I love living in Washington State and I really enjoy living so close to Seattle. It is such a culturally diverse state that keeps your senses stimulated with its food, music, art and culture. There is a large Vietnamese population in Seattle, which makes getting authentic Vietnamese food easily accessible. My last trip to Seattle I enjoyed a massive Banh Mi Sandwich for only $4. Banh Mi is typically served on a light, crispy Vietnamese style baguette. It isn’t difficult to find the bread in an Asian grocery store however a traditional French baguette works just as well here.
The fillings generally consist of a protein such as hot meats, cold cuts, eggs or seasoned tofu accompanied with lots of crunchy vegetables and chili peppers. The contrast of flavors and textures is insanely good. This is my version of a seasoned chicken Banh Mi. If your tempted to skip the fish sauce, please think again (unless your watching your sodium). The fish sauce just adds that little extra “something” and gives it the umami flavor that sends this sandwich over the top.
- 1 cup mayonnaise
- 2 tablespoon chili paste
- 2 teaspoons fish sauce
- 3/4 cup rice wine vinegar
- ¼ cup water
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 3 carrots, julienned with a vegetable peeler or coarsely shredded
- 1 onion thinly sliced
- 1 English cucumber cut in thin strips or julienned with a vegetable peeler
- 1 jalapeno pepper (optional), seeds removed and thinly sliced
- 2 pounds ground chicken
- 3 green onions, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons fish sauce
- 3 tablespoons chopped cilantro leaves
- 2 tablespoon minced fresh ginger
- 2 tablespoons honey
- 2 teaspoons sesame oil
- zest and juice of one lime
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 French baguette rolls, sliced in half horizontally then toasted
- fresh cilantro leaves
- lettuce leaves
- Combine the mayonnaise, chili paste and fish sauce in a small bowl. Cover and refrigerate until ready to use.
- Place the vinegar, sugar, and salt in a small, saucepan over medium heat. Cook until the sugar and salt have dissolved. Remove from the heat, add the carrots, onion, cucumber and jalapeno (if using) and stir to coat them in the vinegar mixture. Let sit for 20 to 30 minutes to marinate or make a day ahead and store covered in the refrigerator until ready to assemble the sandwiches.
- Pre-heat a grill to medium high.
- Place all of the ingredients for the seasoned chicken in a large bowl and stir gently to combine.
- Divide the meat mixture into 16 equal portions (about ¼ to 1/3 cup of meat mixture) Shape each portion into a 1/2-inch-thick patty and transfer to the pre-heated grill. Cook for 3 to 4 minutes on each side then transfer to a plate.
- Slice the baguettes in half then toast them on the grill or in the oven under a broiler for 2 minutes.
- Spread some chili mayonnaise on the toasted baguettes then place 2 chicken patties on each bottom roll. Top with some of the pickled slaw then some cilantro leaves and lettuce, cover with the top roll.
The chili mayonnaise, pickled slaw, and seasoned chicken can all be made a day or two ahead of time and left to marinate in the refrigerator until you are ready to make your sandwiches.
Amount Per Serving Calories 480 Total Fat 20g Sodium 1515mg Carbohydrates 37g Protein 34g