Chicken Banh Mi
with Sriracha mayo and pineapple spears

Name: Chicken Banh Mi
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 clove Garlic, minced; 1/2 cup Mayo; 1 tsp Lemon juice; to taste Sriracha ((~1 tsp is a good heat level)); 2 lbs Chicken breasts (enough for 2 meals); 3 Tbsp + 2 Tbsp Leftover nuoc nam; 1/2 cup Leftover grated daikon radish; 1/2 cup Leftover grated carrots; 1/4 bunch Cilantro, leaves of; 1 to 2 Jalapenos (opt), sliced; 1/2 Pineapple, sliced into spears; for brushing on pan / grates Cooking oil; 4 Sandwich rolls ((Or sub 1 country baguette))

Active: 30 min Total: 1 hr

Original

Banh mi's are classic Vietnamese sandwiches. You'll see them filled with all sorts of goodies, but we're going to keep it simple with chicken or tofu. Feel free to use pork, beef, or even eggs in the future. Paired with pineapple spears, this is an easy summer dinner.
Smarts: Make mayo more fun by spooning in other condiments, like Sriracha or balsamic vinegar.

Dependency

Lemongrass Shrimp Kebabs

Proteins

Chicken, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Sriracha Mayo:

Garlic - 1 clove , minced
Mayo - 1/2 cup
Lemon juice - 1 tsp
Sriracha - to taste ((~1 tsp is a good heat level))

Chicken Banh Mi:

Chicken breasts (enough for 2 meals) - 2 lbs
Leftover nuoc nam - 3 Tbsp + 2 Tbsp
Leftover grated daikon radish - 1/2 cup
Leftover grated carrots - 1/2 cup
Cilantro - 1/4 bunch , leaves of
Jalapenos (opt) - 1 to 2 , sliced
Pineapple - 1/2 , sliced into spears
Cooking oil - for brushing on pan / grates
Sandwich rolls - 4 ((Or sub 1 country baguette))

Prep

Chicken - This makes enough for tomorrow’s meal too. Halve and place into a baking dish. Cover in first part of nuoc nam and then tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead).
Make slaw - Mix second part of nuoc nam (made yesterday) with daikon and carrots (grated yesterday).
Cilantro - Peel off leaves. (Can be done up to 3 days ahead)
Jalapenos (if using) - Slice into thin circles. Remove seeds for less heat.
Pineapple - Slice into spears. If making tomorrow’s smoothie, just chop it all. (Can be done up to 3 days ahead)
Garlic - Prep as directed. (Can be done up to 3 days ahead)
Make Sriracha mayo - Mix together minced garlic, Sriracha, mayo, and lemon juice. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

For outdoor grill: Preheat grill to 500F (260C) degrees to get the grates nice and hot. Brush grill grates with some cooking oil. Sprinkle chicken with some salt and pepper, and add over direct heat. Grill on each side for 3 to 4 minutes with the grill cover closed. Rotate 45 degrees once on each side to get better grill marks.
Stovetop: Heat a grill pan or skillet over medium-high heat. Brush pan with some cooking oil and sprinkle some salt and pepper over chicken. Place onto heated pan. Grill on both sides for 3 to 4 minutes each. Rotate 45 degrees once on each side to get better grill marks. If the chicken isn’t cooked through, lower heat, and cover with foil until it reaches 165F (74C) degrees.
Let rest for ~10 minutes and then slice (you can slice tomorrow’s portion too). Set aside half the chicken for tomorrow
Slice open baguettes. Assemble sandwiches by spreading mayo onto bread and then layering cilantro leaves, radish and carrot slaw, jalapenos, and chicken. Enjoy with pineapple spears!

Reviews

Ratings

0 reviews