Banh mi, an iconic Vietnamese sandwich, is made by filling a crisp baguette with liver pate, grilled meat, and homemade pickled vegetables. Its fresh, balanced flavors make it a quick breakfast or lunch.
Let the carrot and daikon sit in a mixture of vinegar, sugar, and salt for at least 20 minutes to pickle.
Grill or pan-cook the chicken breast, then slice it thinly.
Split open the baguette and spread it with liver pate and mayonnaise.
Add the chicken, drained pickles, cilantro, and chili pepper. Close the sandwich and serve immediately.
Allergens: Contains gluten (bread) and eggs (mayonnaise). Important: Prepare the pickled vegetables at least half an hour ahead so their flavor can develop; they will not be tangy enough if added at the last minute. The baguette should be crisp outside and soft inside so the sandwich holds together.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
