Vietnamese Banh Mi Sandwich

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Do you have things that you look for in a recipe to consider it worthy of trying? I was thinking about this the other day and came up with a list of criteria that I try to meet when putting together my recipes and meal plans (in no particular order):

  • Fast and easy to make
  • Tastes good
  • Makes leftovers
  • Reheats and freezes well
  • Able to be used in multiple ways

The last one is a wonderful bonus that keeps meals interesting. A recipe for batter that makes pancakes, waffles, donuts, muffins, or mugcakes depending on your mood. One that you can use different spices and have a different flavor combination each time you make it. Something that you can put on a bun, top a salad, shred into a wrap. Yes, those are winners in my book.

The other night I had one of those moments where I dug through the fridge looking for something and couldn’t get past a mountain of stuff blocking my view. A bit of this and of that had stacked up and was overflowing in the fridge. After flinging a bunch of containers around while grumbling, I looked over what I had and tried to get creative in my thinking.

Eating something that seems like a special creation doesn’t have to be complicated or take a lot of time. Some of the best meals I’ve put together have started with random thoughts or strange substitutions using what I had on hand. Maybe I just work well under the pressure of an overflowing fridge. Here’s what I found as I was trying to make sense of the miscellaneous plastic containers:

I also had radishes, cucumbers, spinach and cilantro since I keep these on hand for various salads. All this pretty much screamed “Banh Mi!” at me. What? Your fridge doesn’t scream at you with an international flair?! Awww, you need a new fridge. 😉 If you haven’t had a banh mi, you’ve been missing out. They are big with the food truck trend. It’s basically a sub with an Asian type theme, and it’s delish!

Vietnamese Banh Mi Sandwich Vietnamese Bahn Mi

  • 8 oz French baguette
  • 8 oz grilled chicken breast
  • 1/2 cup sliced radishes
  • 1/2 cup sliced cucumbers
  • 1/2 cup fresh spinach
  • 1/2 cup pickled carrots (See linked recipe)
  • 2 tsp gochujang sauce
  • 1/4 cup chopped fresh cilantro

Cut the baguette into two pieces approximately 5 or 6 inches long, and then slice each piece in half lengthwise. Use a knife to carefully hollow out the inside of the bread so that a “shell” of about a 1/2 inch thick is left on the top and bottom. You can save the insides for something else like croutons, breadcrumbs, or do what The Kid did… dip them in olive oil and cracked black pepper.

Slice the chicken breast into bite sized pieces. Layer the two bottom pieces of bread each with half of the chicken, radishes, cucumbers, spinach and carrots. Top with half of the gochujang sauce and cilantro. Add the top pieces of bread and enjoy.

Makes 2 sandwiches at approximately 344 calories each – 27g protein, 50g carbs, and 3g fat.

I actually doubled the recipe and had two leftover for lunches. Depending on your macros, you can easily turn this into an open faced sandwich or even a salad. I added a bunch of spinach to a bowl and dumped the leftovers on top minus the baguette for a banh mi salad. It was still really good without the bread.

Do you have the banh mi food truck trend where you live? I’m not sure how it started but glad it did. 😉

Comments

  1. We don’t have food trucks here!
    Now I can’t wait to give this a try – we can pretend it came from a food truck!
    Kim recently posted..Some Days are Harder than OthersMy Profile

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