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Sriracha-Marinated Chicken Bánh Mì

Sriracha-Marinated Chicken Bánh Mì


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Arthur Bovino

Sriracha-Marinated Chicken Bánh Mì

Vietnamese bánh mì sandwiches have become so trendy over the past five years that it's almost painful. It's gotten to the point when you see one on a menu that you know before ordering that it's best to stray far, far away from that portion of it. You don't have to be Vietnamese to make a good bánh mì, and it's easy. The basic ingredients for a bánh mì sandwich? Steamed, pan-roasted, or oven-roasted meat and soy fillings like Vietnamese sausage, pork patties, pork liver pâté, and grilled chicken, topped with cucumber slices, cilantro, shredded pickled carrots and daikon, mayonnaise, sliced chiles, and chile sauce.

This simple recipe (really simple, I swear) combines two of the above ingredients — chicken (thigh meat) and chile sauce (Sriracha) — for a moist, flavorful effect. The key to great bánh mì? Moist meat. Adequate distribution. Overall moisture. And is just good bread with a thin crust and strategic layering technique for maximum ingredients and efficient distribution. This recipe was carried out using some really terrific bread baked by Leske's Bakery, a Bay Ridge, Brooklyn, original since 1961, and bought at Chubby Mary's, a new favorite sandwich shop by the Artichoke Basille crew in New York's East Village. What's the big deal about the bread? You don't need to go to Leske's or Chubby Mary's (though you could do much worse), but a really light and airy bread that's crusty outside and still moist and airy inside will be key. (Leske's would be great for a po'boy, too, by the way.)

Click here to see 7 Easy Sriracha Recipes.

Ingredients

  • 1 large carrot, julienned on a mandoline or sliced thinly
  • 1 daikon, julienned on a mandoline or sliced thinly
  • 2 white-wine vinegar
  • 6 Tablespoons Sriracha
  • 3 Tablespoons ponzu sauce
  • Juice of 1 lemon
  • 4 boneless chicken thighs
  • 3 Tablespoons mayonnaise, preferably Kewpie
  • 1 baguette
  • 1/2 cucumber, peeled and sliced thinly lengthwise, preferably on a mandoline
  • 8 Tablespoons pâté
  • Handful of cilantro, stemmed

CHICKEN / DUCK / QUAIL

Vietnamese rice porridge or chao, like all gloopy food, is typically made for someone who is sick, someone who can’t chew (our elderly), or someone who is learning to eat solid foods (our babies). Other times, I simply make it to warm the belly on a cold winter day or to enjoy something simple and delicious. This recipe is an updated simpler version of a previously posted recipe.

This fried chicken recipe is my go-to to quickly satisfy the family without me spending too much time in the kitchen. This recipe uses only two ingredients in the marinade and fries up with a fried chicken batter mix, making it quick and easy. Use this as a base recipe for all your fried chicken cravings. Want more flavor? Simply add them to the marinade. The flavor possibilities are endless.

This steamed chicken recipe is great for when you have an abundance of overgrown Vietnamese coriander (rau ram) in the garden. It’s a whole chicken recipe with an amazing aroma of one of the Vietnamese best herbs. Stick it in the steamer for 45 minutes and serve with a simple dipping sauce of lemon, salt and pepper.

Sweet and savory five-spice chicken, this is my go-to chicken recipe for the oven. It’s quick, delicious, and because it’s cooked in the oven, I can cook all the chicken at once with little to no mess. At least, no visible mess. You can also pop these babies on the grill in the summer for that smokey flavor.

Here is a Vietnamese version of lemon chicken that is sure to delight. Ga Nuong La Chanh is grilled or roasted chicken marinated with lemongrass, garlic, shallots and lemon leaves and lightly seasoned with chicken bouillon, salt and sugar. Also included is a quick and easy spicy lemon dipping sauce to complete the dish.

Looking for a dish to bring to a party with little fuss? Try this amazingly tasty five-spice fried chicken recipe. Simple preparations. Quick cooking and awesome tasting. Make this and be adored by many.

