Hanoi grilled chicken Banh Mi is a Vietnamese sandwich filled with chicken and herbs. Delicious chicken banh mi from The Banh Mi Handbook by Andrea Nguyen.
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.
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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.
How Many Calories per Serving?
This recipe is only 169 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 1½ pounds (750g) boneless, skinless chicken thighs
- ¼ teaspoon sugar brimming
- ¼ teaspoon salt
- 1¼ teaspoons black pepper
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1½ tablespoons canola oil
- 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 marinate 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.
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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.