Vietnamese Banh Mi Chicken Sandwich
This savory sandwich has so much flavor with the juicy chicken, the punchy pickles and fresh herbs and the sweet and spicy mayo.
Ingredients
For pickled veggies...
- 1/2 cup rice wine vinegar
- 1 Tbl. sugar
- 1 tsp. salt
- 1 carrot julienned or spiralized
- 1 daikon radish julienned or spiralized
- 1 jalapeno thinly sliced
For chicken burger...
- 1 lb. ground chicken
- 1 scallion thinly sliced
- 1/3 cup fine diced red onion
- 1/2 cup chopped cilantro
- 1 Tbl. sesame oil
- 1 Tbl. soy sauce
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
For spicy mayo...
- 1/2 cup mayonnaise
- 1 Tbl. soy sauce
- 1 tsp. sriracha sauce
- 1 tsp. sesame oil
- 1 tsp. fish sauce optional
For Banh Mi Sandwich...
- 1 long baguette about 24-inches
- 2 cups fresh herbs cilantro, basil, mint
Instructions
For the pickled veggies...
- In a small glass bowl, whish together vinegar, sugar and salt. Add in prepared veggies and refrigerate a minimum of 30 minutes or up to two days ahead.
For the chicken burger...
- Preheat oven to 400 degrees.
- In a medium bowl, combine all ingredients until just combined. Do not overwork. Form into 4 patties or 1-inch meatballs. Place on parchment lined baking sheet. Bake for 25-30 minutes or until instant read thermometer inserted in the center reads 160 degrees. (Meatballs will require less cooking time, check after 15 minutes).
For the spicy mayo...
- While the burgers cook, combine mayonnaise ingredients in a small bowl and refrigerate.
To serve...
- Slice baguette into fourths, then cut each piece in half. Spread insides with spicy mayo. Layer fresh herbs and pickled veggies, then top with burger. Add additional herbs and pickled veggies.