Uploaded July 2016 | Updated September 2026, 3 weeks ago
I had never made one of these before, and I thought this came out great! Let me know what you would do differently so I can make this even better next time.
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To Make this you will need:
1 Carrot
1 Cucumber
4 Radishes
1 Jalapeno
2 Tbsp Kosher Salt
2 Tbsp Sugar
1/2 Cup Vinegar
1/2 Cup Water
2 Tbsp Mayo, 1 Tbsp Hoisin sauce, 2 tsp Sriracha
1 Chicken Breast
Salt to Season
Pork Liver Pate (or whatever Pate you can find)
1 Baguette, Sandwich size
Cilantro
Procedure:
Combine the Salt, Sugar, Water, and Vinegar into a solution. Julienne the Carrot and Cucumber, and thinly slice the Radishes and Jalapeno. If you use a Mandolin like me, make sure you protect your hands!
Pickle the veggies for at least a half hour, or overnight.
Cook your Chicken breast as you see fit. Just remember to season it nicely and don't overcook it! I like to temp mine at 155 degrees with my awesome probe thermometer. Super Juicy every time.
Assemble your Banh Mi by mixing the Mayo, Hoisin, and Sriracha. Split the Baguette lengthwise and rip out some of the interior to make room for the veggies. Spread the sauce on the top side, and spread the tasty Pate on the other. Place it under your broiler for a minute, BUT DON'T BURN IT! Keep an eye on it.
Thinly sliced chicken breast goes on the bottom with the Pate, pickled veggies over that, and cilantro on top. Congrats, you've made a Banh Mi! Seriously... this sandwich is awesome.
I had never made one of these before, and I thought this came out great! Let me know what you would do differently so I can make this even better next time.
Subscribe to Silently Cooking! and head to:
silentlycooking.com
For More Stuff!
On Twitter at: twitter.com/SilentlyCooking
To Make this you will need:
1 Carrot
1 Cucumber
4 Radishes
1 Jalapeno
2 Tbsp Kosher Salt
2 Tbsp Sugar
1/2 Cup Vinegar
1/2 Cup Water
2 Tbsp Mayo, 1 Tbsp Hoisin sauce, 2 tsp Sriracha
1 Chicken Breast
Salt to Season
Pork Liver Pate (or whatever Pate you can find)
1 Baguette, Sandwich size
Cilantro
Procedure:
Combine the Salt, Sugar, Water, and Vinegar into a solution. Julienne the Carrot and Cucumber, and thinly slice the Radishes and Jalapeno. If you use a Mandolin like me, make sure you protect your hands!
Pickle the veggies for at least a half hour, or overnight.
Cook your Chicken breast as you see fit. Just remember to season it nicely and don't overcook it! I like to temp mine at 155 degrees with my awesome probe thermometer. Super Juicy every time.
Assemble your Banh Mi by mixing the Mayo, Hoisin, and Sriracha. Split the Baguette lengthwise and rip out some of the interior to make room for the veggies. Spread the sauce on the top side, and spread the tasty Pate on the other. Place it under your broiler for a minute, BUT DON'T BURN IT! Keep an eye on it.
Thinly sliced chicken breast goes on the bottom with the Pate, pickled veggies over that, and cilantro on top. Congrats, you've made a Banh Mi! Seriously... this sandwich is awesome.
