Chicken banh mi
Chicken banh mi fills a crisp baguette with fragrant meat, quick-pickled vegetables, cucumber and herbs. This home version has no pâté; its flavour comes from lemongrass, garlic and tangy-sweet vegetables.
Additional 1 h — marinating
How to make it
Prepared 0 of 6 steps
Marinate the vegetables
Shred the carrot and daikon into thin strips. Dissolve 30g of sugar and salt in a mixture of rice vinegar and water, pour over the vegetables, and refrigerate for 60 minutes. Before assembling, drain on a sieve: excess brine will soften the bread.
Prepare the chicken marinade
Take only the light, soft center of the lemongrass and finely chop it together with garlic. Mix in soy sauce, fish sauce, remaining 15g of sugar, and half the vegetable oil.
Marinate the chicken
Open out the chicken thighs into flat pieces of even thickness. Coat with marinade, cover and refrigerate for the same 60 minutes while the vegetables pickle. Set aside separate clean tongs for the cooked chicken.
Fry until cooked through
Heat the remaining oil in a large skillet. Cook the chicken on medium-high heat for about 5-7 minutes per side until it reaches an internal temperature of 74°C. If the sugar browns quickly, reduce the heat. Let the meat rest for 5 minutes before slicing.
Warm the baguettes
Preheat the baguettes for 4-5 minutes in a hot oven at 180°C to crisp up the crust again. Make a lengthwise cut without cutting through the bottom. Slice the cucumber into thin long strips and the chili into rings.
Assemble the sandwiches
Spread the baguettes with mayonnaise and fill with hot chicken, drained pickled vegetables, cucumber, coriander and chilli. Close without crushing the filling and serve immediately. No extra pâté or cheese is included.
Little hint
Lighter baguettes with a thin, crisp crust are better for sandwiches. Keep the marinades for chicken and vegetables in separate containers; brine from raw vegetables and meat marinade should not be mixed.
Frequently asked questions
What should I watch out for when cooking?
Lighter baguettes with a thin, crisp crust are better for sandwiches. Keep the marinades for chicken and vegetables in separate containers; brine from raw vegetables and meat marinade should not be mixed.
How should I prepare the ingredients?
Shred the carrot and daikon into thin strips. Dissolve 30g of sugar and salt in a mixture of rice vinegar and water, pour over the vegetables, and refrigerate for 60 minutes. Before assembling, drain on a sieve: excess brine will soften the bread.
