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Chicken Bánh Mí

with Pickled Vegetables

Cooking time

0 minutes

Servings

0

Calories

0 /serving

Bánh mí is a Vietnamese term to describe bread of any variety. More specifically, it often refers to the baguette introduced in Vietnam during the 19th century by the French. The same term is also used as a label for Vietnamese sandwiches of all kinds. Since its creation, different variations of Bánh Mí have seen the day. We suggest an extra-delicious mainstream version for you to make at home: chicken Bánh Mí. Have some fun pickling some veggies and putting together beautiful sandwiches with juicy chicken and a hoisin-mayonnaise mixture. Serves 2 – Approximately 700 calories per serving.

We will send you:

  • 300g Chicken Breasts
  • 1 Bunch Cilantro
  • 1 Lebanese Cucumber
  • 2 Carrots
  • 1/4 Head Red Cabbage
  • 60ml Rice Vinegar
  • 45g Mayonnaise
  • 30ml Hoisin Sauce
  • 10ml Sesame Oil
  • 4g Brown Sugar
  • 2g Smoked Paprika
  • 1g Chinese Five-Spice
  • 2 Baguettes

You will need:

Olive Oil
Salt & Pepper
Small Pot
Medium Pan
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carbs
0 g
Sugars
0 g
Protein
0 g
Preparation
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On food and cooking
Hoisin
Hoisin sauce is made from a combination of fermented soy, garlic and vinegar. It’s dark in color and thick in consistency. Hoisin, sometimes called Chinese barbecue sauce, is a sweet fragrant sauce used frequently in Asian stir-fries and marinades.
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On food and cooking
Chinese Five-Spice
Five-spice powder is a powerfully scented mixture in which star anise and cinnamon dominate. It also includes spices such as fennel, cloves, nutmeg, Sichuan pepper and ginger (the name five-spice is symbolic rather than literal). Keep it on hand for making Vietnamese and Chinese dishes.
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Mise en place
• Wash and dry the fresh produce.
• Preheat the oven to 400°F.
• Combine the following in a heatproof bowl: Peel and cut the carrot into thin matchsticks. Thinly slice the cucumber on an angle.
• Roughly chop the cilantro.
• Remove and discard the core of the cabbage; shred the cabbage leaves paper-thin.
• In a small bowl, combine the hoisin sauce and mayonnaise; season with one pinch of S&P.
• Pat the chicken dry with a paper towel, then slice it lengthwise to create four pieces. Season with four pinches of S&P and completely coat the chicken in the bánh mì spice blend (brown sugar, paprika and Chinese five-spice); set aside to marinate.
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Pickle the vegetables
• In a small pot, combine half the rice vinegar, half a cup of water and a big pinch of salt; heat to boiling on high.
• In the bowl with the carrot and cucumber, combine a dash of the sesame oil.
• Once the pickling mixture is boiling, remove from heat and pour over the carrots and cucumber.
• Cover and set aside to pickle.
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Make the cabbage slaw
• In a large bowl, combine the sliced cabbage, remaining sesame oil, half the hoisin-mayonnaise sauce and the remaining rice vinegar.
• Toss gently to mix; season with two pinches of S&P.
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Cook the chicken
• In a medium pan (nonstick, if you have one), heat two teaspoons of olive oil on medium until hot.
• Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until cooked to 160°F (the juices should run clear).
• Set the cooked chicken aside to rest for at least 5 minutes.
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Toast the baguettes
• While the chicken rests, place the baguettes directly on the oven rack.
• Toast for 3 to 5 minutes, or until crispy on the outside and warmed through.
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Assemble the sandwiches and plate your dish
• When cool enough to handle, slice the baguettes lengthwise and cooked chicken on an angle. Divide the sliced chicken between the baguettes. Spoon some of the remaining hoisin-mayonnaise sauce over the chicken.
• Drain the pickled carrots and cucumbers. Divide the pickles between the sandwiches.
• Top each Bánh Mí with the cilantro and serve with the cabbage slaw on the side. Bon appétit!