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Grilled Chicken Banh Mi


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Hanoi Grilled Chicken Banh Mi

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Hanoi Grilled Chicken Banh Mi Recipe

Makes enough for 6 banh mi | Takes 1 hour
From: The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen

Ingredients:

1½ pounds (675 g) boneless, skinless chicken thighs
¼ teaspoon sugar brimming ¼ teaspoon salt
1¼ teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
About 1½ tablespoons canola oil

Method:

Trim and discard big fat pads from the chicken thighs.
If the thighs are large and/or super uneven in thickness, butterfly them (see page 58). Set aside.

In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and mari- nate at room temperature for 30 minutes.

To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.

Chef’s Note:

For a hanoi grilled chicken banh mi, use any of the accouterments. Keep leftovers for up to 3 days, warming the chicken in the microwave oven or skillet over medium heat, adding any cooking juices for depth.

When to flip the chicken

After putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border of about 1/4 inch (6 mm), flip the chicken. it should release easily and have nice browning on the underside. the second side will cook in less time, and you can turn it
as you like.

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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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