POPSUGAR Celebrity

Oct 7 2010 - 10:15am

Vietnamese Chicken and Cabbage Slaw Sandwich (Bánh Mì)


  1. 2 (6-ounce) bone-in, skin-on chicken thighs, rinsed and patted dry
  2. 1 (4-ounce) bone-in, skin-on chicken breast, rinsed and patted dry
  3. 2 bay leaves
  4. Kosher salt
  5. 1/2 teaspoon whole black peppercorns
  6. Juice of 1 lime
  7. 1 tablespoon chili sauce, such as Sriracha
  8. 1 tablespoon olive oil
  9. 2 teaspoons fish sauce
  10. 1 teaspoon sugar
  11. Freshly ground black pepper
  12. 2 large carrots, peeled and cut into match sticks
  13. 2 cucumbers, halved, seeded, and cut into match sticks
  14. 1/2 head green cabbage, cored, and thinly shredded, about 2 cups
  15. 8 fresh Thai basil leaves, hand-torn
  16. 3 demi-baquette or 2 large baguettes cut into 4 pieces
  17. 2 tablespoons whole cilantro leaves, for garnish


To prepare the cabbage salad, put the chicken in a pot and cover with water. Toss in the bay leaves and add 1 teaspoon of salt and the peppercorns. Heat just to boiling, lower to a gentle simmer, and cook for 10 to 15 minutes. Remove the pot from heat and cover with a tight-fitting lid. Let the chicken poach in the hot water until cooked through and moist, about 15 minutes. Remove the chicken to a cutting board to cool.

In a large mixing bowl, combine the lime juice, oil, chili sauce, fish sauce, and sugar. Use a small whisk or fork to blend and dissolve the sugar.

Add the cabbage, carrots, cucumbers, and basil. Once the chicken is cooled enough to handle, shred it into small strips, discarding the skin and bones. Add the chicken to the slaw, and toss thoroughly to distribute the ingredients evenly; season with salt and pepper. Set aside in the refrigerator to allow the flavors to come together for 15 to 20 minutes.

To serve: Slice the baguettes open lengthwise, leaving one side of the bread as a hinge. Open the bread up and remove a little of the inside to hollow out a space. Pile the chicken and cabbage slaw evenly along the bread. Garnish with cilantro leaves.

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