Description
This Vietnamese banh mi sandwich is easy to make using rotisserie chicken and a tasty glaze. Pickled carrots, cilantro, and crunchy baguette keep it traditional.
Ingredients
Units
Scale
For the chicken
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 3 garlic cloves, finely minced
- 1 green onion, finely minced
- 1 1/4 cups shredded rotisserie chicken
For the pickled carrots
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sugar
- Pinch of salt
- 2 medium carrots, coarsely shredded
For the sandwiches
- 2 (6-inch) baguette rolls
- Handful fresh cilantro, rinsed and dried
Other optional toppings
- Jalapeño, thinly sliced
- Cucumbers, thinly sliced
- Sriracha Mayo (1/4 cup mayo mixed with 1/2 teaspoon Sriracha chili sauce)
Instructions
For the chicken
- Prep oven. Heat the oven to 425 degrees F.
- Prep chicken. In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.
- Cook chicken. Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.
For the pickled carrots
- Mix. Whisk together rice vinegar, sugar, and salt in a small bowl.
- Pickle carrots. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally.
For the sandwiches
- Prep bread. Cut each baguette horizontally in half. Lightly toast each half.
- Add mayo. Spread mayo on each half, if using.
- Fill. Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.
