Start your day with Banh Mi Cay! This Vietnamese sandwich is a great fixer-upper and is loaded with flavour. The toasted French baguette adds a delightful crisp to pickled vegetables and marinated chicken. Sweet, spicy, tangy and savoury in one mouthful.
The phrase ‘Banh Mi’ translates to bread. This Vietnamese sandwich is a classic and go-to snack on the streets of Vietnam. You can even make this dish from the comfort of your own home with this Banh Mi Cay recipe and what’s more, you have the liberty of adding or replacing any ingredients. It’s totally up to you!
Banh Mi Cay Recipe
Ingredients:
-
Chicken:
-
- 450g boneless chicken breast
- 3 garlic cloves (minced)
- 1 jalapeno (chopped)
- ½ cup fish sauce
- ½ cup fresh lime juice
- 1 ½ tsp salt
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Pickled Vegetables:
- ½ cup of hot water
- ¼ cup of rice vinegar
- ¼ cup of sugar
- ½ tsp salt
- 2 carrots
- 2 daikon radishes
-
Sandwich:
- 1 (12 inch) French baguette
- 1 jalapeno (sliced)
- ¼ cucumber (sliced)
- ¼ cup mayo
- Fresh cilantro leaves
- Ground black pepper
Directions:
- Lightly toast the baguette.
- To prepare the chicken, mix the fish sauce, lime juice, salt, jalapeno and garlic in a baking dish. Add the chicken breast to the mix and refrigerate for at least an hour.
- Meanwhile, start preparing the pickled vegetables by combining hot water and sugar and stir until the sugar dissolves. Then, add in salt, rice vinegar, sliced carrots and radishes. Refrigerate for about 30 minutes.
- Grill the chicken breast on medium heat on each side. Then, slice the chicken into thin pieces.
- Drain the pickled vegetables.
- Spread the mayo over the baguette and lay the chicken, cucumbers, pickled vegetables, cilantro and jalapenos. Enjoy!
Craving for more Vietnamese cuisines? Try our recipes for Vietnamese Pancakes (Banh Ran) or Banh Khao.
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