Ingredients
-
1/2
-
1/2
-
1/4
-
3 - 4
-
1
-
1 1/2
-
1 1/4
-
1/2
-
1/4
-
1/4
-
1/2
-
1/4
-
2
-
2
-
6
Directions
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! |
