Vietnamese-Style Chicken Sandwiches (Banh mi)
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Mix together sauce by combining mayonnaise, soy sauce, hoisin sauce, rice vinegar, garlic, brown sugar, ginger and five spice powder in a small bowl.
Split four whole grain baguettes and dig out some of the soft centre. Grill or broil cut sides of bread until lightly toasted.
To assemble, spread mayonnaise sauce on bottom half of baguette pieces. Divide prepared vegetables, lettuce and sprigs of cilantro among buns. Top with the cooked shredded chicken. Place top baguette piece over, pressing to compact. Serve immediately.
Helpful Tip
This is a simplified version of the popular Vietnamese-style sandwiches or “Banh mi.” They are crunchy and refreshing and typically contain meat, carrots and cilantro on baguette. Use small 6-8 inch (15-20 cm) whole grain baguettes. If you can’t get them use a long baguette and cut into servings. If you like a bit of heat an optional addition is a minced red, hot chile.
Nutrition Info
| Per 270 g serving | Amount |
|---|---|
| Calories | 300 |
| Protein | 28 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrate | 29 g |
| Fibre | 5 g |
| Sugar | 10 g |
| Cholesterol | 65 mg |
| Sodium | 500 mg |
| Per 270 g serving | % Daily Value |
|---|---|
| Potassium | 20 |
| Calcium | 8 |
| Iron | 10 |
| Vitamin A | 120 |
| Vitamin C | 100 |
| Vitamin B6 | 40 |
| Vitamin B12 | 12 |
| Folate | 21 |
| Zinc | 19 |
