Arrange the sliced rotisserie chicken on top of the cilantro, followed by the drained slaw and lettuce leaves.
Spread the mayonnaise on the cut side of the top half of the bread and place it over the filling. Cut the sandwich crosswise into four equal portions and serve immediately.
