Marinated Chicken Banh Mi Sandwich – Vegan or Vegetarian or Not!

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All Photos © Christine Elise McCarthy 2013

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This fucker was awesome!  There are a few steps to assemble the ingredients but they are all easy.  You can make this with real chicken or with any sort of chicken substitute you might like.  I am obsessed with Trader Joe’s fake chicken (and beef).  They do not have an overpowering taste & can easily be manipulated & I like the texture, too.

UPDATEBeyond Meat (see site for locations to buy it near you) is a SUPERIOR vegan chicken!  I recommend it with complete enthusiasm – even over the Trader Joe’s brand.

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Beyond101

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Traditionally, banh mi have pork in them but I haven’t found a decent fake pork – unless you believe that pork is “the new white meat.”  If so – this fake chicken could masquerade as fake pork, too.

This takes a few hours of planning ahead so that you can marinate the chicken & pickle the carrots & jalapeno (and daikon – if you have it.  I did not).

I used real mayo & real fish sauce.  You can use a vegan version of either or both.  There are lots of pretty simple recipes for vegan fish sauce HERE.  Whatever you do, do not skip the marinade because it tastes great & the sriracha mayo is good enough to eat with a spoon.

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Marinated Chicken Banh Mi Sandwich – Vegan or Vegetarian or Not!

Makes two sandwiches

INGREDIENTS

2 crusty rolls or some high quality baguette

8 oz faux chicken (or real chicken)

1 avocado – cut into slices

1/2 cucumber – sliced thin

leafy lettuce

2 radishes – sliced thin

1 jalapeno – seeded & sliced thin

cilantro

Olive oil or cooking spray

For the pickled vegetables

1 carrot – cut into matchsticks

daikon – cut into matchsticks

1 jalapeno – seeded & cut into matchsticks

3 cups warm water

3 TBS sugar

2 TBS salt

4 TBS white or rice vinegar

For the marinade

1/4 cup low sodium soy sauce

6 garlic cloves (or to taste) – minced

4 shallots (or 1/2 small onion) – diced

2 TBS fish sauce (or vegan version – or omit it)

1 tsp sugar

2 tsp Chinese five spice

1 TBS vegetarian (or other) hoisin sauce

1 tsp sriracha (or to taste)

For the spicy mayo

1/4 cup mayo (or vegan alternative)

1 lime

3 TBS sriracha

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DIRECTIONS

Heat the oven to 350.

For the pickled vegetables

Warm the water & add the sugar, salt & vinegar & stir until the sugar & salt dissolve.  Put the matchstick veggies in a bowl or jar & cover with the warm water mix.  Store in the fridge for at least and hour or two.

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For the marinade

Blend all the marinade ingredients & add the chicken to it.  Store in the fridge for at least an hour.

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For the spicy mayo

Blend the mayo with the sriracha & the juice of the lime.  Store in the fridge.

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For the Banh Mi

Prepare the cucumber, avocado, radishes & jalapeno.  Set aside.

Heat a frying or grill pan.  Treat it with cooking spray or olive oil & cook up the marinated chicken.  If using real chicken – be certain it is cooked through.  Set aside.

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Scoop the soft part of the bread out & throw it away.  Heat the bread in the warm oven for 5 minutes.

To assemble – simply spread some spicy mayo on the bread.  Then layer on some chicken.  Then pickled veggies (drained well!) & radish slices.  Add sliced cucumber & jalapeno.  Add lettuce & cilantro.  Add some avocado.  Smash it together.  Shove it in your face – and feel free to dip it in the extra spicy mayo.

See?  What’d I tell you?

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