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Grilled Chicken Banh Mi

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Ingredients

Adjust Servings:
1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
3 - 4 cloves garlic, minced
1 chopped jalapeno
1 1/2 teaspoons salt
1 1/4 lbs boneless skinless chicken breasts (3-4 breasts)
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 carrots, sliced thin on the bias
2 daikon radishes, sliced thin on the bias
6 soft sub rolls

Nutritional information

431.2
Calories
47 g
Calories From Fat
5.3 g
Total Fat
1 g
Saturated Fat
60.5 mg
Cholesterol
3124.9 mg
Sodium
66.9 g
Carbs
4.7 g
Dietary Fiber
23.5 g
Sugars
30 g
Protein
433g
Serving Size

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Grilled Chicken Banh Mi

Features:
    Cuisine:

    Living in Southern Ca. I find authentic.non smelly fish sauce.opt for thighs, juicier. Easy recipe and transfers easily to broiler.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Grilled Chicken Banh Mi, The marinated meats and the pickled veggies are the standout items on this sandwich In my version, the chicken is soaked in a fish sauce and lime juice marinade I have a love-hate relationship with fish sauce I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours DON’T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!, Living in Southern Ca I find authentic non smelly fish sauce opt for thighs, juicier Easy recipe and transfers easily to broiler , Isn’t Banh Mi On soft sandwich rolls get crusty baguette Banh mi which is French style bread I purchased at my local Pho restaurant to keep authentic


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    Steps

    1
    Done

    Mix the First Six Ingredients in a Baking Dish. Add the Chicken Breasts to the Dish, Cover, and Refrigerate at Least 1 Hour. Longer Is Better!

    2
    Done

    Stir the Hot Tap Water and Sugar in a Medium Bowl, Until the Sugar Dissolves. Add the Vinegar, Salt, Red Pepper, Sliced Carrots and Radishes. Cover and Refrigerate For at Least 30 Minutes.

    3
    Done

    Heat the Grill to Medium. Grill the Chicken Breasts For 5 Minutes Per Side. Remove from Heat and Cover Them With Foil to Rest For 5 Minutes.

    4
    Done

    Open the Sub Rolls and Grill the Insides For About 1-3 Minuteuntil Toasted.

    5
    Done

    Drain the Pickled Veggies. Slice the Chicken Into Thin Pieces.

    6
    Done

    Spread Mayo Over in the Sub Rolls. Layer the Cucumbers, Chicken, Pickled Veggies, Cilantro Leaves and Jalapeos in the Rolls.

    7
    Done

    Serve Immediately!

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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