How To Make Banh Mi with Andrea Nguyen

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Start by preparing the pickles with daikon and carrots. Use 1 pound of daikon and 2 small carrots, cut into pieces about 3-4 inches long and roughly the width of a chopstick.

Place the vegetables in a bowl, add a little sugar and salt, and massage them gently until they start to release some water.

Prepare the brine by mixing 1/2 cup sugar with water and distilled white vinegar until clear, then pour it over the vegetables in the bowl.

Let the pickles sit for about an hour if using immediately, or transfer to a jar with the brine and refrigerate.

For the main filling, take chicken thighs and score them lightly to help them cook evenly and quickly.

Marinate the chicken with garlic, Chinese five-spice, ketchup, hoisin sauce, soy sauce, honey, and sesame oil. Ensure all pieces are well coated and let it sit at room temperature for 30 minutes or refrigerate for up to 24 hours.

When ready to cook, heat a grill or stovetop grill until very hot and smoking.

Brush a little oil on the grill, lay the marinated chicken on it, and cook until done, then let it cool slightly before slicing.

Prepare the bread rolls by placing them on a small baking sheet and warming them in a 325°F oven.

Slice the cooked chicken thinly across the grain for the sandwich.

Hollow out a bit of the inside of the bread, keeping a hinge at the back.

Spread mayonnaise on both sides of the bread, ensuring to reach the edges.

Drizzle Maggi seasoning sauce inside the sandwich for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens