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

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 44.8g; dietary fiber 7.4g; sugars 5.5g; fat 5.3g; saturated fat 1g; cholesterol 73.6mg; vitamin a iu 7079.1IU; vitamin c 8.4mg; folate 15.5mcg; calcium 35.8mg; iron 1.3mg; magnesium 32.2mg; potassium 390.4mg; sodium 744.3mg; thiamin 0.1mg.
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