Our recipe of the month is for Bánh Mì Gà Nướng. Some people believe that Bánh mì are the sandwiches to end all sandwiches. We agree! Combining fresh and pickled vegetables with grilled chicken, Bánh mì gà nướng sandwiches make a light, fresh-tasting and very satisfying lunch.

Bánh mì means "baked wheat" but refers specifically to a Vietnamese baguette, and typically refers to a distinctively Vietnamese sandwich. The French introduced baguettes shortly after they had seized control of Vietnam in the late 19th century. Bánh mì rapidly became a staple of Vietnamese food and can be found in food stalls and restaurants throughout the land. They have now become quite popular in North America too. Typically, Bánh mì are inexpensive and so tasty−they really are one of the best options for fast food. Bánh is pronounced with a long a sound, and mì is pronounced like the English word "me." Vietnamese is a tonal language. The diacritic above the "a" in Bánh denotes a high tone (almost like a question mark), and the diacritic over the "i" in mì denotes a low tone. Previously we published a recipe for Vietnamese phở soup; that diacritical (which looks like a question mark without the dot)  denotes a rising tone, much like the tone used in English when asking a question. The name of the soup is pronounced "fuh?".

Vietnamese baguettes are less dense and softer than French baguettes. Most Bánh mì sandwiches usually have some sort of meat, fresh greens and quick pickles. Cold cuts, grilled chicken, ham, shredded pork, pork sausages, fish or tofu or a combination of two or more of these are all popular variations for protein. Pickled carrots, pickled radish (daikon), sliced cucumbers, and fresh cilantro are common toppings. Sliced jalapeño chilies are also used in some variations. Many Bánh mì creations also have a layer of chicken or pork pâté spread on the bottom piece of bread. Sliced avocado is also a great option. Mayonnaise is the most common condiment, but various sauces such as nước chấm dipping sauce can also be used. Some recommend dipping the sandwich in phở broth. One other version of Bánh mì is worth mentioning because it differs from all the rest. If you slice open a Bánh mì roll, add several scoops of ice-cream and top with crushed roasted peanuts, you will have a Bánh mì kẹp kem ice cream sandwich!

Some ingredients in this recipe will require a trip to a Vietnamese market, namely: the Bánh mì rolls, the daikon radish, fish sauce, and lemongrass. The radish is julienned and then mixed with an equal amount of julienned carrots and then "fast pickled." You can purchase pre-made radish and carrot pickles, but they are so easy to make and taste so much better if you make them yourself. Nearly all big grocery stores have julienned carrots, buying a bag of them will cut your work in half. Please note that the pickles need to be made an hour or more ahead of time because they should be cooled before the go in the sandwich. Note: You can use exactly the same process for making pickled red onions which are absolutely delicious.

Bánh mì gà nướng is the grilled chicken version of Bánh mì. The chicken is marinated for anywhere between 20 minutes to 24 hours, grilled and then either shredded or sliced. Marinades differ; our recipe uses lemongrass, ginger, garlic and fish sauce as main flavors. You can use chicken breasts, but we prefer using dark meat. Two chicken thighs should be more than enough for a single Bánh mì. My wife and I shared the Bánh mì shown in the picture, and it made a great lunch. If you make more chicken than you need for your sandwich, you can eat the remaining chicken as a main course with rice, or use it to make more Bánh mì the following day!

Cook's Notes: For a more authentic experience, try crisping up your Bánh mì baguette in an oven (400° for 5 minutes). Also, cutting the baguette with a bread knife or an electric knife will keep the bread from collapsing under the pressure from the knife.

I used a mini-blender to pulverize the lemongrass and the Thai pepper.

Ingredients

(use amounts sufficient for the number of sandwiches you will make)

• Grilled Chicken (or other protein of your choice)
• Pickled daikon & carrots
• Chopped cilantro
• Thinly sliced jalapeño peppers (optional)
• Sliced cucumbers
• Chicken or pork pâté (optional)
• Mayonnaise

Marinated Grilled Chicken Ingredients:

• 8 Chicken thighs
• 2 Shallots or 2 scallions (minced)
• 2 Lemongrass stalks, chopped finely
• 1 Tablespoon crushed garlic
• 1 Tablespoon soy sauce
• 1 Tablespoon lime juice
• 3 Tablespoons fish sauce
• 3 Tablespoon sugar (brown or white)
• 2 Teaspoon oil (your choice of kind)
• 1 Thai Chili, diced very fine (optional)

Chicken Preparation:

1. Mix all of the marinade ingredients in a bowl.
2. Add the chicken to the bowl and coat with the marinade.
3. Cover and refrigerate for 20 minutes up to 24 hours.
4. Grill the chicken until done.
5. Slice or shred sufficient chicken to provision the number of sandwiches you intend to make.

Pickle Ingredients:

• 1 pound carrots, peeled and julienned
• 1 pounds daikon radish, peeled and julienned
• 1/2 cup sugar
• 2 teaspoons salt
• 1 cup white vinegar
• 2 cups water

Pickle Preparation:

(*make an hour or more (can be days) before using, as the pickles should be cool)

1. Peel and julienne (matchstick) daikon radish and carrots.
2. In a pot, stir together the sugar, salt, vinegar and water.
3. Heat liquid to nearly a boil, stir to ensure that the sugar and salt are completely dissolved.
4. Fill a mason jar with radish and carrots.
5. Pour hot liquid over the radish and carrots.
6. Let pickles cool and then refrigerate.

Bánh mì Assembly

Bánh mì is assembled the same way as any subway-style sandwich. If you so desire, toast the baguette in an oven. The quickest, most economical way is to place the baguette in the oven, turn the heat up to 350° and remove the baguette when the oven arrives at that temperature (in other words, forego preheating your oven). Then proceed to slice the baguette lengthwise along the side almost all the way through. Optionally spread pâté (or avocado)  on the bottom half, add the chicken, top with the pickles and greens and slather some mayo on the underside of the top of the baguette.

Chúc Ngon Miệng (Bon Appetite)!

Recipe by T. Johnston-O'Neill
Photos by Shari Johnston-O'Neill