Ready in 45 minutes
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Wash and dry chicken thighs; set aside. Combine the garlic, ginger, sugar, soy sauce, fish sauce, 5-spice powder and turmeric in a medium-size bowl. Add the chicken thighs and coat to marinate pieces evenly. Refrigerate for up to 6 hours.
Prepare a grill. Once ready, grill chicken for about 10 to 12 minutes on each side, until done, basting chicken twice with leftover marinade. Remove from grill, transfer to a plate, and use in banh mi, salad or over rice. See pickled daikon and carrots
Pickled Daikon & Carrots
These pickled vegetables are at the heart of every Vietnamese sandwich. Sweet, tangy and crunchy, they also make a fantastic condiment for grilled meats. It's worth the extra time to julienne the vegetables - it makes for a nice crunch. These will keep up to 1 month in the refrigerator.
1/2 pound carrots, peeled and cut into matchsticks
1/2 pound daikon, peeled and cut into matchsticks
1 teaspoon salt
1 teaspoon + 1/2 cup sugar
1 cup distilled white vinegar
1 cup hot water
Place the cut carrots and daikons in a large mixing bowl; sprinkle with the salt and 1 teaspoon sugar. Toss and let sit for about 5 minutes, until the vegetables begin to give. Rinse and drain the vegetables in a colander, then place them in a 1-quart jar.
Combine the 1/2 cup sugar, vinegar and water in a medium-size mixing bowl; stir to dissolve. Pour the brine into over the vegetables, fully submerging the vegetables. Let stand for about an hour. After that, store in the refrigerator. The vegetables are best after several days of brining.
Serve on baguette with a little mayo, some pate, these veggies and roasted chicken
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