Chicken Bahn Mi

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Bahn mi sandwiches are my top 3 sandwiches. If you didn’t know, I love a good sandwich plus I love asian cuisine! Bahn Mi is a Vietnamese classic, that comes in different varieties but this is how I love to enjoy mine. Bahn mi sandwiches are a super simple to put together. Only thing that takes long is marinating the chicken, which is key. After you marinate you cook up the chicken in a hot pan or grill, slice and lay it out on your sandwich thats smothered in Japanese Mayo, another key ingredient. Regular mayo will work too but get you some Japanese mayo! Topped with crunchy veggies like pickled carrots, crisp cucumbers and raw jalapeños. I really hope you try this Vietnamese classic!

Chicken Bahn Mi

5 from 1 vote
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Ingredients
  

  • Marinade:
  • 2-4 chicken thighs skinless and boneless
  • 1/4 cup olive oil
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 2-3 tsp everything but the bagel seasoning if you don’t have this use 1-2 tsp salt 1-2 tsp onion powder 1-2 tsp garlic powder 1-2 tsp sesame seeds
  • 1 tbsp sugar
  • 1 tbsp sesame seeds
  • 2 spring onion chopped
  • lemon grass I used chopped frozen. You can use 2 fresh lemon grass stalks or even use 1 tbsp of lemon grass paste
  • Toppings:
  • crusty sub roll
  • cucumber sliced
  • jalapeños sliced
  • red onion sliced (I pickled mine, you can use raw)
  • carrot sliced (I pickled mine, you can use raw)
  • cilantro
  • mayonaise regular or japanese mayo

Instructions
 

  • Add your chicken and all of the marinade ingredients to a bowl. Mix well, cover and let marinate for atleaast 2 hours or over night.
  • Cook your marinated chicken in a hot grill pan on the stove on medium high heat. Cook 4-5 minutes each side. Let cool a bit and slice your chicken.
  • Now assemble your Bahn Mi! Add your mayo to your crusty sub roll on each side. Place your chicken in along with all your topping ingredients. Enjoy!

Notes

Quick pickling brine. 1 cup water 1 cup apple cider vinegar 1 cup white sugar 2 tsp salt. Bring this to a boil and carefully pour over your carrots, onion or whatever you’re pickling. Let stand 30 minutes to a hour then refrigerate. This will last a few weeks. You can consume within a hour.

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