Chicken Banh Mi Sandwich with Apple Coleslaw
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1187, total fat 48 G., saturated fats 7 G., proteins 149 G., carbohydrates 32 G., fiber 5 G., cholesterol 463 mg, sodium 1944 mg, sugar 7 G.
Calories 1187, total fat 48 G., saturated fats 7 G., proteins 149 G., carbohydrates 32 G., fiber 5 G., cholesterol 463 mg, sodium 1944 mg, sugar 7 G.
A Vietnamese banh mi sandwich is a large, elongated bun filled with Asian-inspired meats and vegetables. This recipe features juicy grilled chicken breast topped with a crisp coleslaw of apples and kale in an Asian-inspired dressing, and the highlight of the sandwich is the delicious almond mayonnaise that you'll want to eat on its own.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp. l. rice vinegar
- 3 tablespoons fish sauce
- 1 apple, cut into strips
- 1 carrot, cut into strips
- 1.5 cups thinly sliced kale
- 1/3 cup almond paste
- 1/3 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 4 skinless, boneless chicken breasts (about 700 g)
- 1 tbsp. vegetable oil
- 1 teaspoon soy sauce
- 4 long buns, cut in half on the sides and toasted
- Torn fresh basil and mint, for serving
We recommend
Recipes with similar ingredients: chicken breasts, apples, carrot, leafy cabbage, fish sauce, rice vinegar, Sriracha sauce
Cooking the dish according to the recipe:
- Make coleslaw:
Microwave the rice vinegar and fish sauce. Combine the apple and carrot in a large bowl and stir in the dressing. Add the kale and let sit for 15 minutes.
Prepare almond mayonnaise:
Combine almond paste, mayonnaise, and Sriracha in a small bowl; set aside. - Preheat a grill or grill pan over medium-high heat. Rub the chicken with vegetable oil and soy sauce, and sprinkle with 1/2 teaspoon coarse salt. Grill until cooked through, 8-10 minutes per side. Let rest for 5 minutes, then slice.
- Spread almond mayonnaise on both bun halves. Add the chicken and top with coleslaw, basil, and mint.
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