Chicken Banh Mi (Vietnamese Sandwich)

recipetineats.com

Lauren Campbell

subheading: PICKLED VEGETABLES:

2 medium carrots , peeled cut into 2 to 3mm / 1/10″ batons (Note 1)

½ large white radish (daikon), peeled, cut the same as carrots (Note 1)

1 ½ cups boiling water

½ cup white sugar

4 tsp cooking / kosher salt

¾ cup rice wine vinegar (sub apple cider vinegar)

subheading: BANH MI:

4 crusty white rolls ~ 20cm/8" (Note 2)

2 to 3 tbsp salted butter

120g/ 4 oz chicken pate (or other pate of choice)

4 tbsp whole egg mayonnaise or Kewpie

4 cups (400g/ 14oz) shredded chicken (1 small store bought or homemade brined roast chicken, or poached breast)

2 to 3 green onion stems , cut to bread roll length (3 pieces per Banh Mi)

1 cucumber , thinly sliced lengthwise (2 slices per Banh Mi)

1 ½ cups (lightly packed) coriander/cilantro sprigs

¼ tsp Maggi seasoning per Banh Mi (Note 3)

2 to 3 birds eye or Thai red chilli , finely sliced

Directions at recipetineats.com

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