I have had a ridiculous craving for a banh mi for months. Tonight, we finally fulfilled that craving. Since making the Vietnamese baguette late last night (early this am), I’ve been anxiously waiting for Dan to get home from the Timbers game so we could make banh mis. A couple of times throughout the day I had to talk myself out of making a ‘test’ sandwich; you know, to make sure I had all the ingredients right.
So while I waiting for Dan, I prepped the veggies: carrots, daikon, and english cucumber,
And a sriracha mayo, which is just like a normal mayo except with sriracha. Which btw I would have made (sriracha) but I didn’t have any gloves. I’m an idiot and I totally need protective wear or adult supervision when handling chilies that hot since the last time I used thai chilie, I touched my eye after chopping them bare handed and I hated my life for a good couple hours later. Since I had neither at the time, sriracha from scratch would have to happen another day.
Before Dan had left for the game, I figured since I had some time, I put a few chicken breasts to cook in the crock pot so they’d be slow cooked and juicy and fall apart delicious. They were done just in time.
Eeeeee! Then I constructed the bahn mis! I was super excited and made my little assembly line of chicken, pickled veggies, cilantro, fresh sliced jalapenos, and the homemade sriracha mayo all ready for our homemade baguette.
This is a very proud moment for me.
Sriracha mayo on each side of the bread, a layer of juicy slow cooked chicken and pickled carrots, daikon, and cucumber, topped with fresh cilantro and jalapenos. It does not get much better than this for sandwiches and my craving has totally been fulfilled. Just in time for Angie’s Fiesta Friday #7!
We’ll totally be making many more banh mis with many more variations now that we have a freakin’ delicious starting point!
Chicken Banh Mi
- Vietnamese Baguette (or any baguette, but oh man these are sooo good)
- Cooked shredded chicken (any protein, really)
- Pickled veggies (see below)
- Sriracha mayo (sriracha mixed into regular mayo)
- fresh cilantro
- fresh sliced jalapenos
- julienned carrots, daikon
- thin sliced english cucumber
- 4 tablespoons of rice vinegar
- 1/2 teaspoon of salt
- 3 tablespoons of sugar
Mix rice vinegar, sugar, and salt together well. Mix in with carrots, daikon, and cucumbers, cover and let marinade for at least 30 minutes.
Construct sandwich with a layer of mayo on each side of baguette, then layer chicken, pickled vegetables, cilantro, and jalapenos.