Homemade Banh Mi Sandwich
Crispy pickled vegetables and sweet-spicy glazed chicken tucked into a crusty baguette for the perfect Vietnamese sandwich.
Equipment
Ingredients
Pickled Vegetables
daikon (julienned)
450 g
carrot (julienned)
1 piece
fine sea salt
1 tsp
granulated sugar
2 tsp
distilled white vinegar
300 ml
Chicken
skinless chicken thighs (boneless)
680 g
garlic clove (minced)
1 piece
Chinese five-spice powder
0.25 tsp
hot honey
2 tbsp
hoisin sauce
2 tbsp
soy sauce
1.5 tbsp
ketchup
1 tbsp
toasted sesame oil
2 tsp
Instructions
Prepare the pickled vegetables
Julienne the daikon and carrot, then toss with salt and half the sugar.
Pickle the vegetables
Add vinegar and remaining sugar to the vegetables and let them pickle.
Marinate the chicken
Mix garlic, five-spice, hot honey, hoisin, soy sauce, ketchup, and sesame oil. Coat chicken thighs.
Cook the chicken
Pan-fry or grill the marinated chicken thighs until cooked through and slightly caramelized.
Assemble the banh mi
Slice baguette, layer with pickled vegetables and sliced chicken. Serve immediately.
Storage
Best eaten fresh; pickled vegetables can be stored separately for up to 1 week
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