Wednesday, January 8, 2014

Chicken Banh Mi

After a good month of over eating I decided it was time to lighten up a bit.

Ever since I first discovered how awesome fish sauce is I have been obsessed with Vietnamese style food. It is so fresh and crisp; it is sweet but sour and a little spicy. I just love it.

When I saw this recipe for Chicken Banh Mi sandwiches in a Cooks Country Magazine I knew I had to give it try.

What you need,

2 carrots, peeled and shredded (I used a box grater it worked great)
2 small Kirby cucumbers halved lengthwise and sliced thin.
5 tbsp. lime juice (about 3 limes)
¼ cup fish sauce
3 tbsp. brown sugar
1 rotisserie chicken, meat shredded into bite sized pieces
½ cup mayo
5 tsp. Sriracha sauce
4 soft sub buns split lengthwise and toasted
½ cup fresh parsley leaves (or cilantro if you prefer)
10 or so fresh mint leaves

In a small bowl combine the carrot and cucumber along with 2 tablespoons of the lime juice and 1 tablespoon of the fish sauce. Let the mixture stand for about 15 minutes.

In a large bowl combine the sugar, remaining 3 tablespoons of lime juice and remaining 3 tablespoons of fish sauce, whisk to combine.
Add the chicken and toss to coat.

In a separate small bowl combine the mayo and Sriracha sauce.

Spread some mayo on the toasted buns. Divide the chicken between the buns and top with the pickled veggies, leaving the liquid in the bowl. Top with the fresh parsley and mint.

Simple, healthy and delicious.
What more could you want in a sandwich!

Loved these so much!


1 comment:

  1. Who would have thought when you first moved to Vancouver that you would be cooking funky stuff like this!