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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (652g) Recipe makes 2 servings The following items or measurements are not included below: sweet chili sauce |
||
| Calories 641 | ||
| Calories from Fat 54 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 2214mg | 92% | |
| Potassium 1155mg | 33% | |
| Total Carbohydrate 98.9g | 32% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 17.2g | ||
| Protein 42.7g | 85% | |
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Vietnamese Sandwiches (Bánh Mi)
By: Maito
Feb 4, 2008
These are excellent and rival anything you would get at a Vietnamese sandwich shop. If you use sourdough for the baguette, it gives it a nice tang. Feel free to use meat leftover from another meal, especially one that contained Asian flavors.
SERVES 2
Ingredients
Meat
- 2 boneless skinless chicken breasts (or medallions of pork or other meat, marinated in satay, below, or other Asian marinade)
Pickled vegetables
- 1 carrot, thinly sliced lengthwise
- 1 daikon radish, 4 inch piece, thinly sliced lengthwise
- 1/2 teaspoon salt
- 4 teaspoons sugar
- 3 tablespoons white vinegar
- 2 tablespoons water
For sandwich assembly
- 1 small baguette, cut into 3 sections, sliced lengthwise, with centers hollowed out
- mayonnaise or light mayonnaise
- soy sauce
- fresh cilantro
- 1/2 cucumber (shredded or thinly sliced lengthwise)
- 1 jalapeno, seeded, cut into matchsticks
Satay marinade
- 2 tablespoons mirin
- 1/2 tablespoon soy sauce
- 1/2 teaspoon fish sauce
- 1/4 cup rice vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon sweet chili sauce
- 1/2 tablespoon teriyaki sauce
- 1 tablespoon sake
- 1 green onion, white part only, sliced
Directions
1
If using satay marinade, combine ingredients, and marinate meat at least 2 hours in the refrigerator.2
Sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers.3
Let sit about 3 minutes, until softened (they should be bendable but still crunchy). Rinse and drain.4
Mix vinegar, water, and 1 tablespoon of sugar. Add carrot and daikon, and let marinate at least 1 hour in the refrigerator.5
Grill meat until done and slice.6
Lightly toast bread. Spread lightly with mayonnaise and sprinkle on soy sauce. Fill with cilantro, carrot, daikon, cucumber, meat and jalapeno. Close and enjoy!
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Vegetables > Carrots
- Cuisine > Asian > Southeastern > Vietnamese
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Sue L
On May 1, 2008
These were very good! I enjoyed the crunchiness of the pickled veggies on these. We served them with sriracha sauce (rooster sauce) which was the perfect touch for us. Thanks for sharing! ~Sue
From: MarraMamba
On Feb 20, 2008
superb. I used left over char shiu for this and oh the pickles are so good. Hollowing out the baguette lets you put more of the yummy filling! since i don't like mayo i did leave that out
From: mersaydees
On Feb 16, 2008
DH and I had this for lunch today. His comment, "Tastes like a sandwich you'd get at a great restaurant." That's quite a compliement coming from a picky eater like him! He didn't think this would work without a great-tasting crusty bread like a baguette, which is called for in the recipe. It also makes for a stunning presentation. First time I used daikon radish. Made for Chinese & Vietnamese New Year Tag.
From: Pneuma
On Feb 13, 2008
I used some leftover chicken here and mixed it with the satay marinade posted here. Then I proceeded in making the pickled vegetables minus the daikon radish. For the sandwich assembly, we used toasted bread,mayo and soy sauce. I loved it but DH didn't like the meat. Next time, we'll make it w/o having to use leftover chicken in mixing it w/the marinade. The pickled veggies are good,btw and can be eaten like a side salad. And this is good to prepare and quick to assemble as long as veggies/meat are already prepared. I still won't put in the jalapeno,though.lol Thanks once again, Maito!
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