Healthy Banh Mi Sandwich
Ingredients
- 1 lb chicken thighs boneless, skinless
- 2 tbsp fish sauce
- 2 cloves garlic minced
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 cup daikon radish julienned
- 1 cup carrots julienned
- 1/3 cup rice vinegar
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp salt
- 4 Vietnamese baguettes or French bread rolls
- 1/4 cup mayonnaise
- 1 tsp Sriracha sauce
- 1/2 cup fresh cilantro
- 2 jalapeño peppers sliced thin
- 1 cucumber (sliced thin)
Instructions
- In a bowl, combine fish sauce, minced garlic, brown sugar, and vegetable oil. Add chicken thighs and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
- Toss julienned daikon and carrots with 1 teaspoon salt. Let sit for 10 minutes, then drain and rinse.
- In a small saucepan, combine rice vinegar, water, sugar, and remaining salt. Bring to a boil, stirring until sugar dissolves.
- Pour hot pickling liquid over vegetables. Let cool to room temperature, about 20 minutes.
- Mix mayonnaise with Sriracha sauce in a small bowl.
- Cut baguettes in half lengthwise and lightly toast if desired. Spread Sriracha mayo on both sides of bread.
- Layer sliced chicken, pickled vegetables, cucumber slices, cilantro, and jalapeño peppers. Serve immediately.
Notes
Storage tip: Pickled vegetables keep in the refrigerator for up to 2 weeks. Assemble sandwiches just before serving for best texture. For meal prep, store all components separately.