Tender grilled chicken, crunchy pickled vegetables, a lightly spicy mayo and a crispy baguette come together in this bánh mì bursting with fresh, vibrant flavour in every bite.
Prep Time: 20–25 minutes
Cook Time: 10–15 minutes
Total Time: 30–40 minutes
Servings: 2
INGREDIENTS
For the chicken
- 4 boneless, skinless chicken thighs
- 2 garlic cloves, minced
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) hoisin sauce
- A drizzle of Maison Orphée Extra Virgin Olive Oil
For the pickled vegetables
- 1 carrot, julienned
- 1 piece of daikon, about 4 in (10 cm) long, julienned
- 1 cup (250 ml) Maison Orphée Apple Cider Vinegar
- 1 cup (250 ml) water
- 2 tbsp (30 ml) sugar
For the spicy mayo
- ⅓ cup (80 ml) Maison Orphée Fresh Mayonnaise
- 1 tbsp (15 ml) sriracha
For assembly
- 2 sub rolls or 1 baguette, cut in half
- 2 tbsp (30 ml) hoisin sauce
- A few jalapeño slices
- Fresh cilantro leaves
INSTRUCTIONS
- In a bowl, combine the chicken thighs, soy sauce, hoisin sauce, garlic and a drizzle of olive oil. Let marinate while preparing the remaining ingredients.
- In a small saucepan, combine the water, apple cider vinegar and sugar. Heat over medium heat until the sugar has completely dissolved and the mixture is hot, without bringing it to a boil.
- Place the carrot and daikon in a bowl. Pour the hot pickling liquid over the vegetables. Let cool slightly, then refrigerate for at least 15 minutes.
- Meanwhile, heat a skillet or grill over medium-high heat. Cook the chicken for 4 to 5 minutes per side, or until fully cooked and lightly caramelized. Let rest for a few minutes, then slice thinly.
- In a small bowl, mix together the mayonnaise and sriracha.
- Slice open the rolls and spread the spicy mayo on one side. Spread the hoisin sauce on the other side. Fill with the grilled chicken, drained pickled vegetables, jalapeño slices and fresh cilantro.
- Serve immediately and enjoy.
Tip: For even more flavour, let the vegetables pickle for a few hours in the refrigerator before assembling the bánh mì. 🌿🥕🥖