Chicken Bacon Banh Mi
Before I settled on the BLT Banh Mi for the Bacon Cook-off, I toyed with a bacon-wrapped chicken version. While it was very good, I thought that the bacon wasn't shown off to its fullest potential. In case you're curious, here's that recipe.
Chicken Bacon Banh Mi
2 chicken thighs, each cut lengthwise in half
2 strips of bacon, cut in half
Vietnamese-style glaze (recipe follows)
1/2 cup cucumber, seeded and cut into 2" spears, about 14" thick
Pickled vegetables (recipe follows)
Spicy mayo (recipe follows)
2 8" baguettes, sliced horizontally (but not all the way through)
handful of cilantro, tough stems removed
Wrap each chunk of chicken with a half slice of bacon. Place in saute pan over high heat, cover and cook, turning frequently, until bacon is cooked and chicken is browned, about 15 minutes. Lower heat to medium and blot out any excess bacon fat with a paper towel. Pour in Vietnamese-style glaze and allow to come to a boil. Reduce temperature to low and cook for an additional 10 minutes, turning chicken frequently to glaze.
Marinated Vegetables
5 radishes, sliced
5 baby carrots, cut into eighths, lengthwise
pinch salt
1 T rice wine vinegar
1 T agave nectar
Combine all ingredients and allow to sit at room temperature for half an hour.
Vietnamese-style Glaze
2 T brown sugar
1 T fish sauce
1 T soy
1 T water
1 t grated lemongrass
1 clove garlic, crushed
Combine all ingredients and put aside until ready to use.
Spicy Mayonnaise
1 t Sriracha
2 T mayonnaise
1 t chopped scallions
Combine all ingredients and refrigerate until ready to use.
To assemble sandwiches:
Spread half of mayo on baguette. Top with two pieces of glazed bacon-wrapped chicken, half of the pickled veg (drained), half of the cucumber, and a large spring of cilantro. Enjoy.
Make two generous sandwiches.
Chicken Bacon Banh Mi
2 chicken thighs, each cut lengthwise in half
2 strips of bacon, cut in half
Vietnamese-style glaze (recipe follows)
1/2 cup cucumber, seeded and cut into 2" spears, about 14" thick
Pickled vegetables (recipe follows)
Spicy mayo (recipe follows)
2 8" baguettes, sliced horizontally (but not all the way through)
handful of cilantro, tough stems removed
Wrap each chunk of chicken with a half slice of bacon. Place in saute pan over high heat, cover and cook, turning frequently, until bacon is cooked and chicken is browned, about 15 minutes. Lower heat to medium and blot out any excess bacon fat with a paper towel. Pour in Vietnamese-style glaze and allow to come to a boil. Reduce temperature to low and cook for an additional 10 minutes, turning chicken frequently to glaze.
Marinated Vegetables
5 radishes, sliced
5 baby carrots, cut into eighths, lengthwise
pinch salt
1 T rice wine vinegar
1 T agave nectar
Combine all ingredients and allow to sit at room temperature for half an hour.
Vietnamese-style Glaze
2 T brown sugar
1 T fish sauce
1 T soy
1 T water
1 t grated lemongrass
1 clove garlic, crushed
Combine all ingredients and put aside until ready to use.
Spicy Mayonnaise
1 t Sriracha
2 T mayonnaise
1 t chopped scallions
Combine all ingredients and refrigerate until ready to use.
To assemble sandwiches:
Spread half of mayo on baguette. Top with two pieces of glazed bacon-wrapped chicken, half of the pickled veg (drained), half of the cucumber, and a large spring of cilantro. Enjoy.
Make two generous sandwiches.
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