Bahn Mi
This tasty Vietnamese street food rendition is made with chicken breast, pickled carrots, cabbage, red onion, and jalapeno. A spicy spread is put on a baguette and topped with cilantro and jalapenos.
Servings: 2 servings
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!
