Vietnamese Chicken Sandwich (Banh Mi)
A classic Vietnamese banh mi sandwich featuring tender rotisserie chicken, pickled daikon and carrot slaw, fresh herbs, and creamy liverwurst on a crusty baguette. This fusion sandwich combines French and Vietnamese flavors for a delicious meal.
Ingredients
- •½ pound daikon, peeled
- •1 whole carrot, peeled
- •½ cup rice vinegar (not seasoned)
- •1 tablespoon sugar
- •1 whole (24-inch) soft baguette
- •2 tablespoons vegetable oil
- •1 tablespoon Asian fish sauce
- •½ teaspoon soy sauce
- •¼ pound liverwurst
- •2 whole fresh jalapeños, thinly sliced
- •½ whole sweet onion, cut into 1/4-inch rings
- •¾ cup packed cilantro sprigs
- •2 whole cooked chicken breasts from a rotisserie chicken, thinly sliced
- •4 leaves Lettuce leaves
- •2 tablespoons mayonnaise
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
20 min
- 3.
Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.
5 min
- 4.
Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
5 min
- 5.
Drain slaw in a colander.
2 min
- 6.
Arrange chicken, slaw, and lettuce on cilantro. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.
5 min