Tag Archives: banh mi

Chicken Banh Mi Sandwich Recipe and Video #NationalSandwichDay

November 3rd is National Sandwich Day, and why not? The humble and satisfying sandwich, originally constructed as a vehicle for leftovers and efficient hands-on eating, has roots in nearly every culture. From classic American PB&J (peanut butter and jelly, for those of you who may ask), to hoagies and burgers, wraps and clubs, pockets and panini, and tartines and smørrebrød (which are fancier ways to say “open-face”), there is a version of a sandwich for every cuisine and appetite.

So, in honor of #NationalSandwichDay (and as a welcome diversion from the increasingly discordant politics and punditry in the last week of the Presidential campaign) I submit to you a delectable recipe and video for Chicken Banh Mi, guaranteed to whisk you away from the news cycle, at least for lunch. Banh Mi is the Vietnamese rendition of a sandwich with French sensibilities: French baguette, paté, and mayonnaise meet Asian spiced meats, chiles, pickles, and cilantro – a creation influenced by the lengthy colonization of Vietnam by France. (Even the origin of this sandwich can’t escape politics.) The key to a good banh mi is the perfect flavor balance of spicy, salty, sweet, and piquant, matched by a satisfying blend of textures – crusty tender baguette, bright herbs, crunchy pickles, and a creamy sweet-spicy mayo sauce.

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Chicken Banh Mi Sandwich

The meat fillings in banh mi can vary from pork to chicken, duck, tofu, paté, or sausage. For a quick and light preparation, I often use chicken. Makes 4 sandwiches.

Marinade:
1 garlic clove, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha
1 tablespoon sesame oil
2 teaspoons brown sugar

2 boneless, skinless chicken breasts, each about 6 ounces, pounded to an even thickness, about 1/2-inch thick.

Pickled Vegetables:
1 medium carrot, peeled, cut into matchsticks
1 (4-inch) daikon, peeled, cut into matchsticks
1 (4-inch) English cucumber, seeded, cut into matchsticks
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice wine vinegar

Spicy Mayo:
1/2 cup mayonnaise
1 tablespoon Sriracha

2 tablespoons vegetable oil
4 small hero rolls or 1 large soft baguette, cut into four (4-inch) sections, split
4 Boston lettuce leaves
1 to 2 jalapeños, sliced
1 bunch fresh mint
1 bunch fresh cilantro

1. Whisk the marinade ingredients in a bowl. Place the chicken in a small baking dish, pour the marinade over and turn to coat. Let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).
2. Combine the pickled vegetable ingredients in a bowl. Using your fingers, rub the vegetables until the sugar and salt dissolve, and the vegetables release their juices and begin to soften. Pour in the vinegar and let stand for at least 30 minutes (or refrigerate for up to 24 hours). Drain before using.
3. Whisk the spicy mayo ingredients in a small bowl and refrigerate until use.
4. Preheat a large skillet (preferably cast iron) over medium-high heat. Add the vegetable oil to the skillet. Remove the chicken from the marinade, place in the skillet and cook until browned on both sides and thoroughly cooked through, about 8 minutes. Transfer to a cutting board and let rest while you toast the bread, then thinly slice.
4. In the same skillet (do not wipe it out), toast the rolls, cut-side down until lightly marked and crusty, about 2 minutes, without turning, adding a little oil if necessary.
5. To assemble, spread about 1 tablespoon mayo on each cut side of each roll. Lay a lettuce leaf on the bottom half, then top with chicken, the pickled vegetables, jalapeños, mint leaves, and cilantro leaves. Serve immediately.

Video produced by Food Guru Channel and TasteFood

Crispy Duck Banh Mi Sliders

Duck Sliders tastefood

In our multi-national family with previous addresses in 4 countries, we’ve adopted a hodge-podge of cultural traditions that we call our own when it comes to Christmas. In Danish style, we celebrate with a big dinner on the 24th, when we light live candles on our Christmas tree. The meal often includes duck and beef, surrounded by French favorites such as Pommes Dauphinoise and a climactic Buche de Noel. The 25th is decidedly more low key, perhaps with a foray into Chinatown for dim sum, or a lazy day of leftovers, smoked salmon and cheese. Luckily there is always some duck left over from the night before, which I stash in the back of the refrigerator for a more Asian inspired meal on the 26th or 27th. Duck reheats beautifully with a little help from some of it’s rendered fat, and when shredded it’s happily reinvented into spicy lettuce cups – or banh mi.

Shredded Crispy Duck Banh Mi Sliders with Pickled Carrot Radish Slaw and Spicy Aioli

These sliders are a firework of flavors and sensations. Shredded duck coated with a sweet and salty Sriracha glaze and crisped in the oven until caramelized is layered with creamy garlicky aioli, piquant veggie slaw, fresh cucumber and jalapeno heat. Here’s a recipe where you can use up any shredded duck meat, and if you don’t have any leftover duck lurking in your refrigerator, purchase duck legs confit and shred those for a luxurious step.

Slaw:
1 large carrot, cut in matchsticks
1 (4-inch) piece daikon radish, cut in matchsticks
1 tablespoon sugar
1 teaspoon salt
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice

Spicy Aioli:
½ cup mayonniase
1 small garlic clove, minced
1 tablespoon fresh lime juice
2 teaspoons Sriracha or Asian hot sauce

Duck:
8 ounces cooked and shredded duck leg meat (or confit)
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil (or rendered duck fat)
1 tablespoon Sriracha or Asian hot sauce
½ teaspoon ground coriander

6 French-style dinner rolls or slider buns, halved crosswise
½ English cucumber, thinly sliced
1 jalapeno pepper, seeded, thinly sliced
1 cup fresh cilantro sprigs
Lime wedges

Make the slaw:
Place the carrot and daikon in a bowl. Sprinkle the sugar and salt over the vegetables, then rub with your fingertips until vegetables soften, about 1 minute. Add the vinegar and lime juice and stir to combine. Let stand at room temperature for 30 minutes.

Make the aioli:
Whisk all of the ingredients in a small bowl. Chill until use.

Make the duck:
Preheat the oven to 450°F. Place the duck in a small baking dish. Whisk the soy sauce, sugar, oil, Sriracha and coriander in a small bowl. Pour over the duck and mix to thoroughly coat. Bake in the top third of the oven until crisp and caramelized in parts, about 10 minutes, stirring once or twice.

Assemble sliders:
Spread 1 to 2 teaspoons aioli on bottom bun half. Top with a layer of cucumber and then a mound of the carrot and daikon slaw. Top the slaw with shredded duck. Arrange jalapeno slices over the duck and top with cilantro sprigs. Spread another teaspoon of aioli on the top bun half. Repeat with remaining buns. Serve with lime wedges.