This classic Vietnamese sandwich brings me straight back to the streets of Hanoi, I hadn’t had anything like it before. The combination of fresh Asian flavours on a French baguette was totally new to me, I absolutely loved it! To be honest, it was more than 10 years ago and my culinary experience was still pretty much unexplored by then.
When I made the Vietnamese roast chicken 2 days ago, I definitely also had this sandwich in mind and I was hoping we’d have enough leftovers. Luckliy we did, yay!
Although the chicken is already flavoured with lemongrass, ginger and garlic, I wanted to give it an extra punch. I made an additional sauce to pour over shredded chicken after I stir fried it in a hot pan.
Vietnamese Banh Mi with Leftover Roasted Chicken
- Left overs from a roasted chicken: thighs, wings, skin, whatever you have,
- 1 Fresh Baguette (you need about 1/4 baguette per person).
- Handful koriander
- 1 red chili, finely chopped
- Shiraza Mayonnaise (homemade or store bought)
- Pickled veggies, store bought or homemade
- 1 freshly rated garlic clove
- 1 spring onion very finely chopped
- 1/3 lemongrass stalk pounded and finely chopped
- 1 tbsp light soya sauce
- 2 tsp of sugar
- A drop of sesame oil
- Lime juice & fish sauce to taste
Mix all the ingredients for the sauce in a small sealable jar and shake well. Season to taste and set aside.
If you still have some chicken skin separate it from the meat and set aside.
Shred the chicken meat and stir fry it on high heat in a frying pan or wok.
When hot and starting to brown set aside in a bowl and add the sauce. Set aside while you crisp up the chicken skin in the same pan.
Assembling the sandwich:
Lightly toast the baguette ( I used whole grain, but traditionally it’s just with a plain white baguette)
Start with a layer of shiraza mayonnaise, add a layer of marinated chicken, crispy chicken skins, add the pickled veggies, koriander and some choppee chilli’s. Drizzle some more shiraza mayo on top and your’re good to go!