Bahn mi means “bread” in Vietnam and is a short baguette that is used to make the delicious sandwich.
The French introduced the baguette to Vietnam in the mid 19th century, a staple in the 20th century and by 1950 Bahn mi became a famous street food in Saigon. It has become extremely popular in Australia, Canada and the US. Especially in California, Texas, and Oklahoma. Now the traditional sandwich is made with various meats but mostly pork and a pâté. (Also introduced by the French) Pickled vegetables like carrots, daikon, fresh cilantro and jalapenos are usually on board. The the bread is smothered in a spicy buttery spread. YUM! I have created my own rendition that I hope you will enjoy while still honoring the beauty of Bahn mi.
Does that look like a sandwich you want to eat? It sure does to me! I created this beauty with chicken. Yes I know it’s not the traditional way but its 2023 and we can do what we want right? (giggle) I know that most of the push back with chicken is it can be dry and that I do agree with BUT if you follow along I will teach you how to create a moist and flavorful chicken sandwich. The key is flatten out the breasts super thin, not over cook and wet it with our yummy sauce. It is a little sweet and a whole lot of spice.
The second key to a successful Bahn mi is the pickled vegetables. I used carrots, red onion, and cabbage. To pickle, water, white vinegar, whole black pepper, fresh dill, and rosemary.
All the flavors work so well together, my husband even said its the best sandwich I’ve ever made!
Okay, lets get started!
Bahn Mi
Ingredients
- 1-2 chicken breasts 1 large breast or 2 smaller
- 1/4 cup Chili sauce I use Kroger brand. "ketchup with a kick"
- 1 heaping tbsp. hoisin sauce
- 1 tbsp. chili paste I use sambal oelek
- 1 tbsp. honey
- salt and pepper
- 1 large carrot, peeled and chopped into small bite size pieces I used a mandolin
- 1/4 red onion, dices into small bite size pieces I used a mandolin
- 1/4 green cabbage, chopped into small bite size pieces I used a mandolin
- 1 jalapeno, deseeded and chopped into small bite size pieces I used a mandolin
- 1 1/2 cups water
- 3/4 cup white vinegar
- 1/2 tbsp. whole black peppercorns
- 1/2 sprig fresh rosemary
- 1/2 sprig fresh dill
- 1 French baguette cut in half or you can buy baguette sandwich rolls
- 1/2 cup mayo
- 1 tbsp. chili crisp
- 1/2 cup fresh cilantro
- 1 fresh jalapeno, sliced thin
Instructions
Pickled Vegetables
- 1st let's start by prepping the vegetables. Dice/slice 1 carrot (peeled), 1/4 onion, 1/4 cabbage and 1 jalapeno (deseeded) try to get them all even so they are the same size. Add them to a jar with a tight fitting lid
- Add 1/2 tbsp. of whole black peppercorns, halt a sprig of rosemary, and 1/2 a sprig of dill.
- To a sauce pan add 1 1/2 cup water and 3/4 cup white vinegar. On med-high heat let it come to slight boil then remove and pour over the vegetables. Cover and set aside. *NOTE the pickled vegetables can be stored in the refrigerator for -2-3 weeks.
Chicken
- 1 large breast cut in half or 2 small breasts. Lay out parchment, wax paper, or even plastic wrap on the counter. Lay the chicken out. Cover with a second sheet of parchment and pound until very thin and even. I use a kitchen hammer. Season with salt and pepper.
- In a large pan or cast iron pan on medium heat, add 1 1/2 tbsp. of olive oil. Add the chicken and cook until it begins to brown on one side. Flip and get the sauce going.
- In a small bowl add 1/2 cup of water 1/4 cup of chili sauce, 1 tbsp. chili paste, 1 tbsp. hoisin sauce, and 1 tbsp. honey. Whisk until smooth.
- Pour the sauce over the chicken and let it start to thicken. Turn to med-low and cook until the liquid is almost gone. Then remove and set aside.
Assembly
- Start toasting the bread. While that is going lets mix up the spread. In a small bowl combine 1/2 cup of mayo and 1 teaspoon of chili crisp. Whisk until smooth.
- Now lets start.
- A good heaping spread of the chili crisp mayo on both sides of the bread, then the chicken. If too big for the bread, you can cut in half then set on top of each other.
- Now add the pickled vegetables. As much as you like, I usually do a heaping spoonful. Next goes the cilantro and sliced jalapenos. Top with the 2nd half of the baguette and ENJOY!
