Chicken Bánh Mì
The used oat products were provided for free from Alleskörner.
Bánh Mì, if you translate it literally “bread”, is a very tasty sandwich from Vietnam. As a fusion from french baguette and regional cooking developed during the colonial era , the original is normally filled with pork, pate and lots of vegetables. But there is not just one way to top the bread, instead the many regional cousins in Vietnam are mirrored in the varieties of this sandwich.
Though I do love to make a version with pork (which I will some day also post on this blog), I do also like this version with chicken, if that happens to be around. I coat the chicken strips with oat bran (“Haferkleie”) and lime instead of breadcrumbs (or panko) and fry them in a homemade spiced oil. Oat bran has in my opinion the great advantage, that it is 1. tastier and 2. a whole-grain product, which personally agrees better with me. You can use oat bran everywhere instead of bread crumbs and it certainly will be a reoccurring guest in my pantry from now on.
If you would like to try a version with pork there is a tasty recipe for a grilled version to be found at Germanabendbrot.de. Otherwise I wish you a lot of fun assembling my version of a chicken bánh mì (or the vegan variation at the end of this site).
Recipe – Chicken Bánh Mì
Amount: 4 portions; time: 50 minutes preparation
- 1 lime (skin and juice, separated)
- 3 heaped tsp mayonnaise
- 1 normal tsp Sriracha sauce
- 3 tbsp appel vinegar
- 2 tbsp sugar
- 2 carrots
- 1/2 white radish
- 1/2 cucumber
- 1 thumbsized piece fresh ginger
- 2 garlic cloves
- 1 fresh chili
- 3 tbsp vegetable oil
- 70 g oat bran
- 1 egg
- 2 tsp salt, separated
- 1/2 tsp pepper, 1/2 tsp paprika poweder
- 400 g chicken stripes (chicken breast cut into 2 cm wide very long stripes)
- 1 baguette or chiabatta bread
Recipe – Chicken Bánh Mì
Wash 1 lime. Grate of skin. Separate it into 2 small bowls (1 bowl for the sauce, 1 for coating the chicken). Then juice the lime. Fill half of the juice in a big bowl (for pickeling the vegetables). Keep the other half of the juice for later.
In the small bowl for the sauce with the lime zest add 3 heaped tsp mayo, as well as 1 normal tsp Sriracha sauce (or a similar chili sauce). Add a bit of the reserved lime juice and mix well. Taste the sauce and adjust lime juice, mayo and chili to your liking.
Add the remaining lime juice to the rest of it in the big bowl. Now pour in 3 tbsp apple vinegar and 2 tbsp sugar. Stir together.
Peel 2 carrots and 1/2 white radish and cut into about thumb length, very thin Julienne-stripes. Add to the big bowl and coat with the liquid. Stir every few minutes during the rest of the recipe but let the vegetables pickel for at least 10 minutes.
Wash and half 1/2 of a cucumber and core with a teaspoon. Cut into fine julienne stripes as well and set aside.
Peel 1 thumb sized piece of fresh ginger, cut into thin slices and then these into fine stripes. Do the same to the 2 cloves of garlic. Once the chili is cored, also cut it into fine stripes (wash your hands well and do not touch your eyes).
Add ginger, garlic and chili in a small, still cold pan. Then add 3 tbsp vegetable oil and just now set on the stove and turn it to high. In this way the stripes will be fried and give part of their taste to the oil. This takes just under 3 minutes. Keep stirring from time to time and watch it carefully. Once the first pieces turn a light brown, sift the oil through a (metallic) sieve into a bigger pan. Place the stripes in the sieve on kitchen paper. Season with salt and pepper.
In the second small bowl with lime zest add 70 g oat bran and 1 tsp salt. Stir together.
In another small bowl mix 1 egg with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp paprika powder.
Now heat the infused oil in the big pan. Take the 400 g chicken stripes and first dip them into the egg and then coat them in the oat bran. Fry on both sides in the pan until golden brown once the oil is hot.
As soon as the chicken is done set it aside (slice up one piece to check doneness) and take the pan from the stove.
Then cut the bread into 4 pieces and half these. Place on 4 plates. Add 1 drop of sauce on each half and spread. Spread the pickled carrots, radish and cucumber on all halves. Cut the chicken into small pieces and divide evenly. Sprinkle with the Ginger-Garlic-Chilli-Fries and enjoy your Bánh Mì.
A few notes on the side:
- if you would like to serve the sandwich as shown in the picture on this site, you will have filling left over for the next day (yay!), but the bread to filling ratio will be off.
- If you are preparing this meal for two, make the same amount and keep some for the next day (then the amount of work is actually worth it).
- Next “if” – if you want to enjoy this low carb just leave out the bread and eat it as a salad – the mayo makes a good dressing stretched with a bit of water.
- And finally, if you do not feel like buying oat bran just stick to bread crumbs (though personally I do prefer the taste of oat bran).
And last but not least, the vegan option: choose tofu or seitan instead of chicken and instead of the egg stir 50 ml vegetable milk and 25 g flour (with salt, pepper and paprika) together (and of course make sure to substitute the mayo as well).