February 27, 2013

Recipe: Spicy Chick'n Banh Mi (Vietnamese Sandwich)

When hubs and I were childless and lived in a loft in Gastown, Vancouver, we frequented a hidden gem in our neighbourhood, Kim Saigon, to satisfy our recurrent banh mi cravings.  I do still crave the salty, spicy, tangy chicken sandwich, served on a crusty yet soft french baguette.

Enter vegan banh mi sandwich.  This sandwich blew my mind, and if you like spicy chicken banh mi sandwiches, I'm sure it will blow yours too.  If you eat chicken, you can use the real thing rather than Chik'n strips (which are a delicious meat-free alternative).  Also, the bread makes a huge difference.  I bought my demi-baguettes from La Baguette et L'Echalote in Granville Island.  

Spicy Chick'n Banh Mi
Makes 2

2 demi French baguettes (or 1 full)
Spicy Veganaise (below) 
Marinated Chick'n (below)
Pickled Carrot-Daikon-Jalepeno Slaw (below)
12 sprigs cilantro
1/8 c thin sliced red onion

Marinated Chick'n
1 package Chick'n strips
1/4 c soy sauce
1 large shallot, minced
3 cloves garlic, minced
1 tbsp vegetarian hoisin sauce
1 tsp sugar
1 tsp Chinese five spice

Shred Chick'n strips.  Combine all ingredients and mix well.  Marinate for 2-4 hours. 

Pickled Carrot-Daikon-Jalapeno Slaw
1c julienne carrots
1/2c julienne daikon
1 jalapeno, seeds removed and sliced very thin
3/4 c apple cider vinegar
1/4 c sugar
1/4 tsp salt

Combine all ingredients in bowl and mix well.  Let stand for 2-4 hours then drain and pat dry.

Spicy Veganaise
1/8 c veganaise
2 tsp sracha sauce
2 tbsp lime juice

Combine all ingredients and mix well.

To assemble sandwiches: 

Slice baguettes lengthwise in half being careful not to cut all the way through.  Spread both sides with spicy veganaise.  Divide marinated chick'n between baguettes.   Top with red onion and pickled carrot-daikon-jalapeno slaw.  Spread 6 cilantro sprigs on each baguette evenly.  Serve immediately.

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