Grilled Chicken Bánh Mì

Grilled Chicken Bánh MìRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
The classic Vietnamese sandwich has lots of variations, but our favorites, like this one inspired by the bánh mì at Lynda Sandwich in Westminster, California, combine a generous pile of fresh herbs and vegetables with a sauce that has plenty of personality.

Yield:

Serves 4
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 514
Caloriesfromfat 36 %
Protein 42 g
Fat 21 g
Satfat 3.3 g
Carbohydrate 41 g
Fiber 3.7 g
Sodium 1382 mg
Cholesterol 114 mg

Ingredients

2 boned, skinned chicken breast halves (1 1/2 lbs. total)
4 tablespoons hoisin sauce, divided
1/2 teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
2 tablespoons vegetable oil, divided
2 tablespoons lime juice
1 tablespoon Thai or Vietnamese fish sauce
4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise
1/4 cup mayonnaise
1/2 English cucumber, cut into 2-in. matchsticks
1 medium carrot, cut into thin matchsticks
4 ounces jicama, cut into matchsticks
1 red Fresno or red jalapeño chile, halved lengthwise and sliced
Cilantro, Thai basil, and mint leaves

Preparation

1. Heat a grill to medium (350° to 450°). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.

2. Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.

3. Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.

4. Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).