Vietnamese roasted chicken (Ga Roti) is tender, flavorful, soy-marinated chicken, usually served with steamed rice, lettuce, pickled daikon and carrot, sliced tomatoes and cucumbers.

Looking for beer food or simply good Vietnamese food that’s quick to put together? Look no further than Vietnamese steamed chicken with coriander (Ga Hap Rau Ram). It’s the perfect food to share among friends while sipping beer, or in my case, a nice cold glass of sparkling water. This steamed chicken is lightly seasoned then steamed with lots of Vietnamese coriander (rau ram). It is also served with plenty of fresh coriander and a lemon-salt-pepper dipping sauce on the side.

Fish Sauce Chicken Wings. You see this on every Vietnamese restaurant menu. It’s fried chicken wing with a fine outer crust, tossed in a sweet fish sauce glaze. For those who are absolutely terrified of the smell of death coming from a bottle of fish sauce, this is the perfect recipe to overcome that fear and baby step your way into the magical world of Vietnamese and Southeast Asian cuisine.

One of my favorite Vietnamese braised dishes is ginger chicken or Ga Kho Gung. It’s a simple dish of bite-size pieces of chicken, braised and caramelized in a clay pot with ginger, garlic, shallots and fish sauce. It is typically served family-style with steamed rice and a vegetable dish.

This recipe is an update of my popular deli-style Vietnamese roast chicken. I simplified the recipe to use less ingredients but maintain the same great flavor. This modified recipe only utilizes pantry items so it’s quick to toss together. All the ingredients for the marinade can be found in your typical Asian pantry.

If you've ever been to a Vietnamese/Chinese restaurant, chances are you tried the salt and pepper chicken and fell in love with it. Who wouldn't? It's crunchy fried chicken coated in a seemingly boring yet flavorful salt and pepper mixture.

Every country has their own curry, but I, a full-fledged Vietnamese, am not biased at all when I say that the Vietnamese curry is the best one there is. It's not too pungent in spices. It's not too aromatic that it's overpowering and it's not too thick. It’s simply a warm and delicious bowl of tender chicken in a rich curry stewed with potatoes. Served over steamed white rice or as a dipping sauce for toasted baguettes, it’s the perfect meal for these cold winter days.

Dim Sum style braised chicken feet is a clever Cantonese way to transform the least desirable part of a bird into something delicious. If you’re new to Dim Sum, steamed chicken feet, also known as Phoenix Talons or Phoenix Claws, is one of the many classic Dim Sum offerings. If you don’t recognize chicken feet on the Dim Sum menu, simply say Feng Zhao to the nice cart ladies and you will be served a small bowl of chewy cartilage poultry goodness.

General Tso’s chicken (also known as General Tao’s or Tsao’s chicken) is an iconic Chinese-American takeout of deep-fried chicken coated in a thick sweet sauce. It is practically served in all Chinese takeout restaurants here in the States but you won’t find it anywhere in China. This dish was specifically made for the Western palate.

One of my favorite family meals is chicken-based. One whole chicken can be made easily into two dishes. My go-to soup in the Fall is Kabocha Squash Soup with Chicken (Canh Ga Nau Bi Do). The rest of the chicken is caramelized/braised with lots of ginger into a dish that we call Ga Kho Gung.

For my Sriracha Honey chicken recipe below, I like to use wings or drummettes. The bite-sized portions of poultry goodness is great for entertaining. For this Vietnamese-American fusion appetizer, I base it on a more traditional Vietnamese recipe. I use a traditional Vietnamese Five-Spice marinade as the base. Then I brush the wings with the Honey Sriracha mixture towards the end of cooking to highlight the sexy sauce. The result was packed full of flavor, and I truly love that sticky sweet and spicy glaze. Recipe below. Happy eating!

