Vietnamese Banh Mi Sandwich Recipe

Summer is quickly coming to a close.  It breaks my heart a little because we haven't been able to go to the water slide as much as I had hoped we would.  I have a few more weeks of August so I better go at least once a week to make sure we cram plenty of chlorinated water fun into our lives.  Although I don't think my baby likes the water slide.  They have a wave pool and when the waves come on it terrifies her.  My oldest loves the wave pool and always wants to take our tube into the super deep end which terrifies me.  She's just too young!

Speaking of summer coming to a close, have I got a tasty recipe for you.  A few years ago my husband and I were living the sweet life in Hawaii as DINKS (double income no kids).  It truly was sweet.  We were introduced to the delicious Banh Mi sandwiches at a little French/Vietnamese joint called Ba Le.  So good!  When I saw this recipe I knew we would be instant friends.  We all loved this dish.  My husband invited me to make it whenever I want.  He then took all of the leftovers to work the next day before I was awake and could protest.  Next time I'll have to make double so we all have leftovers.  Try it, and try it fast!  You won't be disappointed.

To start off we need to create a little pickle.  You will need a Cucumber, some Carrots, Sugar, and Rice Vinegar.

Measure out your Rice Vinegar.

Then add in a touch of Sugar.  Ok, maybe I added a touch more than a touch...then stir together until the sugar dissolves.

Peel and Chop your Cucumber then peel and grate your Carrots.

Combine the Vinegar/Sugar mixture with the Carrots and Cucumbers.

Mix together together well, cover, and let sit in your fridge for at least an hour.

After the veg has had time to pickle you can get your other ingredients ready.  You will need the pickled veg, Chopped Lettuce, Mint Leaves, Cilantro Leaves, Shredded Chicken (I used a Rotisserie Chicken), Sriracha, Sweet Thai Chili Sauce, Mayo, and a fresh Baguette cut in half.

Spread a little may on both sides of the bread and then add a bit of the Sweet Thai Chili Sauce (I used the Mae Ploy brand) to one or both sides.  Then add a bit of Chicken to the top. 

Top the Chicken with a little Lettuce, Cilantro, and Mint Leaves.  Make sure you get the Mint because it truly makes the dish in my opinion.

Then put plenty of the pickled veg on top.

For a little kick add a bit of Sriracha.  The funny little red spots are the Sriracha..I didn't add too much to mine because I like to take it easy.  But feel free to lay it on thick if you like the spice.

Place the top on and Enjoy!

Vietnamese Banh Mi Sandwich Recipe
Source:  How Does She

1 fresh Baguette, cut in half lengthwise and then cut into portions
Mayo
Rotisserie Chicken, shredded
Cucumber, Peeled and cut into smallish chunks
Romaine Lettuce chopped into little pieces
1/2 C Shredded Carrots
Fresh Mint Leaves
Fresh Cilantro, roughly chopped
Sriracha Sauce
Sweet Thai Chili Sauce
1/2 C Rice Vinegar
1/4 C Sugar

At least one hour before meal time add the Rice Vinegar and Sugar and stir together until dissolved.  Add the chopped Cucumbers and Shredded Carrots and mix together really well.  Cover, place in the fridge, and let sit until dinner time.

Spread desired amount of Mayo on both sides of the baguette.  Add a good amount of Sweet Thai Chili Sauce to at least one side of the bread.  Top with the Chicken, Lettuce, Mint Leaves, Cilantro, and desired amount of Sriracha sauce.  Place the top of the baguette on and Enjoy!