Banh Mi Toppings

With apologies to 99% of the delis in America, the best sandwiches out there are Vietnamese-style banh mis. They’re loaded with fresh veggies, herbs and meat plus a spicy blast of sriracha.

The traditional variety of banh mis have pate, but I didn’t have any so I made a more Americanized version. I also combined the Sriracha with the mayonnaise to make a single spread.

Ingredients

• 2 baguettes
• 2 boneless, skinless chicken thighs, cooked
• 1 cucumber, seeded and cut into strips
• 1 carrot, finely julienned
• 1/4 of an onion, cut into thin slivers
• 4 TBSP fresh cilantro, chopped
• 1 jalapeño, finely julienned
• 2 TBSP mayonnaise
• 1/2 TBSP Sriracha
• 1 TBSP olive oil
• 2 TBSP sweet vinegar (such as cane vinegar or apple cider vinegar)

Chicken Thigh Banh Mi

Directions:

1. In a small bowl, combine mayo and sriracha, mixing well.
2. In a small skillet, heat olive oil and vinegar over medium heat. Saute carrots and onions for until carrots are darkened, but not soggy and onions are translucent. Set aside.
3. Slice open baguettes horizontally, but do not slice all the way through.
4. Spread Sriracha mayo on top and bottom halves of baguettes.
5. Place chicken equally on both baguettes then layer evenly with carrots, onions, jalapeños and cucumbers. Finally, top each sandwich with fresh cilantro. Close the sandwiches and serve.

These sandwiches aren’t 100% up to par with what you’ll find in most Vietnamese bakeries, but they will do in a pinch. Thankfully, they aren’t time-intensive at all.

Hopefully you’ll enjoy the freshness of the veggies and herbs as a change-up to the typical sandwiches you find out there. You can also substitute the meat of your choice in place of the chicken thigh meat.