The Sugar Hit ethos is ‘kick-ass, totally delicious, sometimes unexpected and always amazing food that is reasonably simple and affordable’.
And if that’s the ethos of this site, then this quick and easy Banh Mi recipe is pretty much the apotheosis of Sugar Hit eating. Because it’s simple, affordable, easy and SWEET HEAVEN, is it delicious.
With one whirlwind trip through a well-stocked grocery store, you can have everything you will need to whip these up. And yes, ‘whip these up’ is an annoyingly clichéd thing to say, but these are seriously quick and easy. I’ll run you through.
So you hit the store, pick up a rotisserie chicken (free range/organic if you can swing it), a baguette, and some reasonably priced pate. If you don’t have them at home, you’ll also need cucumber, carrot, mayo, and if you’re feeling spicy some sriracha or fresh chilli and fresh coriander
Once you get home, dump everything on the kitchen counter and then start ripping packages open…or casually put your bag and keys away and maybe get a drink.
Then you slice up or grate a carrot, and throw it in a bowl with some sugar, salt, rice vinegar and water. Give that 10 minutes, while you cut up the baguette, slice the cucumber and carve up as much of the chicken as you think you’ll need (it goes a very long way).
Then everyone can freestyle their own sandwich. The classic, and in my opinion the best, goes like this: shmear of paté, plenty of chicken, pile of crunchy pickled carrot, layer of sliced cucumber, scattering of fresh coriander, squiggle of sriracha, and a slick of mayo.
Once you get all that stuffed into a crispy one the outside, soft on the inside baguette, you know things are going to be beautiful. And, friends, they are. This gorgeous Vietnamese sandwich, with it’s French colonial influences, and distinctly punchy Asian accents is completely addictive and not to be missed.
- 1 rotisserie chicken (organic and free range if you can swing it!)
- 1 baguette
- 1 large or 2 small carrots
- 1 tsp salt
- 1 tbsp sugar
- ⅓ cup rice vinegar
- 2 small lebanese cucumbers
- Chicken liver pate
- Sliced fresh red chilli
- Coriander (cilantro)
- First, carve up as much chicken as you think you'll need. In my experience, half a chicken is a generous amount for 4 people, so you'll probably have leftovers.
- Now, chop the carrot into fine strips. You can do this by cutting it into matchsticks with a knife, using the wide holes of a grater, or even using a peeler to create long strips.
- Place the carrot into a non-metal bowl with the salt, sugar, vinegar and about a ⅓ cup or water, or just enough to make sure almost all the carrot is in pickling liquid.
- Leave the carrot to pickle for at least 10 minutes, while you slice the baguette into four pieces, slice the cucumber into rounds, and wash and prepare the coriander (cilantro) and chilli, if using.
- Now, let each person build their sandwich as they desire! I recommend this order: paté, chicken, carrot (drained of liquid), cucumber, coriander (cilantro), chilli or sriracha, mayo.
Banh mi’s are my fave! I keep a jar of pickled carrots and daikon in my fridge for when i make them. thanks for sharing!
That is an awesome practice! I find it so hard to get my hands on daikon, but damn it’s good when I can get it.
Banh Mi is the bomb (banh???) !!!
This has got me feeling some type of way for sure. <3
This is the BANH! *new pet phrase*
I love this Sarah! I have never made bahn-mi before not have I ever tasted it but I’ve seen it all around and I can’t wait to give it a try. Thanks for the wonderful recipe!
My pleasure! I hope you try them!
My mouth is watering at the thought of this. Bizarrely I am watching a tv cooking program where they are just adding this to the menu.
You had me at pate.
This looks awesome.
Thanks Mariana! It’s so weird, but I’m not usually a pate fan. On a banh mi, though? Love it.
Delicious! I never thought to use pate as a sandwich spread! I bet it’s rich, flavorful, and fantastic :-)
You got that right, lady!
oh my these look yummy! Perfect for this week’s “Fun food friday”. Thanks for sharing :)
Your street food mondays kick ass lady! I mean Banh Mi, it doesn’t get any better than that.
This recipe is fantastic! I made it for dinner, and if I’m being honest, I’ll probably have it again for lunch tomorrow. I mixed mayo and the Sriracha and drizzled that on top. Two thumbs up!
Yaaaaay! So psyched you liked these.
Hooray for banh mi! I think a big plate of these guys would make such perfect party food. And you have to love how easy they are.
So. Much. Good. I want!
Sarah you are so AWESOME!!!! I love everything you make!!
…also will you follow me on either of these social medias to let my friends know I’m cool?
Twitter —-> @chefchowblog Pinterest —–> Chef Chow G+ —–> Chef Chow
So to recap…YOU”RE AWESOME!!! :-)
You Pinspired me.
Yep, pretty much in love with everything about this! And your ethos is one I can totally stand behind, forever and ever :)
Thanks Amy! Glad you like it – I need to find a way to incorporate into my site in some official way…
1: You made delicious looking banh mi. 2: You used the word “apotheosis” in a sentence. So basically, you rule?
LOL, thanks Molly!
Bahn mis are my favorite sandwiches. I once had a beet-marinated grilled portabella mushroom version at a sandwich shop here. Sooo good!
Oh man, that sounds intriguingly delicious.
Made this for dinner last night, it was awesome. Thank you.