Asian recipes/ Chicken/ Lunch

Vietnamese Banh Mi with Leftover Roasted Chicken

6 September 2020

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

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Lunch Vietnamese
By Saffron
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes

Ingredients

  • Left overs from a roasted chicken: thighs, wings, skin, whatever you have,
  • 1 Fresh Baguette (you need about 1/4 baguette per person).
  • Toppings
  • Handful koriander
  • 1 red chili, finely chopped
  • Shiraza Mayonnaise (homemade or store bought)
  • Pickled veggies, store bought or homemade
  • Sauce
  • 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

Instructions

1

Mix all the ingredients for the sauce in a small sealable jar and shake well. Season to taste and set aside.

2

If you still have some chicken skin separate it from the meat and set aside.

3

Shred the chicken meat and stir fry it on high heat in a frying pan or wok.

4

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:

5

Lightly toast the baguette ( I used whole grain, but traditionally it’s just with a plain white baguette)

6

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!

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