When I was pregnant with my daughter, I had the appetite of a million elephants. I indulged in all my favorite food. You can't finish that? Let me help you out. At the time, I was working close to Oakland Chinatown. That meant plenty of cheap and satisfying Vietnamese Sandwiches (Bánh Mì). Pregnant me didn't order just one sandwich. I usually ordered two and both were easily finished in one seating. After I was done, I would order another one, as a snack, for my grueling 15-minute waddle back to the office.

My favorite Bánh Mì? It was hands-down the roasted chicken sandwich (Bánh Mì Gà Nướng). Oh, how I love thee.


  • 1 cup water
  • 1 cup rice vinegar
  • ⅔ cup granulated sugar
  • 1 ¼ cups matchstick carrots
  • 1 cup thinly sliced unpeeled English cucumber
  • ¼ cup mayonnaise
  • 1 ½ tablespoons lime juice
  • 1 ¼ teaspoons fish sauce
  • ½ teaspoon ground pepper
  • 1 (16 ounce) baguette, cut into 4 portions
  • 10 ounces pulled cooked chicken
  • 1 cup cilantro sprigs
  • ¼ cup thinly sliced seeded jalapeño pepper (Optional)

Combine water, vinegar and sugar in a small saucepan. Bring to a boil over high heat. Add carrots and cucumber cook for 1 minute. Let cool completely, about 30 minutes. Drain.

Mix mayonnaise, lime juice, fish sauce and pepper in a small bowl. Refrigerate until ready to use.

Split baguette portions horizontally. Hollow out the tops and bottoms, leaving a 1/2-inch border. Spread the mayonnaise mixture on the top halves. Layer chicken, the carrot mixture and cilantro on the bottom halves. Top with jalapeño, if desired.


For More Smarts

  • We love the sharp taste that daikon adds to the dish, but if you just want to keep it really simple, just use carrots. It’ll taste just as good, and you won’t have to worry about using up the daikon. If you have leftover grated veggies, use them in a Shrimp Vermicelli Bowl or Asian Rotisserie Chicken Salad.
  • Sauces add a ton of flavor to any meal, and we use two different kinds in this recipe. We’ll be covering sauces in our How to Maximize Flavor series soon, so make sure to check that out to learn all about making meals tasty and flavorful.
  • We included both grill and stove top methods for cooking the chicken in our recipe below, so that you can come back to this recipe any time of the year.

Vietnamese Bánh Mì – Marinated Pork Fillet, Pickled Vegetables and Sriracha Mayo on Baguette

For those who love delicious fresh and fragrant Vietnamese flavours, then this one is a real winner. Best Sandwich on earth, it is unashamedly good. This is a street food staple in Vietnam. The French introduced the baguette during its colonial period, so Vietnam meets France in a bite!

  • 3 garlic cloves – peeled and finely chopped
  • 2.5cm piece root ginger – peeled and finely chopped
  • ½ cup fresh coriander leaves stalks & roots
  • 1.5 tbsp. teriyaki sauce
  • ½ tbsp. fish sauce
  • 1 lime – zest and juice (use a small lemon if limes are not available)


For the pickled vegetables:

  • 3 tbsp rice vinegar
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 1 small red Thai chilli, finely sliced – optional
  • ½ cucumber, thinly julienned – (cut into long thin match stick style pieces)
  • 1 carrot, thinly julienned

For the Vietnamese mayonnaise:

  • 3 tbsp. mayonnaise – whatever kind you have in the fridge
  • 1 tbsp. oyster or hoisin sauce
  • 1-2 tsps. sriracha sauce

  • Mix together the garlic, ginger, coriander stalks and leaves
  • Add lime zest and juice
  • Add teriyaki sauce and fish sauce and mix through
  • Place the pork in a bowl and mix in the marinade, Leave to marinade for 10 – 30 minutes or covered in the fridge over night
  • In a bowl, whisk together the salt, sugar and rice vinegar. Add in the chilli, cucumber and carrots and leave to sit for at least 30 minutes or in the fridge overnight.
  • Mix together the ingredients for the mayonnaise and set aside.
  • Cook the pork in batches over a high heat
  • To assemble the sandwiches, cut open the baguette and spread both sides with the mayonnaise
  • Add the cooked pork, drained pickled vegetables and stuff with coriander leaves and sprinkle over the red onion
  • You can drizzle some of the hot marinate sauce over the top once assembled

