http://www.foodandwine.com/recipes/grilled-chicken-banh-mi. Banh mi is a Vietnamese sandwich that has some great French influence. I typically make it with chicken. This is a time-intensive process. I don't judge for getting a $4 banh mi from a small Vietnamese restaurant instead.
Banh Mi consist of a few parts:
The dough-- it should be crispy on the outside and chewy on the inside
Chicken Thighs-- chicken should be moist and generously marinated in a salty/sweet/spicy concotion
Pickled Vegetables-- daikon (radish)/carrots/cucumbers should be tangy, sweet, and salty
Fresh vegetables-- cucumber, jalapenos, Thai basil, cilantro, mint
Condiments-- sriracha sauce and mayo
For the dough, I used a basic Pain au Levain recipe from Peter Reinhart's Artisan Breads Every Day.
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| I shaped it into a ball to let it rest, and eventually shaped it into mini baguettes for baking: |
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| Baguettes proofing |
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| While the bread is rising and proofing, I marinated the chicken using the above recipe. I made one small change. Instead of using lime juice (we were out), I substituted Greek yogurt for tang. |
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| After marinating for 3-4 hours, broil the chicken and bake the bread. (These are a little over-done, by the way. But still delicious.) |
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| Next, slice the vegetables. I used fresh jalapenos, fresh mint, Thai basil, and cilantro and Serrano peppers. |
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| Slice chicken after resting. |
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| Assemble sandwich using all ingredients (Don't forget about your pickled vegetables!). |
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| Add sriracha sauce and mayo (if, using). |
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