Name: Banh Mi (Vietnames Chicken) Sandwich
Yield: 4 servings
Ingredients: 4 chicken, thighs, poached; 1 carrots, peeled and julienned; 1 tablespoon apple cider vinegar; 1/2 cucumber, sliced finely; 1/2 cilantro bunch, stems included; 1/4 bunch argula (I ran out so used fennel here); 1 jalapeno, finely sliced; 10 thai basil leaves; 1 egg yolk; 1/4 cup olive oil; 1 teaspoon seed mustard; 1/2 teaspoon lemon juice; salt and pepper to tase; 1/2 garlic clove; fish and tamari sauce to taste

Servings: 4 persons

4 chicken, thighs, poached
1 carrots, peeled and julienned
1 tablespoon apple cider vinegar
1/2 cucumber, sliced finely
1/2 cilantro bunch, stems included
1/4 bunch argula (I ran out so used fennel here)
1 jalapeno, finely sliced
10 thai basil leaves
1 egg yolk
1/4 cup olive oil
1 teaspoon seed mustard
1/2 teaspoon lemon juice
salt and pepper to tase
1/2 garlic clove
fish and tamari sauce to taste

1
Use two baguettes or bigger rolls you can cut in half and share.. Mine I made from againstallgrain with macadamias instead of cashews and no honey
2
I sliced everything up ready to assemble. Put the carrot in the vinegar for soaking while you make the aioli.
3
To make the garlic aioli - whiz the egg yolk, olive oil, mustard, lemon juice, salt and pepper and garlic.
4
Spread garlic aioli on either side of the roll, add chicken, green onions, carrots, cucumber, arugula, cilantro, thai basil and jalapeno on the roll. Enjoy

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Banh Mi (Vietnames Chicken) Sandwich

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