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–+ servings
Chicken Banh Mi
Author: Maddy & JD - Them Bites
This Chicken Banh Mi is sure to become your new favorite sandwich with pate, pickled veggies, fresh herbs, rich mayo, and delicious savory chicken.
5 from 1 vote
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Prep Time 12 hours 15 minutes
Cook Time 35 minutes
Course Lunch
Cuisine Vietnamese
Servings 4 sandwiches
Calories 769 kcal
Ingredients
  
For the Chicken
  • 3 lb boneless, skinless chicken thighs
  • ½ cup oyster sauce
  • ½ cup fresh lemongrass minced
  • 4 garlic cloves minced
  • 1½ tbsp soy sauce
  • 1 tbsp Shoxing wine
  • 1 tbsp fish sauce
  • 2 tbsp white sugar
  • 2 tbsp honey
  • 1 tsp Chinese five spice
For the Pickled Vegetables
  • ½ large daikon peeled cut into very thin strands ~ 3 inch long*
  • 2 medium carrots cut in same manner as daikon
  • ½ cup white sugar
  • 1½ cup boiling water
  • 1 cup rice vinegar
  • 4 tsp kosher salt
For the Banh Mi
  • 4 8" crusty French loaves
  • 4 tbsp Kewpie or other whole egg mayo
  • 3 tbsp unsalted butter softened
  • 4 oz pate
  • 1 cup cilantro sprigs
  • 1 English cucumber thinly sliced
  • 2 - 3 jalapenos thinly sliced
Recipe Instructions
 
For the Pickled Vegetables
  • In a large bowl, toss the carrot and daikon in 2 tsp of salt. Allow to sit for 15 minutes then rinse veggies and squeeze out excess water.
  • In the large bowl, stir together remaining salt, sugar, and boiling water until dissolved. Add rice vinegar. Add back in the daikon and carrot. Let sit on counter of a couple of hours for the best results. Once cooled, refrigerate leftovers. (You can make this up to several days in advance).
For the Chicken
  • In a medium sized bowl thoroughly combine all the ingredients, except the chicken. Place the chicken in a plastic bag. Add marinade, seal bag, and thoroughly mix together so chicken is covered. Marinate in the refrigerator for at least one hour and overnight for the best flavor.
  • Remove chicken from refrigerator and let sit at room temp for 30 minutes. Proceed with one of the following cooking methods:
  • Grill at 400°F for 10 minutes per side. Reserve some of the marinade to baste over the chicken.
  • Roast at 400°F for 15 minutes, flip, baste with marinade, then cook another 15 minutes.
  • Let rest while you prepare the rest of your bahn mi.
For the Banh Mi
  • Mix together the butter and mayo. Split the bread rolls in half, but not all the way through. Spread pate onto the bottom and the mayo/butter mixture on the top.
  • Add sliced chicken. Then stuff with the pickled vegetables, cucumber, jalapeno, and cilantro. Jam the top on and enjoy.

Notes

*We use a mandolin to cut into thin, even slices but you can also use a knife if you don't have one.
Nutrition
Calories: 769kcalCarbohydrates: 63gProtein: 70gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 346mgSodium: 4293mgPotassium: 1062mgFiber: 1gSugar: 41gVitamin A: 502IUVitamin C: 12mgCalcium: 80mgIron: 5mg
Keyword Bahn mi
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