Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a traditional Vietnamese sandwich.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Mash garlic and salt into a paste with the flat side of a chef's knife. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chiles; toss to coat.

  • Slice baguette into 4 equal lengths. Split each piece horizontally. Spread the cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and five-spice powder. Top with the carrot salad and cilantro leaves. Cover with the bread tops.

Nutrition Facts

350 calories; protein 36.1g 72% DV; carbohydrates 44.8g 15% DV; exchange other carbs 3; dietary fiber 7.4g 30% DV; sugars 5.5g; fat 5.3g 8% DV; saturated fat 1g 5% DV; cholesterol 73.6mg 25% DV; vitamin a iu 7079.1IU 142% DV; vitamin c 8.4mg 14% DV; folate 15.5mcg 4% DV; calcium 35.8mg 4% DV; iron 1.3mg 7% DV; magnesium 32.2mg 12% DV; potassium 390.4mg 11% DV; sodium 744.3mg 30% DV; thiamin 0.1mg 10% DV.