There are a lot of chicken sandwiches in this world, many of which you may have even made at home. The chicken parm for instance, or a nice chicken salad number. But sandwich-crafting is a lifelong skill to be constantly honed and if you see a challenge, you owe it to the Earl of Sandwich himself to take it on.
This sandwich, courtesy of celebrated chef Kimmy Tang at Beverly Hills French-Vietnamese restaurant 9021PHO, is not that challenge. It's simply a really good, very easy grilled chicken banh mi to add to your sandwich repertoire. The marinade is great for any protein from pork to shellfish to tofu, so make extra and marinate something else while your chicken is grilling.
For the chicken
- 1 clove garlic, minced
- 1/2 shallot, minced
- 1 tablespoon sugar
- 2 teaspoons fish sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon black pepper
- 1 teaspoon lemongrass, minced
- 1/2 teaspoon sesame oil
- 1 8-ounce chicken breast
For the sandwich
- 1 (12-inch) long baguette
- 1 lettuce leaf
- a few slices each of cucumber and onion
- pickled carrots and daikon (can be found at Asian supermarkets), thinly sliced
- chopped cilantro
- sliced fresh jalapeños (optional)
- Mix garlic and shallots in a bowl with the sugar, fish sauce, oyster sauce, lemongrass, pepper and oil until sugar dissolves.
- Pour over the chicken breast and marinate for at least an hour or overnight for best results.
- Grill chicken over medium-high heat until cooked through, allow to rest for 15 minutes, then slice and set aside.
- To assemble the sandwich, place the lettuce and cucumber on the bottom half of the baguette.
- Add the grilled chicken and onion, cilantro, pickled carrot and daikon. Top with jalapeño (if you want some heat) and the other half of baguette and serve.
Find more banh mi sandwiches on Food Republic: