Grilled Chicken Banh Mi – a grilled chicken dish in Hanoi, a Vietnamese sandwich stuffed with shredded chicken, herbs, and lettuce.
Andrea Nguyen, a well-known culinary writer and cookbook author, is about to release a new cookbook, and I couldn’t be more excited. It’s safe to assume that everyone who knows Andrea is already aware of her work as an author, having penned such renowned tomes as Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu.
She was awaiting the arrival of her upcoming guidebook, The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches.
Last year, the banh mi I ate in Vietnam inspired me to learn more about making these incredible, flavorful, and delectable Vietnamese sandwiches.
There are 50 recipes in the Banh Mi Handbook, including everything from traditional fillings to new twists on old favorites.
Banh mi, a Vietnamese take on the French pâté and bread snack, has been around for around a century and is as delicious as it is addicting.
No one can resist the mix of flavors and textures with a crisp baguette, luscious filling, and garnishes like sour daikon and carrot pickles, thin chile slices, and cool cucumber strips.
This book features a variety of fillings, including grilled pork, roast chicken, and “the special,” an excellent combination of garlicky pork, liver pâté, and Vietnamese cold cuts.
Thanks to Andrea and Ten Speed Press for sharing this delicious Hanoi Grilled Chicken Banh Mi recipe today. Just take a look at this picture. Don’t you want to savor it?
When the Banh Mi Handbook went on sale on July 8, 2014, you could pre-order a copy or buy one when it goes on sale.
The average number of calories in one serving?
- Each serving of this recipe contains only 169 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of healthy and quick recipes to prepare on a weeknight.
- VIETNAMESE SPRING ROLLS
- LEMONGRASS AND SRIRACHA GRILLED SHRIMP
- CARAMEL SHRIMP (VIETNAMESE TOM RIM)
- SUMMER ROLLS
- One tablespoon of fresh lime juice
- 1½ tablespoons canola oil
- One tablespoon of fish sauce
- 1½ pounds (675 g) of boneless, skinless chicken thighs
- 1¼ teaspoons black pepper
- ¼ teaspoon salt
- ¼ teaspoon sugar brimming
- Remove large amounts of fat from the chicken thighs by slicing them into smaller pieces.
- Butterfly your thighs if they are particularly huge or unevenly thick (see page 58). Set aside for now.
- Set all the ingredients in a bowl and thoroughly combine them. Adjust the flavor to achieve a somewhat tart-sweet, salty flavor if necessary. Incorporate the oil first, then the chicken. For 30 minutes, wrap the plastic wrap in a towel and let it at room temperature.
- Preheat a stovetop grill pan or a medium-hot gas grill to medium-high heat with oil sprayed on before grilling the chicken. You should see clear juices coming out of the chicken when you puncture it with a knife after cooking it for 6 to 10 minutes. Allow 10 minutes of cooling time before attempting a cross-grain cut. You can add cooking fluids to the sandwich for a richer flavor.
WHEN TO FLIP THE CHICKEN:
- Once you’ve placed the chicken thigh on a hot grill or pan, leave it alone to cook for a few minutes. Turn it over once an opaque border of about 1/4 inch (6 mm) appears around the chicken. It should be easy to remove and have a lovely dark underside. The second side will cook more quickly, and you have more freedom in terms of how you turn it.
- Use any of the accouterments to make a Hanoi grilled chicken banh mi. Cooked chicken can be reheated in a skillet or microwave oven for three days, adding any cooking liquids for flavor.