This Vietnamese sandwich, known as a banh mi, is cooked with chicken and is stuffed with pickled veggies. I made my husband bring me these delicious sandwiches because he works close to many Vietnamese restaurants. Finally, I gave it a shot, and the result is this. I also make sure there are plenty of the pickled vegetables because I adore them.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons olive oil, divided
- 1 (8 ounce) package sliced fresh mushrooms
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 pound large shrimp, peeled and deveined
- 1 ¼ teaspoons salt, divided
- 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
- 3 tablespoons all-purpose flour, divided
- ¼ cup dry white wine
- 1 ¼ cups water
- ground black pepper to taste
Instructions
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
- Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
- In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
- Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
- Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 0 g |
| Protein | 40 g |
| Saturated Fat | 2 g |
| Sodium | 651 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
The only addition I would do next time would be to add some parmesan cheese in making the sauce.
I added basil and parsley. When completed I added freshly ground salt & pepper on top. Lovely
It has the potential to be a five. . It is a little bland, the steps people mention were minor in my mind. I agree, use broth and possibly Lemmon Pepper. I’ll avoid the traditional Italian Seasonings.. My family is no help as my wife, daughter and grand daughter don’t cook. Frustrated husband of 43 years …
Very easy to prepare and very good.
I tripled the recipe because we eat like pigs. I added capers for flavor, and parsley for color, because without it would be too bland for us. Easy to make and fairly fast. I’ll make it again.
I added a lot more garlic and some cayenne pepper and red pepper flakes too. i didn’t have wine, so i used chicken broth and some red wine vinegar. served it over bow tie noodles and it was really yummy!
DELICIOUS!!!!!!???? So simple! I will definitely be making this quite often. My husband could not keep telling me how good it was. I would not change a thing! Thanks for the recipe!
The recipe was great . My family loved it . I just did not add peas everything else was just as stated. Will make it again. It is fast easy and delicious
This is an awesome dish. My husband and I both loved it. I read some of the other reviews and I did substitute chicken broth for the water and I added more garlic.
It was ok. I used butter instead of oil to cook onions, shrimp and mushrooms. I used butter to make the rue too. I added salt, pepper and paprika to the flour mixture. I added salt, pepper, and parm cheese to the sauce
My husband loved this. Chose to pair it with rice, but it was a little bland. Next time, I will serve with pasta in an olive oil, garlic, lemon, juice sauce or a light alfredo.
I used chicken broth instead of water. I also added some lemon juice. I wanted more vegetables so I added celery, frozen peas and some baby corn. It was delicious. Would definitely make it again.
I tried this recipe and it was very delicious. I did tweak it a little bit. I used 4 cloves of garlic instead of 2. For the 1 1/4 cup of water I added a vegetable bullion cube then I zested a lemon and put that in their along with 2 tbs of lemon juice and I used 1/2 cup of wine instead of 1/4 cup. All in all it was pretty tasty and I would make it again
I try this recipe very good and delious recipe. I put my own little spin on the recipe. I omit the wine and use extra water instead. And I also use Goya Adobo to season the chicken and shrimp. I also use Goya Curry rice in a box. The meal was very good!! I had so many compliments about this dish. I also did like everyone else did I increase the garlic. I want to think the person who came up with recipe.
In my opinion, which, after all, is what these reviews are all about, a few tweaks elevated this from a four to a five star recipe. Using what I had on hand, I substituted some frozen green peas and red bell pepper for the mushrooms, and we LOVED those alterations – they added such great flavor, not to mention making for beautiful, colorful eye appeal. I winged it when it came to the sauce, adding more wine and chicken broth (a far superior option than water) as necessary. I also swirled in some butter on low heat at the end, making the sauce rich and velvety smooth. I served this over a tri-color capellini. This was simply excellent and elegant.
Giving this 4 stars because it was good with some additions. It definitely needed some changes otherwise would have been bland. I doubled the wine, added lemon pepper seasoning and lemon juice and extra garlic and used chicken broth instead of water.
Absolutely delicious starter recipe. I added paprika, garlic powder, and parsley flakes to my flour mix. The shrimp add a nice sweet bite. Mine turned out slightly to thick for my liking, but I think that was my fault. Will be making again, and soon.
First I used chicken broth instead of water and I felt the sauce still needed A LOT of seasoning added (basil, rosemary, Italian style) and I was only cooking for two so I used one large chicken breast pounded flat and cubed with about 10 large shrimp. I still used the full amount called for of wine and broth so I could serve it over pasta and have enough sauce for the pasta too. I think it will taste a lot better next time!
I used skinless, boneless chicken thighs: hey, it’s what I had on hand! I added juice of one lemon along with zest from 1/2 of the rind and added to 1-1/2 cups of water rather than the 1-1/4 cups. I also doubled the amount of garlic. Thanks for a great basic recipe.
This recipe was awesome with a few minor changes. I added a little lemon juice, a lot more garlic, chicken bouillon instead of plain water (tips from other reviewers). I also added a little Italian seasoning and some basil. It turned out delicious. I will be making this one again.
This was pretty good! I didn’t have any white wine so I just used chicken broth I also used the chicken broth in place of the water. The default picture really doesn’t do this recipe justice. Based on the picture alone I wasn’t going to try this recipe but I took a leap of faith and went with it and I am glad I did!