Bahn Mi Sandwich
Ingredients
For the pickled vegetables
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1 medium carrot cut into matchsticks – SGC# 192476
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1/2 tsp salt – SGC# 052100
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1/4 cup white sugar – SGC# 051755
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2/3 cup distilled white vinegar – SGC#
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1/2 cup lukewarm water
For the sandwiches
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4 6-inch french baguets – SGC# 665246
- 1lb Walker Farms 5 oz skinless chicken breasts – SGC# 211933
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2 tsp fish sauce – SGC# 056080
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1 tsp honey – SGC# 121889
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1/2 cup fresh cilantro roughly chopped – SGC# 193201
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1 small cucumber thinly sliced – SGC# 192336
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2 jalapeno peppers ribs and seeds removed, thinly sliced – SGC#
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3 tbsp mayonnaise – SGC# 123528
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1/2 tsp soy sauce – SGC# 087783
Instructions
For the pickled vegetables
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Cut the carrot and daikon into thin matchsticks. Place the carrot and daikon in a bowl. Pour the salt over the top and massage it into the vegetables to release some water and soften them. Let them sit for about 5 minutes. Rinse the vegetables under cold water to remove the salt.
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In a bowl, mix the sugar, vinegar and water. Stir until sugar dissolves. Combine the vegetables and the pickling liquid in a sealable container and refrigerate for at least 3 hours to overnight before using.
For the sandwiches
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Heat the rolls in the oven for 5 minutes until just slightly crunchy. Slice lengthwise, but don't cut all the way through the roll, so one edge is still connected. This will keep the ingredients in and make it easier to eat.
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Heat a pan over medium-high heat. Add the cooked chickwn, fish sauce, and honey. Stir to combine, breaking up the chicken into small pieces. Saute until slightly caramelized.
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Mix together the mayonnaise and Maggi liquid seasoning or soy sauce. Slather on the inside of the roll.
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Fill each sandwich with cucumber slices, 1/4th of the meat, the daikon and carrot slaw, cilantro and jalapenos.
