Vietnamese Chicken Sub (Banh Mi)
Vietnamese food is known to be fresh and flavourful. It's easy to make your own version of the ever popular Banh Mi sandwich. Children in our Kids Cooking Classes love stuffing their sub sandwich with lots of crisp veggies, try it at your home!
- 1/2 cup soy sauce
- 1/2 cup lime juice
- 1/4 cup sugar
- 3 -4 cloves garlic minced
- 1 chopped jalapeno
- 1 1/2 tsp salt
- 1 package fresh chicken tenders or boneless chicken thights
- 1/2 cup hot tap water
- 1/4 cup rice vinegar
- 1 head napa cabbage or romaine
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 2 carrots sliced thin on the bias
- 1/2 daikon radish sliced thin on the bias
- 6 soft sub rolls
- 1/3 cup mayonnaise
- 1/2 cucumber sliced thin
- 1 cup cilantro leaf or mint
- 1 sliced jalapeno for extra heat (optional)
Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
Open the sub rolls and grill the insides for about 1-3 minute—until toasted.
Drain the pickled veggies. Slice the chicken into thin pieces. Slice the cabbage or lettuce thin.
Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves, cabbage and jalapeños in the rolls.