I’ve know Vietnam through its famous coffee with condensed milk (cafe sua da) when I had breakfast in my cousin’s place in Beijing 3 years ago, it has this very distinct strong taste that I have never tried before that’s why it became my instant favorite. I haven’t had much knowledge and information about this country, so when I got the chance to do a backpacking in south-east Asia I included Vietnam as my final destination.
Vietnam would probably be my favorite country that I have been when it comes to food. Literally every corner of every street in Ho Chi Minh (Saigon) has a food place to eat and its super cheap! You can grab a filling large bowl of beef Pho for VND45,000 (Php95) and VND15,000 (Php30) for a refreshing iced cold coffee with condensed milk. No wonder why Vietnam is a favorite place of foodie-travelers around the world.
To be honest, my biggest regret in my Saigon foodscapade is trying an authentic Banh Mi. I know that’s alot! It’s like going to Paris without seeing the Eiffel Tower. I don’t know why I didn’t mind to grab one when I stroll along Pham Ngu Lao Street or even in the alley near Saigon Square, maybe I’m so occupied about my thoughts of hoarding some trung nguyen coffee when I go home. Haha, well I’m actually successful on that part. But anyway, I’m bringing Vietnamese vibe in my kitchen and made a very satisfying and delicious traditional sandwich. For this recipe, you must prepare ahead the Do Chua (pickled carrots and daikon radish) and then proceed in the assembly of the sandwich. Enjoy!
Nướng Bánh Mi Gà (Vietnamese Sandwich with Grilled Chicken)
- 4-5 chicken thigh, deboned and cut into chunks
- 1/4 brown cup sugar
- 1 tbs fish sauce
- 1 tbs ground pepper
- 1-2 cloves garlic, minced.
- 2 shallots, minced.
- 3 vegetable oil
- 1 tbs thick soy sauce or regular soy sauce will do
- 1 tbs seasame seeds
- 1 loaf of french baguette cut into half
- half cucumber, sliced thin
- 1/2 bunch cilantro
- optional chile, thinly sliced
- liver pate
- liquid seasoning
Do Chua (Traditional Vietnamese Picked Carrots and Daikon Radish):
- 1 medium size Carrots, cut into julienne sticks
- 1 medium size Daikon Radish, cut into julienne sticks
- 1 cup white distilled vinegar
- equal amount of salt and sugar to taste
For the Do Chua:
Add the julienne carrots and daikon raddish and vinegar together in pickling container with just enough vinegar to submerge the vegetables. Season with roughly equal amounts of salt and sugar to taste. It should be tart, sweet, and salty. Use a large plastic covered container. If you’re only doing a small batch, a glass jar will do. Pickle for at least 1 hr before use. Keeps in the fridge for months.
1. In a bowl, mix all the marinade ingredients well. Put in the chicken slices and marinade for about 2-3 hours/overnight.
2. Preheat grill or pan until ready to use.Grill/Fry until the chicken is nicely charred on both sides and meat is thoroughly cooked.
3. Assemble the baguettes with mayonnaise spread on the first face and liver pate on the second face, add chicken and then top it with sliced cucumber. Finish off with a handful of Da Chua (pickled carrots and daikon raddish), cilantro leaves and add some liquid seasoning mix to taste.