Banh Mi are delicious Vietnamese style sandwiches filled with fresh ingredients and crunchy bread. We added a few twists here and there to make it easier and faster without sacrifying flavor. This recipe is ideal for a week night meal.
Measure and combine the ingredients for the marinade in a large bowl and then add the strips of chicken. Allow it to sit in the fridge for 15 minutes. If you are in hurry you can shorten the time.
Combine the carrots and cucumber with the vinegar and salt and allow to sit for at least 10 minutes.
Add the oil and set the temperature to 435°F/ 225°C (high).
Remove the chicken from the marinade into a plate lined with paper towels and tap dry. Add enough chicken to the preheated pan without overcrowding and allow the chicken to sear without moving around for the first 2 minutes.
Once the chicken is seared, continue cooking for 2 to 3 more minutes while stirring occasionally. The chicken should be cooked through and dark golden brown
Turn of the heat and remove the chicken to a bowl or plate. Season with a squeeze of lime.
Cut the crunchy french rolls and and spread some mayo on both sides. Arrange some of the chicken and top with the pickled 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.
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