Grilled Chicken and Avocado Banh Mi
"These Vietnamese sandwiches contain a riot of flavorful fillings: chiles for heat, pickled vegetables for tang, and fresh mint for brightness. Prep time Includes marinating time. Recipe source: Saveur"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (362.8 g)
- Calories 902.2
- Total Fat - 43.1 g
- Saturated Fat - 8.2 g
- Cholesterol - 111.1 mg
- Sodium - 660.8 mg
- Total Carbohydrate - 113.1 g
- Dietary Fiber - 48.6 g
- Sugars - 62.1 g
- Protein - 36.3 g
- Calcium - 118.9 mg
- Iron - 10.8 mg
- Vitamin C - 58.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Make the chicken: In the bowl of a small food processor, add the shallot or onion, oil, fish sauce, garlic, sugar, salt, and black pepper; process until smooth, pausing to scrape down the sides as needed. Transfer to a medium bowl, add the chicken, and toss well to coat. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 1 day.
Step 2
About 25 minutes before serving the sandwiches, grill the chicken: Preheat a grill to medium heat, or a grill pan to medium-high heat. Add the chicken and cook, turning several times with tongs, until the meat is evenly charred and cooked.
Step 3
Remove the chicken and let cool for 10 minutes, then slice thinly against the grain. Transfer to a clean bowl along with any juices.
Step 4
Make the sandwiches: Divide the avocado slices among the rolls, pressing them gently onto one of the cut sides with the back of a spoon so they adhere to the bread. Season with kosher salt and black pepper, then add 1/2 cup of chicken to each sandwich. Divide the chile slices, the pickled carrots and daikon, and the mint leaves among the sandwiches, then serve immediately.
Tips
No special items needed.
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