Spicy Chicken Sandwiches (Banh Mi Ga) |
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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 14 |
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Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003) Ingredients:
1 teaspoon lime juice or 1 teaspoon lemon juice |
1/2 teaspoon fish sauce |
1 (12 inch) baguette, halved lengthwise |
1/2 cup cucumber, thingly sliced |
1 cup cooked chicken, thinly sliced |
1 shallots or 2 scallions, thinly sliced |
1 serrano chili, seeded and finely chopped (1 tbsp) |
2 sprigs fresh cilantro or 2 sprigs basil leaves |
2 teaspoons reduced-fat mayonnaise (or ginger-miso tofu dressing) |
Directions:
1. Make Pickled Carrot & Radish (2 hrs & 20 min).
2. Combine lime juice and fish sauce in a small bowl.
3. On the bottom half of baguette, put two layers of cucumber slices.
4. Then Pickled Carrot & Radish.
5. Then chicken slices.
6. Sprinkle with shallot and chiles.
7. Dribble fish sauce mixture.
8. Top with cilantro.
9. On the top half of the baguette, spread mayo.
10. Replace the top and cut into two 6-inch sandwiches.
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