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Roasted Chicken Banh Mi
“This easy banh mi (Vietnamese sandwich) recipe features crunchy sweet-and-sour pickles, rich and tender chicken finished with a tangy lime mayo and fresh cilantro for a healthy, mouthwatering meal.”
1 cup water
1 cup rice vinegar
⅔ cup granulated sugar
1¼ cups matchstick carrots
1 cup thinly sliced unpeeled English cucumber
¼ cup mayonnaise
1½ tablespoons lime juice
1¼ teaspoons fish sauce
½ teaspoon ground pepper
1 (16 ounce) baguette, cut into 4 portions
10 ounces pulled cooked chicken
1 cup cilantro sprigs
¼ cup thinly sliced seeded jalapeño pepper (optional)
1Combine water, vinegar and sugar in a small saucepan. Bring to a boil over high heat. Add carrots and cucumber; cook for 1 minute. Let cool completely, about 30 minutes. Drain.
2Mix mayonnaise, lime juice, fish sauce and pepper in a small bowl. Refrigerate until ready to use.
3Split baguette portions horizontally. Hollow out the tops and bottoms, leaving a ½-inch border. Spread the mayonnaise mixture on the top halves. Layer chicken, the carrot mixture and cilantro on the bottom halves. Top with jalapeño, if desired.