Bánh mì gà nướng - Vietnamese Grilled Chicken Sandwich
Discover how to make the ultimate Vietnamese Grilled Chicken Sandwich (Bánh mì gà nướng) — a perfect balance of smoky, savoury chicken, crisp pickled veggies, and soft baguette. This easy recipe brings authentic Vietnamese street food flavour right to your kitchen.
Equipments
- 1 Air fryer
Ingredients
Pickled carrots and daikon
- 1 Small carrot ( julienned : 0.3 lb)
- 1 Medium daikon ( julienned : 1 lb)
- 3 tbsp granulated sugar
- 1 tbsp salt
- 3 tbsp vinegar
- 1 cups water
The marinade and chicken
- 1 tbsp five-spice powder
- 2 tbsp cooking oil
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1/2 tps pepper
- 1 tbsp honey
- 3 Shallots (minced)
- 3 cloves garlic (minced)
- 2 stalks fresh lemongrass (cut into pieces)
- 1 lb boned chicken thighs 4 chiken thighs
Herbs and Sandwiches
- 4 loaves bread or Baguettes
- 2 cucumber sliced
- 1 jalapeno sliced
- Mayonnaise, Soy sauce ( optional)
Instructions
- Start by preparing the daikon and carrots. Add the julienned carrots and daikon to a bowl and coat them with the salt. Let it sit for 15 minutes, then rinse thoroughly to remove the salt and squeeze as much water as possible. Mix the water, vinegar, salt, and sugar until dissolved. Put the squeezed carrots and daikon in a jar, then add them.
- Then prepare the chicken. In the large bowl, add 1 tablespoon of cooking oil, the fish sauce, oyster sauce, pepper, sugar, salt, minced shallots, minced garlic, sliced lemongrass, and honey. Mix all the ingredients and let them marinate for about 30 minutes.
- Put the marinated chicken in the air fryer and cook for 10 minutes on each side, flipping once. It’s done once it’s turned brown or it reaches an internal temperature of 160 degrees F.
- To assemble the sandwiches, open each piece of bread and spread mayonnaise and soy sauce on both sides. Fill with the Vietnamese pickled daikon and carrots. Slice the grilled chicken, and add it to the sandwiches, along with sliced cucumber and cilantro. Serve!
