Recipes

Grilled-Chicken Banh Mi

Name: Grilled-Chicken Banh Mi
Total time: 85 min
Ingredients: 1 cup Asian fish sauce; 1 cup fresh lime juice; 1/2 cup sugar; 8 garlic cloves, minced; 4 red Thai chiles, thinly sliced; 1 tablespoon kosher salt; 8 skinless, boneless chicken breast halves (3 1/2 pounds); 1/2 cup water; 1/4 cup rice vinegar; 1/4 cup sugar; 1/2 teaspoon kosher salt; Pinch of crushed red pepper; 3 large carrots, julienned; 1/4 pound daikon radish, julienned; Four 8-inch baguettes, split and grilled; 1/4 cup mayonnaise; 1 cucumber, thinly sliced lengthwise; 10 large cilantro sprigs; 1 jalapeño, thinly sliced

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This popular Vietnamese sandwich combines sweet, sour, crunchy and soft in one delicious—and portable—package. More Sandwich Recipes

By Nick Fauchald

Updated on May 5, 2017

Grilled-Chicken Banh Mi — Photo: © Tina Rupp

Active Time:

40 mins

Total Time:

1 hrs 25 mins

Yield:

4

Ingredients

Marinade

1 cup Asian fish sauce
1 cup fresh lime juice
1/2 cup sugar
8 garlic cloves, minced
4 red Thai chiles, thinly sliced
1 tablespoon kosher salt
8 skinless, boneless chicken breast halves (3 1/2 pounds)

Pickled Vegetables

1/2 cup water
1/4 cup rice vinegar
1/4 cup sugar
1/2 teaspoon kosher salt
Pinch of crushed red pepper
3 large carrots, julienned
1/4 pound daikon radish, julienned

Banh Mi

Four 8-inch baguettes, split and grilled
1/4 cup mayonnaise
1 cucumber, thinly sliced lengthwise
10 large cilantro sprigs
1 jalapeño, thinly sliced

Directions

In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles and salt. Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade. Reserve the remaining marinade for the Vietnamese Chicken Salad. Seal the bag and refrigerate the chicken for 3 hours.
In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.
Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.
Drain 1 cup of the pickled vegetables. Slice 6 of the chicken breasts. Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese Chicken Salad.
Spread the cut sides of the baguettes with mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve.