BANH MI SANDWICH ENJOY DAN:

                          

                   

                        BANH MI SANDWICH by CHEF DAN:

1-large French baguette

PICKLE BRINE:

1-cup water

1-cup white sugar

1-cup rice vinegar

Pinch of salt

CHICKEN MARINATE:

1-tablespoon EACH fish sauce, lime juice

1/2-teaspoon sesame oil

1/2-tablespoon sugar

1-garlic clove, minced

1/4-teapsoon salt

1-boneless, skinless chicken beast

1-tablespoon butter

SANDWICH:

1/4-cup pickled cucumber, cut into 1/16-inch -thick matchsticks

1/4-cup pickled daikon radish, cut into 1/16-inch-thick matchsticks

1/4-cup pickled carrot, cut into 1/16-inch thick matchsticks

1/4-cup thinly sliced sweet onion

salt & pepper to taste

1-large French baguette

4-tablespoons mayonnaise

½-teaspoon Korean gochujang paste

1-tablespoons fresh cilantro

1-lime wedge

DIRECTIONS:

1.    Place pickle brine ingredients in a saucepan over medium heat.

2.    Bring to a boil & stir until sugar is dissolve, allow mixture to cool.

3.    Pour the cooked vinegar mixture over the vegetables.

4.    Allow to stand for 30 minutes or so, drain of excess vinegar mixture.

5.    Mix mayonnaise & gochujang together until creamy.

6.    In a Ziplock bag add chicken & marinate & refrigerate for 1 hour or longer is better.

7.    Remove chicken from marinate.

8.    Add butter to a skillet over medium-high heat & when sizzling.

9.    Add chicken & sauté for about 5 minutes each side. Then thinly slice.

10. Slice baguette in half & pull the center out of the bread.

10  Toast the baguette & then assemble the Banh Mi sandwich.

11  Spread each half with mayonnaise mixture & fill the cavity with sliced chicken

12  Then add pickled vegetables + sliced onion & cilantro leaves.

13  Squeeze a wedge of lime over the filling & top with other half of baguette.

ENJOY DAN:                                       BE HEALTHY EAT VIETNAMESE FOOD!!