Vietnamese Chicken Sandwich (Banh Mi)

Ingredients for Vietnamese Chicken Sandwich (Banh Mi)

• 230g daikon, peeled

• 1 carrot, peeled

• 120ml rice vinegar (not seasoned)

• 1 tablespoon sugar

• 1 (24-inch) soft baguette

• 2 tablespoons vegetable oil

• 1 tablespoon Asian fish sauce

• 1/2 teaspoons soy sauce

• 110g liverwurst

• 2 fresh jalapeños, thinly sliced

• 1/2 sweet onion, cut into 1/4-inch rings

• 3/4 cup packed coriander sprigs

• 2 cooked chicken breasts from a rotisserie chicken, thinly sliced

• Lettuce leaves

• 2 tablespoons mayonnaise

How to make Vietnamese Chicken Sandwich (Banh Mi)

Preheat oven to 177°C with rack in middle.

Shred daikon and carrot in a food processor fitted with medium shredding disk. Stir together vinegar, sugar, and 1/2 teaspoons salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.

Meanwhile, heat baguette on rack in oven until crusty, about 5 minutes. Cut off and discard round ends, then split baguette.

Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread. Spread liverwurst on bottom layer of bread and top with chillies, onion, and coriander.

Drain slaw in a colander.

Arrange chicken, slaw, and lettuce on coriander. Spread top layer of bread with mayonnaise and cut sandwich crosswise into fourths.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.