I got a range of requests from Bún (Vermicelli Noodles) to Gỏi Cuốn (Spring/Summer Rolls) and even Bánh Mì (sandwiches).
But truth be told, outside of the occasional Bánh Mì Chả Lụa (Vietnamese “Ham”/”Sausage” Sandwich), I rarely ever make Bánh Mì.
By no means is Bánh Mì difficult to assemble but I’ve always been lucky enough to have local Bánh Mì shops nearby and at under 3 bucks a pop (and that’s on the high end), I have been just darn lazy. Yup, I admit it.
At it’s base, Bánh Mì is made up of a toasted french baguette, pickled veggies, tons of cilantro, mayonnaise, and some type of protein. But don’t let it fool you. Just because it sounds simple, doesn’t mean the flavors aren’t genius!
Bánh Mì is all about balance. The great crunch from the baguette, savory flavors from the protein, bright notes from the herbs and the sweet/tangy aspects of the pickled veggies. Just Perfect.
But I realize not everyone has access to yummy Bánh Mì shops so I thought it would be fun to share a delish and easy method. For this particular Bánh Mì Gà Nướng, I used chicken thighs marinated with Chinese Five-Spice and Maggi Seasoning Sauce. In fact, this is how our mom would often marinade our poultry—including our Thanksgiving turkeys every year! The Five-Spice gives a deep, earthy flavor from the combination of star anise, cloves, and other goodness. Trust me, it’s amazing.
And with that friends—Ăn ngon! Stay tuned next week for another Vietnamese dish!
Bánh Mì Gà Nướng (Vietnamese Roasted Chicken Sandwich)
4 6-inch Baguette Rolls, lightly toasted and sliced lengthwise
Five Spiced Chicken*
Đồ Chua (Pickled Vegetables)*
1 Bunch Fresh Cilantro Leaves, washed and dried
1 Jalapeno Pepper, seeded and thinly sliced
1 Small Cucumber, thinly sliced lengthwise
6 Chicken Thighs, bone in and skin on
1 Tablespoon Five-Spice Powder
¼ Cup Granulated Sugar
2 Teaspoons Black Pepper
3 Tablespoons Minced Garlic
2 Tablespoons Vegetable Oil
½ Cup Maggi Seasoning Sauce
Đồ Chua (Pickled Vegetables):
1 Cup Carrots, julienned
1 Cup Daikon Radish, julienned
2 Tablespoons Granulated Sugar
1 Teaspoon Kosher Salt
1 Cup Rice Wine Vinegar
½ Cup Boiling Water
2 Large Egg Yolks, at room temperature
1 Cup Vegetable Oil
1 Tablespoon Lemon Juice
1 Garlic Clove, minced
¼ Cup Fresh Cilantro Leaves, chopped (optional)
2-3 Dashes Nước Mắm (fish sauce)
Prepare the marinade for the chicken. In a large bowl, whisk together the Five-Spice, sugar, and pepper. Stir in garlic, Maggi and oil until the dry ingredients have dissolved. Submerge the chicken into the marinade, being sure to coat both sides. Cover the bowl and refrigerate for at least 60 minutes.
Meanwhile, prepare the Đồ Chua (Pickled Vegetables). In a medium sized bowl, dissolve the sugar and salt with the boiling water. Add the vinegar and allow the liquid to cool to room temperature. Add the vegetables and refrigerate for at least 30 minutes.
Prepare the mayonnaise. In a blender, add all the ingredients except the oil. Pulse several times and then slowly drizzle in the oil until the mayonnaise has properly emulsified. Refrigerate until ready for use. *You can also use jarred mayonnaise to substitute*
Preheat oven to 400 degrees F. Grease a baking sheet with oil and place the marinated chicken thighs on the sheet, skin side up. Roast for approximately 30 minutes until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken and transfer to a plate. Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into pieces.
Assemble the Bánh Mì. Spread a heaping spoonful of mayonnaise inside one side of each toasted baguette roll. Fill each roll with the chicken and drizzle a bit of the pan drippings over the meat. If desired, sprinkle with more black pepper. Fill the sandwiches with pickled vegetables, jalapeno and cucumber slices, and the cilantro. Enjoy!