Vietnamese Grilledroasted Chicken Sandwich Banh Mi Ga Nuong Recipe

Get ready to level up your sandwich game with this incredible Banh Mi Ga Nuong—I’m talking vibrant flavors that will make your taste buds dance and transport your lunch to another dimension.

Creating the Vietnamese Grilled Chicken Sandwich, or Banh Mi Ga Nuong, is a labor of love for me. It’s a delightful blend of flavors and textures.

The marinated chicken thighs, with hints of soy sauce, fish sauce, and five-spice powder, are perfectly balanced with the very fresh crunch of cucumber, the very spicy cilantro, the pickled vegetables, and the baguette, which adds a very satisfying crunch contrasted with the sriracha mayo, which, in my opinion, is a mandatory component.

Vietnamese Grilledroasted Chicken Sandwich Banh Mi Ga Nuong Recipe Ingredients

• Chicken Thighs: Rich in protein and essential nutrients; juicy and flavorful.
• Soy Sauce: Adds savory umami flavor; low in calories; sodium content to be noted.
• Fish Sauce: Provides depth and complexity; a source of essential amino acids.
• Garlic: Boosts flavor with its aromatic, pungent taste; contains antioxidants.
• Five-Spice Powder: A mix of spices contributing both warm sweetness and peppery notes.
• Pickled Daikon and Carrots: Crunchy texture with a sweet-tangy flavor; good for digestion.
• Cilantro: Bright, fresh herbaceous flavor; a source of vitamins and antioxidants.
• Cucumber Slices: Refreshing crunch; low in calories; hydrating properties.
• Sriracha: Adds a spicy kick; made with chili peppers; vitamin C source.

Vietnamese Grilledroasted Chicken Sandwich Banh Mi Ga Nuong Recipe Ingredient Quantities

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• 1 baguette, split and toasted
• 2 boneless, skinless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon five-spice powder
• Freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tablespoon sriracha
• 1 cup pickled daikon and carrots
• Fresh cilantro leaves
• 1 jalapeño, thinly sliced
• Cucumber slices
• Lime wedges, for serving

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How to Make this Vietnamese Grilledroasted Chicken Sandwich Banh Mi Ga Nuong Recipe

1. In a bowl, mix together the soy sauce, fish sauce, sugar, minced garlic, vegetable oil, five-spice powder, and freshly ground black pepper. Add the chicken thighs and allow them to soak in the marinade for at least 30 minutes.

2. Heat your grill or oven to medium-high temperature. Take the chicken out of the marinade. Grill or roast the chicken for about 5-7 minutes on each side until cooked all the way through.

3. As the chicken simmers, combine the mayonnaise and sriracha in a small bowl to make a mayo that’s spicy. And that’s it!

4. After it is cooked, allow the chicken to rest for a few minutes, and then cut it into thin strips.

5. Lightly toast the halved baguette on a grill or in the oven until golden and crisp.

6. Spread a liberal layer of the sriracha mayo on both sides of the toasted baguette.

7. On the bottom half of the baguette, layer the slices of grilled chicken.

8. Place the following ingredients atop the chicken: pickled daikon and carrots, fresh cilantro leaves, jalapeño slices, and cucumber slices that have a nice crunch.

9. Put the remaining half of the baguette atop the sandwich to finish its construction.

10. Accompany with lime wedges on the side for a delightful taste boost. Relish your DIY Banh Mi Ga Nuong!

Vietnamese Grilledroasted Chicken Sandwich Banh Mi Ga Nuong Recipe Equipment Needed

1. Mixing bowl
2. Small bowl
3. Measuring spoons
4. Spoon or whisk for mixing
5. Grill or oven
6. Tongs or spatula
7. Cutting board
8. Knife
9. Grill pan or baking sheet
10. Serving platter or plate

FAQ

• Q: Can I use chicken breasts instead of thighs?
  
  A: Yes, you can use chicken breasts, but they may be slightly less juicy than thighs. Adjust the cooking time if needed to avoid dryness.
• Q: Is there a substitute for fish sauce?
  
  A: You can use soy sauce as a substitute, but the flavor will be slightly different as fish sauce provides a unique umami taste.
• Q: How can I make the sandwich less spicy?
  
  A: Reduce or omit the sriracha in the mayonnaise and remove the seeds from the jalapeño slices, or omit them entirely.
• Q: Can this sandwich be made ahead of time?
  
  A: For best results, prepare the components ahead of time but assemble the sandwich just before serving to ensure freshness.
• Q: What kind of pickled vegetables can be used?
  
  A: Traditionally, pickled daikon and carrots are used, but you can experiment with other pickled vegetables like radishes or cucumbers.
• Q: How do you pickle the daikon and carrots?
  
  A: Mix equal parts vinegar and water, add sugar and salt to taste, then soak sliced daikon and carrots for at least an hour.

Vietnamese Grilledroasted Chicken Sandwich Banh Mi Ga Nuong Recipe Substitutions and Variations

To create a sandwich à la baguette: use a ciabatta roll or a sturdy sandwich roll.
Use boneless, skinless chicken breasts or tofu for a vegetarian option in place of chicken thighs.
Use tamari or coconut aminos for a gluten-free alternative to soy sauce.
To replicate the flavor of fish sauce: Combine soy sauce with a dash of lime juice.
For the daikon and carrot pickles: Use ordinary pickles or pickled red onions.

Pro Tips

1. Marination Magic: For the best flavor, marinate the chicken thighs overnight in the refrigerator. This helps the chicken absorb all the flavors, making it even more delicious.