Banh Mi are delicious Vietnamese-style sandwiches. We added a few twists here and there to make it slightly easier and faster without scarifying flavor. A great recipe for a weeknight meal.
Combini all the ingredients and mix well. Set aside.
Remove excess fat from the thighs and cut into 1" (2.5cm) strips. Add to the marinade and refrigerate for 15 minutes.
While the chicken marinates, combine the vegetables and seasoning and set aside.
Remove the chicken from the marinade on to a plate or tray lined with paper towels.
Add the oil, then preheat the pan to 435°F/ 225°C (high).
Add the chicken and sear for 2 minutes.
Begin to stir and continue to cook the chicken for 2 more minutes.
Turn off the heat, transfer the chicken to a bowl and and season with a little fresh lime juice. Thoroughly wash and dry the pan.
Cut the crunchy french rolls in half and spread some mayo on both sides. Arrange some of the chicken and top with the vinegary vegetables. Top with fresh cilantro leaves and a squeeze of fresh lime juice. If you like them spicer, add some of your favorite hot sauce.
Get the latest recipes, tips and tricks from the Cue test kitchen!