Banh Mi Sandwich

If you ever get those cravings for great Vietnamese Banh Mi, but a good cart or restaurant just isn’t on your way home, take heed, this recipe is rad.  A generous handful of winter veggies combined with marinated chicken or turkey and a legit french roll or bagette send this one to the top of my ‘dinners to repeat on a weekly basis’ list. Which is a purely cerebral list at this point. Fresh bread is key, but even better i think is the par-baked french rolls they sell at the grocery. You can throw them in the oven for the last ten minutes with the chicken and everything will be ready at the same dang time. This recipe deviates from the authentic in a number of ways, but makes  great use of our share veggies, just think of it as a Banh Mi with a  northwest flavor. Another essential is the carrot and radish quick pickle, . Make these an hour before dinner and you’re good to go. Make a big batch and you’re good to go for the next 5-10 dinners.


1/2 pound chicken or other poultry (thighs or breasts preferred.)

1 T Chili paste
1 T chopped ginger
2 T Soy sauce
1 T lemon juice

Fresh Parsley (whole leaves picked from sprigs)

Kohlrabi (peeled and cut into think match sticks)

Carrot and Radish quick pickles (see recipe here)


French Baguette, or par-baked French rolls

Jalapeno, Hungarian Hot wax, or other spicy pepper (De-seeded and cut into think strips)

Marinate the chicken in the chili paste, ginger, lemon juice and 1 tablespoon of the soy sauce overnight, or if you’re in a pinch for at least one hour. Preheat the oven to 375 degrees and cook the chicken and all the marinating liquid for 30-40 minutes in a pan and covered with tin foil.

Remove the chicken from the oven, and let cool for 10 minutes.If you are using the par-baked rolls you can put them in the oven now. Using a fork and knife, tare the meat from the bones and collect on a plate. Remove the rolls from the oven, cut in half completely. This is a big sandwich with lots of toppings, to make room, for them all, press the soft  filling of the roll down so you have two bread boats to work with. Spead each side with mayo and drizzle the 1 tablespoon of soy sauce over one of them. On the top half, top with the parsley, kohlrabi, peppers and carrot & radish pickles, be generous, the more you can fit the better. On the bottom half add the chicken meat until it too is generously portioned. Carefully close the bottom half over the top half, turn the whole sandwich over and cut in half width wise. Serve with soda, or salad, or kale chips, or with nothing, so it can more convincingly be followed by another Banh Mi sandwich.

Of course,IMG_2085 if you enjoy a good leftover sandwich, this one tasted great cold. I added a little mashed avocado to the mix and served it on a toasted English muffin.



| November 16th, 2013 | Posted in Field Notes, meat dishes, Pickles, Roots |

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