Vietnamese Chicken Sandwich (Banh Mi)

Name: Vietnamese Chicken Sandwich (Banh Mi)
Yield: Makes 4 servings
Ingredients: 1/2 pound daikon, peeled; 1 carrot, peeled; 1/2 cup rice vinegar (not seasoned); 1 tablespoon sugar; 1/2 teaspoon salt; 1 (24-inch) soft baguette; 2 tablespoons vegetable oil; 1 tablespoon Asian fish sauce, such as nam pla or nuoc mam; 1/2 teaspoon soy sauce; 1/4 pound liverwurst; 2 fresh jalapeño chiles, thinly sliced; 1/2 sweet onion, cut into 1/4-inch rings; 3/4 cup (packed) cilantro sprigs; 2 cooked chicken breasts from a rotisserie chicken, thinly sliced Lettuce leaves; 2 tablespoons mayonnaise

November 7, 2012

A symbol of France’s influence on Vietnam, the banh mi sandwich showcases the tangy pickled vegetables of Southeast Asia in a French baguette piled with meat and pâté. This recipe calls for liverwurst instead of the traditional pork pâté, and roast chicken, though roast pork can be substituted for a richer flavor. Spice lovers should add a few dashes of sriracha, the sandwich’s customary condiment.

Recipe notes

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