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Recipe Detail Page
Chicken Banh Mi
Summer 2015
Banh mi are the famously succulent sandwiches served in Vietnam that often include several kinds of meat and pickles. Here we have used a purchased rotisserie chicken. The pickle is an easy, uncooked instant pickle that keeps for a few weeks. Although banh mi are traditionally made with daikon radish, red radishes thinly sliced are an excellent substitute. You can use white turnip instead of the carrots, too. Look for soft rolls for the best results. The fish sauce adds an extra dimension to the chicken taste. If you are not a cilantro lover then use mint or Thai basil.
Serves 4
DAIKON & CARROT PICKLE
8 oz (250 g) daikon radish, peeled
8 oz (250 g) carrot, peeled
1 tsp (5 mL) salt
2 tsp (10 mL) sugar
ONION PICKLE
1 tsp (5 mL) salt
1 red onion, sliced, about 2 cups (500 mL)
BRINE
2 tsp (10 mL) salt
1 cup (250 mL) sugar
1⅓ cup (330 mL) very hot water
2⅔ cup (650 mL) rice vinegar
SRIRACHA AÏOLI
1 cup (250 mL) mayonnaise
2 tbsp (30 mL) lemon juice
½ tsp (2 mL) finely chopped garlic
1 tbsp (15 mL) Sriracha, or more to taste
Salt to taste
CHICKEN
1 rotisserie chicken, about 3 lbs (1.5 kg)
2 tbsp (30 mL) fish sauce
4 soft baguette-type rolls
½ cucumber, thinly sliced
1 cup (250 mL) cilantro leaves
1 Either by hand or with the grating blade of a mandolin, slice the daikon and carrot in matchstick pieces. Toss with salt and sugar in a large bowl. Massage the salt and sugar into the vegetables and allow to sit for 10 minutes, or until they bend without breaking. Pat off excess salt and moisture with a paper towel. In a separate bowl, salt the onions and let sit for 10 minutes. Pat off excess salt and moisture with a paper towel.
2 To make the brine, stir salt and sugar into hot water until dissolved. Add vinegar. Pour half of brine over daikon and carrots and half over onions. Let sit for 1 hour. The pickles can be used immediately or they will keep for a month refrigerated in the brine.
3 For aïoli, combine mayonnaise, lemon juice, garlic and Sriracha in a bowl. Season with salt.
4 Discard skin and bones from chicken. Shred meat with your fingers or a fork into a bowl. Stir in fish sauce.
5 Liberally spread Sriracha aïoli on both sides of a roll. Add chicken, daikon, carrot and onion pickles, some cucumber and cilantro. Press down, cut in half and serve. Repeat for remaining rolls.
Serves 4
