After trying Banh Mi for the first time last weekend at Tomorrowworld, I had to make it my next mission! It was my favorite meal I had that weekend and was so different/spicy/delicious. I’ve been seeing it lately in magazines/Instagram/etc., but didn’t know where I could try it around here (still don’t), but Tomorrowworld had a bunch of food trucks running the vender booths, so it was so fresh and a perfect combo of flavors.
I looked it up when I got home to see what the definition actually was — Báhn Mi is a Vietnamese term for bread or baguette, and in the Western Hemisphere) ‘Bahn Mi’ is just simply a meat-filled sandwich on “Báhn Mi” (bread) or a baguette. Meat on bread… so a sandwich?? Easy enough, I think.
Well, this rendition of the chicken bahn mi is based off of Food & Wine’s Crispy Chicken Banh Mi and allrecipes.com’s Banh Mi recipe. I learned the hard way to use a food processor instead of trying to chop all the carrots, diakon and onion into matchstick size pieces. Food processor = ease and speed. I’m down with that. Click here to find out how to grate your veggies in your food processor.
What you need for the ‘slaw’:
What you need for Chicken Bahn Mi ‘slaw’: Sea salt, rice vinegar, sugar, carrots, a while onion, and a diakon radish (and water)
The pickled mixture was so perfect, I found myself just snagging bites before it had even marinated. You gotta taste as you go, right?
I’m pretty sure the sandwich we had at Tomorrowworld had some sort of cucumber in the slaw, and I read a few recipes that include it, so really you may add it if you wish. It seems like the diakon radish, carrots and rice vinegar (or rice wine vinegar) are the main, consistent components.
Cook the chicken however you want, but I cooked it in an electric Wok (that was my parents and has literally been in the cabinet since I moved in, and we JUST dug it out — like 5 1/2 years later). Anyways, it’s red, it’s large, and it’s awesome. I couldn’t believe how quickly it heated up. You can use any mild high-heat oil for the chicken if you are pan- or wok-frying. I used Grapeseed until I ran out, then added some Canola to make sure it all didn’t get too hot. It got really hot and gave the chicken some nice ‘char’-looking marks — that added some great flavor, and the chicken stayed moist because I kept the lid on the wok most of the time.
I can’t believe it’s the first time I’ve used the wok. It’s amazing, and I can tell we’re gonna have a wonderful time together. :) The one I have is similar to this one from Amazon, only RED!
If you’d rather broil the chicken (or don’t have a wok), here’s the allrecipes link for help.
Also, I’m not a mayonnaise kinda girl– I don’t know why I don’t like it, but I still haven’t gotten around to it :-| But if it’s mixed with stuff, especially Sriracha and lime, I can dig it. Slather that stuff on the bun — I suggest both both buns!
I love spicy, so I added some thin-sliced jalapenos.
And I added more Sriracha before I dug in!
Happy tonight because both my tigers won their football games! Auburn beat San Jose State and #12 Clemson beat an undefeated #6 Notre Dame team by 2 points! Yay football excitement!! (and Peyton Barber) (#BYOG)
- Use a food processor's grating blade to grate carrots, diakon, and onion. Pour into a large bowl and pour salt and sugar over mixture. Massage until it's no longer visible. Add water and wine vinegar and stir. Let sit for at least an hour overnight in fridge.
- Mix all "Chicken" ingredients together adding the chicken last, and let marinate for at least an hour up to overnight.
- Mix Siracha mayonnaise ingredients together.
- Cover the bottom of a wok with high-heat oil and crank up heat to 400 degrees F. After about 4-5 minutes, or oil is heated, add chicken cooking about 2-4 minutes on each side, until cooked through. Outsides should be crisp and brown. Cover wok when not turning chicken.
- Slice bread in half and spread both buns with Sriracha mayonnaise, add the chicken, pickled veggies, sliced jalapenos, cilantro and extra Sriracha if you wish. ENJOY!
- *I used a dash of ground ginger
Find That Square Plate on social media:
Facebook · Instagram · Twitter · Foodspotting · Tumblr · E-mail
Be sure to subscribe to receive a
|
|
Excited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.
Click the picture to find out more!
View my other e-books HERE.
