| Level: | Intermediate |
| Total: | 1 day 1 hr 30 min |
| Active: | 5 min |
| Yield: | 10 sandwiches |
Ingredients
- 1 1/4 cups rice vinegar
- 1/4 cup brown sugar
- 1 pound daikon radish, julienned
- 12 ounces carrot, julienned
- 2 tablespoons ground allspice
- 2 tablespoons ground cinnamon
- 2 tablespoons crushed red chile flakes
- 2 tablespoons ground cloves
- 2 tablespoons garlic powder
- 2 tablespoons ground ginger
- 2 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons ground black pepper
- 2 tablespoons kosher salt
- 2 tablespoons dried thyme
- 10 to 15 boneless chicken thighs
- 3 tablespoons coconut oil
- 10 hoagie rolls (8-inch), split
- 6 avocados
- 40 sprigs cilantro
- 40 slices julienned cucumber
Instructions
- For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours.
- For the jerk chicken: Preheat the oven to 350 degrees F.
- In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs.
- In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing.
- Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.
Nutrition Facts
| Serving Size | 1 of 28 servings |
| Calories | 339 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 84 mg |
| Sodium | 473 mg |
Reviews
Just make the pickled veggies a day ahead and the rest is super easy. It does give all those flavors of a true Vietnamese sandwich .- yum
Just make the pickled veggies a day ahead and the rest is super easy. It does give all those flavors of a true Vietnamese sandwich .- yum