Vietnamese Chicken Sandwich (Banh Mi)

• Ready in 30m

• Serves 4

• 423 calories

• 19.39g carbs

If you have approximately 30 minutes to spend in the kitchen, Vietnamese Chicken Sandwich (Banh Mi) might be a super dairy free recipe to try. This recipe makes 4 servings with 424 calories, 31g of protein, and 24g of fat each. For $2.35 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Epicurious requires mayonnaise, lettuce leaves, carrot, and liverwurst. 1 person has made this recipe and would make it again. It is an affordable recipe for fans of Vietnamese food. It works well as a main course.

15 ingredients

1. 1 tbsp asian fish sauce
2. 24 inch baguette
3. 1 carrot
4. 2 chicken breasts from a rotisserie chicken
5. 3/4 cups cilantro sprigs
6. 1/2 lb daikon
7. 2 jalapeños
8. 4 servings lettuce leaves
9. 1/4 lb liverwurst
10. 2 tbsps mayonnaise
11. 1/2 cups rice vinegar
12. 1/2 tsps soy sauce
13. 1 tbsp sugar
14. 1/2 onion
15. 2 tbsps vegetable oil

Instructions

1. Preheat oven to 350°F with rack in middle.
2. Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables.
3. Let slaw stand, stirring occasionally, 15 minutes.
4. Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes.
5. Cut off and discard round ends, then split baguette.
6. Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread.
7. Spread liverwurst on bottom layer of bread and top with chiles, onion, and cilantro.
8. Drain slaw in a colander.
9. Arrange chicken, slaw, and lettuce on cilantro.
10. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.