Recipe Summary

  • 1/2 cup Asian fish sauce
  • 3 small shallots, minced
  • 1/4 cup light soy sauce
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons red miso
  • 1/2 teaspoon Chinese five-spice powder
  • 1 Thai bird chile, minced
  • 4 5-ounce, skin-on, boneless chicken breasts
  • 1/4 cup sugar
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon kosher salt
  • 1 small carrot, julienned
  • Canola oil, for greasing
  • Four 6-inch-long soft sandwich rolls, split lengthwise
  • 1/4 cup mayonnaise
  • 1/2 English cucumber, thinly sliced lengthwise
  • 12 cilantro sprigs
  • 2 jalapeños, thinly sliced

In a large bowl, whisk the fish sauce, shallots, soy sauce, garlic, miso, five-spice powder and chile. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Meanwhile, in a bowl, whisk the sugar with the vinegar and salt until dissolved. Stir in the carrot and let stand at room temperature until lightly pickled, about 30 minutes.

Light a grill and oil the grate, or preheat a grill pan. Remove the chicken from the marinade and grill over moderate heat, turning occasionally, until lightly charred and cooked through, 14 to 16 minutes. Transfer the chicken to a plate and let rest for 5 minutes.

Preheat the oven to 400°. Using your fingers, scoop out some of the bread from the insides of the rolls. Toast the rolls in the oven for 6 minutes, until golden. Let cool slightly. Thinly slice the chicken. Divide 1 tablespoon of mayonnaise between the top and bottom of each roll and arrange the cucumber slices and chicken on the bottoms. Top with the cilantro sprigs, jalapeños and pickled carrot. Close the sandwiches and serve.


Recipe Summary

  • ⅓ cup white vinegar
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 1 cup shredded carrots
  • ¼ cup light mayonnaise or salad dressing
  • 1 teaspoon Asian chili sauce (Sriracha sauce)
  • ½ teaspoon reduced-sodium soy sauce
  • ⅛ teaspoon sugar
  • 1 8 ounce French bread baguette, halved lengthwise
  • Breast meat from one small purchased roasted chicken (about 8 ounces breast meat), skin discarded
  • ⅓ of a long seedless cucumber, cut into thin spears (about 3 ounces)
  • 1 fresh jalapeño chile pepper, thinly sliced* (optional)
  • ⅓ cup fresh cilantro leaves

Preheat oven to 425°F. In a small bowl combine vinegar, the 1/4 cup sugar, and the salt stir until sugar dissolves. Add carrots toss well. Let stand for 15 minutes.

Meanwhile, in another small bowl combine mayonnaise, Asian chili sauce, soy sauce, and the 1/8 teaspoon sugar.

Place baguette halves, cut sides up, on rack in oven bake about 5 minutes or just until warm and lightly crisped. Spread mayonnaise mixture over both sides of baguette. Slice chicken breast arrange slices on baguette halves. Drain carrots, pressing to drain off excess liquid arrange over chicken. Top with cucumber and, if desired, chile pepper. Sprinkle with cilantro leaves. Cut into four portions.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Paleo Bánh Mì Bowls

Lemongrass Chicken Marinade

2 tsp freeze-dried lemongrass
2 cloves of garlic, minced
2 T coconut aminos (or soy sauce)
1.5 T fish sauce (this brand is paleo)
1 T toasted sesame oil
1.5 lb boneless, skinless chicken thighs

Quick Pickle Slaw

2 cups shredded or julienned carrots (use half daikon/half carrot if you have daikon available)
1/4 cup maple syrup
1/2 cup rice vinegar
1/2 tsp salt
1 cup water

Garnishes + Assembly

1 large head's worth of cauliflower rice
sriracha mayo (literally just put mayo and sriracha together to taste)
cucumber, sliced
jalapeño, sliced
fresh cilantro, chopped
fresh lime
optional, but totally encouraged: chicken liver pâté

