New Recipes

Grilled Chicken Banh Mi

Hanoi Grilled Chicken Banh Mi
Hanoi Grilled Chicken Banh Mi pictures (1 of 3)

I am so happy that my friend Andrea Nguyen—renowned food writer and cookbook author has a new cookbook coming out soon. If you know Andrea, you should know by now that she wrote a few notable cookbooks: Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu. The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches is her fourth cookbook, and one that I can’t wait to get my hands on.

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

During my trip to Vietnam last year, I had delicious banh mi and wanted to learn more about creating these wonderful, delicious, and savory Vietnamese sandwiches. The Banh Mi Handbook is a cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.

Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? In this book, you’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.

In this post, Andrea and Ten Speed Press are so kind to share with us a very popular Hanoi Grilled Chicken Banh Mi. Just look at this photo, don’t you just want to sink your teeth into it? The Banh Mi Handbook hits the book shelves and online book stores on July 8, 2014 so pre-order now or get a copy when it releases.

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9 COMMENTS... read them below or add one

  1. Tuty

    I love Andrea’s cookbooks. Always informative, thorough (don’t you love details?), and very clear instructions. I can’t wait to get this book and thanks for sharing the recipe.

  2. For best practices, I would reserve some of the liquid (or make a second batch) to toss with the cooked chicken. The raw chicken marinade remains uncooked; it would not then be wise to use that same marinade as a seasoning. Everything else about this recipe sounds easy & delicious!

  3. Luciana

    Hi! I could have sworn I’ve been to your blog before but after browsing through many of the
    posts I realized it’s new to me. Nonetheless, I’m definitely delighted I found it and I’ll be book-marking it and checking back often!

  4. Stuart Crawford

    I always enjoy these Rasa recipes but never use as much salt or sugar as specified and never would I use corn starch – much obesity is down to corn starch.

    • Hi Stuart, this recipe is from the cookbook “Bahn Mi Handbook” by Andrea Nguyen…if you have any questions about the ingredients you can reach her on her blog at Vietworld Kitchen.

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