Recipe: Hanoi Grilled Chicken Banh Mi Sandwiches
SandwichesHANOI GRILLED CHICKEN
"Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette."
"When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken."
1 1/2 pounds boneless, skinless chicken thighs
1/4 teaspoon sugar brimming
1/4 teaspoon salt
1 1/4 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
About 1 1/2 tablespoons canola oil
Trim and discard big fat pads from the chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.
In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.
TO GRILL THE CHICKEN:
Preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on.
Cook the chicken for 6 to 10 minutes, turning several times,* until clear juices flow out when you pierce the flesh with the tip of a knife.
Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the Hanoi Grilled Chicken Banh Mi (recipe follows).
Keep leftovers refrigerated for up to 3 days, warming the chicken in the microwave oven or skillet over medium heat, adding any cooking juices for depth.
*When to flip the chicken: After putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border of about 1/4-inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like.
Makes enough for 6 banh mi
HANOI GRILLED CHICKEN BANH MI SANDWICHES
Makes 6 sandwiches
2 crusty French baguettes
Mayonnaise
1 recipe Hanoi Grilled Chicken (recipe above)
1 recipe Daikon and Carrot Pickle (see recipe)
1 bunch fresh cilantro
1 jalapeno pepper, thinly sliced (optional)
TO PREPARE THE BREAD:
Preheat oven to 325 degrees F.
Cut the baguette into 6 pieces, about 6- or 7-inches in length. Warm them in the oven for 3 to 6 minutes.
Cool for a few minutes, then use a serrated bread knife to slit the bread lengthwise, leaving it attached on the back side to hold the sandwich together. If the bread is especially thick, pull out a little of the insides.
TO MAKE THE SANDWICHES:
Spread mayonnaise on the two cut sides of the bread. Working from the bottom up, layer on the chicken, followed by 1/4 cup of the drained Daikon and Carrot Pickle, 2 to 3 sprigs of cilantro, and 3 or 4 jalapeno slices (if using). Close the sandwich and use the bread knife to cut in half crosswise.
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Banh Mi Handbook by Andrea Nguyen
"Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette."
"When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken."
1 1/2 pounds boneless, skinless chicken thighs
1/4 teaspoon sugar brimming
1/4 teaspoon salt
1 1/4 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
About 1 1/2 tablespoons canola oil
Trim and discard big fat pads from the chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.
In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.
TO GRILL THE CHICKEN:
Preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on.
Cook the chicken for 6 to 10 minutes, turning several times,* until clear juices flow out when you pierce the flesh with the tip of a knife.
Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the Hanoi Grilled Chicken Banh Mi (recipe follows).
Keep leftovers refrigerated for up to 3 days, warming the chicken in the microwave oven or skillet over medium heat, adding any cooking juices for depth.
*When to flip the chicken: After putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border of about 1/4-inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like.
Makes enough for 6 banh mi
HANOI GRILLED CHICKEN BANH MI SANDWICHES
Makes 6 sandwiches
2 crusty French baguettes
Mayonnaise
1 recipe Hanoi Grilled Chicken (recipe above)
1 recipe Daikon and Carrot Pickle (see recipe)
1 bunch fresh cilantro
1 jalapeno pepper, thinly sliced (optional)
TO PREPARE THE BREAD:
Preheat oven to 325 degrees F.
Cut the baguette into 6 pieces, about 6- or 7-inches in length. Warm them in the oven for 3 to 6 minutes.
Cool for a few minutes, then use a serrated bread knife to slit the bread lengthwise, leaving it attached on the back side to hold the sandwich together. If the bread is especially thick, pull out a little of the insides.
TO MAKE THE SANDWICHES:
Spread mayonnaise on the two cut sides of the bread. Working from the bottom up, layer on the chicken, followed by 1/4 cup of the drained Daikon and Carrot Pickle, 2 to 3 sprigs of cilantro, and 3 or 4 jalapeno slices (if using). Close the sandwich and use the bread knife to cut in half crosswise.
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Banh Mi Handbook by Andrea Nguyen
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