Chicken Banh Mi is the much-loved chicken variety of the classicVietnamese Banh Misandwich.
Chicken Banh Mi
Banh Mi is a meat filled French baguette sandwich stuffed with Asian flavours.
One tip:Stuff generously.
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The photo is above is how it looks when squished.
Look how full it is before I picked it up.
The motto here dont skimp on fillings!!!
Each ingredient in isolation is not extraordinary.
The combination sounds odd, for for Banh Mi first timers.
But one bite is all it will take to get you jumping onto the Banh Mi train!
(I do this because its just not a proper Banh Mi unless the crust is crispy!)
Stuff inside
Chicken I just use a store bought roast chicken for convenience.
You could also make your own.
The amount of chicken you use will depend on the size of your baguette.
you’ve got the option to really be as generous as you want.
Grilled lemongrass chicken Theres also varieties of chicken Banh Mi made with grilled marinated chicken.
Skip the Maggi seasoning, you wont need it.
Cucumber You will need 2 thin slices (cut lengthwise) for each Banh Mi.
1 cucumber should be enough.
Fresh chilli Either birds eye chilli (popular ones here in Australia) or Thai red chilli.
Anything red and fiery.
Its all part of a great Banh Mi!
Its so good!!
Dont even think about skipping this.
If you cant find daikon (white radish), just double up on carrot.
Carrot and daikon (white radish) These are the two pickled vegetables most commonly used in Banh Mi.
They are cut into thin batons so you get a terrific crunch (albeit pickled-softened-crunch!)
when you bite in them.
Dont be tempted to shortcut cutting the vegetables by using a box grater.
I tried (the lazy cook in me couldnt resist) and it just wasnt the same.
A big vinegary pile of coleslaw-like mush.
I missed the crunch!
Rice wine vinegar This is the vinegar used for the pickled vegetables, an Asian vinegar made from rice.
Substitute with apple cider vinegar.
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Salt and sugar For pickling.
These pickled vegetables are a bit sweet and bit salty, nice balance between the two.
Spreads and sauces
Its not a Banh Mi without pate!
Maggi Seasoning This is basically like a soy sauce but with more flavour.
No, not MSG!
Find it in the Asian or sauce aisle at large grocery stores here in Australia.
Pate Chicken pate is on theme here though you’re able to use any pate you want.
While youre most welcome to go ahead and indulge in expensive pate, theres actually no need.
Mayonnaise Whole egg mayonnaise or Japanese Kewpie mayonnaise like.
I dont use other types of mayonnaise (too vinegary or too sweet).
Rich and creamy on the bottom, topped with meaty then finished with fresh.
Splitthe baguette in half but dont cut it all the way through.
Butter Spread butter on the lid of the baguette.
Pate and mayo Spread pate then mayonnaise on the base of the baguette.
Chicken and sauce Top with shredded chicken then drizzle with Maggi Seasoning, the secret Banh Mi sauce!
Chilli Lastly, sprinkle with as much fresh chilli as you dare, then devour!
In fact, try it the other way.
Be brave, go hard, then if its too much for you, just pick em out!!
And there you have it.
If youre new the world of Banh Mi, this is a good one to start with.
Hope you give it a go!
And theres more coming soon!
Life of Dozer
He was squinting in the sun….
Now Im squinting in the sun….
