How to make the PERFECT Vietnamese (Bánh Mì) Sandwich

I have had quite a few Vietnamese (Banh Mi) Sandwiches but none have come close to this one. We have stopped going to Vietnamese restaurants due to this recipe. Give it a shot, you will not be disappointed. Please consider subscribing if you like the content.

TIMESTAMPS

00:13 MARINADE
03:34 PREPARING THE CHICKEN
05:14 PICKLED VEGETABLES
08:25 CHIPOTLE SAUCE
09:12 TOPPINGS
10:00 BOLILLO BREAD
10:20 COOKING THE CHICKEN
11:13 CHECKING THE CHICKEN TEMPERATURE
11:40 PUTTING THE SANDWICH TOGETHER
12:28 OUTRO

INGREDIENTS

Servings 3-4

BREAD

4 Bolillos (aka Hoagies, small french bread rolls, sub sandwich rolls)

MARINADE

1 lb Chicken (Thighs or Breasts)
2 Tbsp Fish sauce
2 Tbsp Soy Sauce (or Low sodium)
3 Cloves of Garlic
1 Tbsp Granulated Sugar
1 Tbsp Mayo
1/2 zest of 1 Lime
1 tsp Sriracha (Optional if you like spicy)

Mince garlic and combine in a bowl. Pour in a plastic bag or tight fitting container. Place chicken inside bag/container. Give it a toss in the marinade. Close it and set in the refrigerator for at least 30 mins. Overnight would be better.

PICKLED VEGETABLES

Thinly Sliced
6 oz Daikon (These vary in size. Get a size similar to the carrot you picked)
1 carrot
1 Cucumber
1/2 Cup Water
1/2 Cup Rice Vinegar
1/2 Cup Granulated Sugar
2 tsp Salt
1 Mason Jar or tight fitting container

*NOTE* Video shows Avocado as an ingredient. That is for the toppings, NOT the pickled vegetables.

Pour liquids in the jar, put the lid on and give it a shake. Slice all vegetables thinly and place in the jar. Add more water and/or rice vinegar if needed to top off the jar. Give it one more shake. Place the lid and put in the refrigerator for at least 30 mins.

CHIPOTLE MAYO (3-4 Servings)

1/8 Cup Cream
1/8 Cup Mayo
1/2-1 Tbsp Chipotle
1/2 juice of 1 Lime
1/2 clove of Garlic minced (optional)
Salt to taste

Mix all ingredients in a bowl until well incorporated. Cover and place in the refrigerator until ready to serve.

TOPPINGS

1/2 Bunch of Cilantro (Remove large thick stems)
1 Avocado sliced (Optional)
2 Jalapeños (Sliced or cut in circles. Remove seeds/ribs if you don't want the spiciness)

Preheat grill nice and hot. Cook chicken approximately 8-10 mins. Let cook the first 3 mins to get a nice sear. Flip and cook until you reach an internal temp of 178-180 for chicken thighs and 158-160 for chicken breast. Place in a container and let rest for 5 mins. Cut into strips and get ready to serve.

Cut your bread in half but not all the way through. Spread chipotle sauce on both sides of the bread. Fill it up with whatever you would like and enjoy.

TIMESTAMPS

00:13 MARINADE
03:34 PREPARING THE CHICKEN
05:14 PICKLED VEGETABLES
08:25 CHIPOTLE SAUCE
09:12 TOPPINGS
10:00 BOLILLO BREAD
10:20 COOKING THE CHICKEN
11:13 CHECKING THE CHICKEN TEMPERATURE
11:40 PUTTING THE SANDWICH TOGETHER
12:28 OUTRO

Thank you everyone. Have a blessed day.

IG @funkycoldmedinadiy

#banhmi #Vietnamesesandwich #vietnamesefood

[FunkyColdMedinaDIY]

Thanks for watching everyone. Check out my other videos related to basic repair/maintenance for your home and auto, as well as great cooking recipes. Please consider subscribing, I really would appreciate it. Have a great day. Let me know what you put in your Vietnamese (Banh Mi) Sandwich.

[jsmith]

Funky Cold, great video! One question. Why is it that 30 minutes of marinating is enough if you’re Russian? I am not, so I’m assuming I should go for the full hour at a minimum. Just wanted to get your thoughts. I look forward to trying this recipe. Thank you.