Marinate the chicken for at least 1 hour. Mix up the slaw and let it hang out/pickle in the refrigerator for about 30 minutes (longer and it'll still taste great, but may lose some color/brightness). Everything nicely marinated and pickled? Now it's time to cook/eat! Preheat the oven to 425 F. Salt and pepper the chicken and place the thighs in a baking dish. Bake (along with the cauliflower rice) for 20-25 minutes (or until the internal temp is 165 F). Let rest, covered, for about 10 minutes before you cut it up into strips. The cauliflower rice can be baked at the same time as the chicken (put it about halfway through and just make sure to keep a close eye on it since it is normally cooked at 400 F). When everything comes out of the oven, assemble your bowl: cauli-rice at the bottom, topped with chicken, quick pickle carrot slaw (drained), cucumber slices, jalapeño slices, sriracha mayo, fresh cilantro and a squeeze of lime. (And pâté, if you planned ahead.) EAT.


This Crispy Chicken Banh Mi Will Make You The Sandwich Guru You Have Always Wanted To Be

The banh mi is quickly becoming the go-to sandwich of choice for many people. There are so many amazing variations, and the possibilities are endlessly delicious. This crispy chicken version is ready in minutes after some time spent marinating in the fridge—perfect to cure those cravings and guaranteed to help your kitchen become the neighborhood&aposs best sandwich shop.

Crispy Chicken Banh Mi

Makes four 8-inch sandwiches

  • 2 chicken breasts
  • 1/2 cup fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha
  • 2 tablespoons fresh-squeezed lime juice
  • 2 tablespoons sesame oil
  • 1 tablespoon ginger, grated
  • 2 garlic cloves, grated

Pickled Vegetables

  • 2 large carrots
  • 1 daikon radish
  • 3 teaspoons sea salt
  • 4 tablespoons sugar
  • 1 cup rice wine vinegar
  • 1 cup water

Sriracha Mayo

  • 1 tablespoon butter
  • 8 quail (or small/young chicken) eggs
  • Four 8-inch soft baguette rolls
  • 1 cup cilantro
  • 2 green chiles, finely sliced

Cut the chicken breasts against the grain into thin strips and place in a bowl. In a separate dish, mix together fish sauce, sugar, Sriracha, lime juice and sesame oil. Add grated garlic and ginger and mix into the sauce. Pour the sauce over chicken and mix well. Cover with cling wrap and place in the fridge for an hour (preferably overnight).

Julienne carrots and daikon into matchsticks and place them in a bowl. Add salt and sugar and massage into the carrots and daikon until the sugar and salt disappear. Cover with vinegar and water and stir together. Place in a large mason jar, cover and refrigerate for an hour (or overnight).

In a small dish, mix mayo, Sriracha and lime juice. Cover and set aside.

Heat a wok over medium-high heat. Add oil and heat for 30 seconds. Working in two batches, add chicken to the wok and stir-fry for 4 to 5 minutes, until cooked through and crispy.

Reduce heat to medium and melt butter in a large frying pan. Fry eggs until cooked over easy.

Split buns and cover both sides of each with 2 tablespoons of Sriracha mayo. Stuff each roll with a handful of pickled vegetables, chicken and a few sprigs of cilantro. Sprinkle with fresh chiles and top with a fried egg.


HOW TO QUICKLY AND EASILY JULIENNE VEGGIES

For the pickled carrots and radish, the fastest and easiest way to get those this matchstick strips is to use a julienne peeler. It works great and is one of the most used kitchen tools I have!

And if you haven’t bought daikon radishes before, you should be able to find them at most grocery stores. It looks like a long white carrot, similar to a turnip. If you can’t find them, you can use regular radishes sliced thin, or just use the carrots.


Watch the video: Huge Roast Beef, Flowing Melted Cheese, Roasted Potatoes. Street Food at Greenwich Market, London (May 2022).