Grilled Chicken Banh Mi
π‘Chef's Note
βDiscover how to make the perfect Ψ―Ψ¬Ψ§Ψ¬ Ω Ψ΄ΩΩ Ψ¨Ψ§ΩΩ Ω Ω. This Vietnamese classic is part of our lunch collection and is sure to impress your family and friends with its delicious flavors.β
Ingredients
fish sauce0.5 cup
lime juice0.5 cup
sugar0.25 cup
garlic4 cloves
jalapeno1
salt1.5 teaspoons
chicken breasts1.25 pounds
tap water0.25 cup
rice vinegar0.25 cup- salt0.5 teaspoon
pepper0.25 teaspoon
carrots2
daikon radishes2
sub rolls6
mayonnaise0.33333334 cup
cucumber0.5
cilantro leaves1 cup- jalapeno1
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Instructions
Mix the first six ingredients in a baking dish.
Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour.
Longer is better! Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
Add the vinegar, salt, red pepper, sliced carrots and radishes.
Cover and refrigerate for at least 30 minutes.
Heat the grill to medium.
Grill the chicken breasts for 5 minutes per side.
Remove from heat and cover them with foil to rest for 5 minutes.
Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
Drain the pickled veggies.
Slice the chicken into thin pieces.
Spread mayo over in the sub rolls.
Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
Serve immediately! Serve 6.
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