Best Spicy Banh Mi Recipes

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Steps:

• PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
• CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
• ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

BANH MI

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

SPICY BANH MI

Steps:

• Tofu:.
• Coat the bottom of a skillet with olive oil and sesame oil over medium high heat. Lightly dredge the tofu cubes in the cornstarch. Add the tofu to the skillet and saute 5 minutes, or until golden brown. Transfer to plate; sprinkle with the soy sauce and toss with the nutritional yeast.
• Sandwich:.
• Mix the vinegar, honey, and red pepper flakes in a small bowl. Add the radish and carrot, and stir to mix. Set aside.
• Let stand 15-30 minutes, stirring occasionally.
• Preheat oven to 350*F. Place baguette on baking sheet, and crisp 5 minutes in the oven. Cool 2-3 mintues.
• Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari. Fill with the tofu cubes, cucumber, and cilantro. Drain carrot/radish mixture and spread on sandwich. Top with tomatoes and lettuce. Season with salt and pepper, if desired. Press top half of baguette on sandwich, adn slice sandwich in half. Enjoy!

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Steps:

• Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
• Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
• Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
• Screw on lids and refrigerate at least 1 hour before serving.