Chicken Bánh Mì
Makes 4 sandwiches.
Note: Diakon is a Japanese radish that looks like a large parsnip. It can be found in the produce section of most grocery stores, but if you can’t find it, just substitute with extra carrots. From Meredith Deeds.
• 1/2 c. shredded carrots
• 1/2 c. shredded daikon radish
• 2 tbsp. unseasoned rice wine vinegar
• 2 tbsp. sugar
• 1/4 tsp. salt
• 1 tbsp. olive oil
• 1 lb. ground chicken
• 4 garlic cloves, minced
• 1 tbsp. fish sauce (also called nam pla or nuoc nam, available in Asian section of supermarket)
• 2 tsp. Sriracha
• 1 tbsp. sugar
• 1/4 c. low fat mayonnaise
• 1 tbsp. Sriracha
• 4 small hero rolls or 1 baguette cut into quarters and split
• Fresh mint leaves
• Cilantro leaves
• Jalapeño, thinly sliced, optional
To make the pickled vegetables: In a bowl, toss together the carrots, daikon, vinegar, 2 tablespoons sugar and salt, and let stand at room temperature for at least 30 minutes. Drain in a colander.
To prepare the chicken filling: Heat the oil in a 12-inch nonstick skillet over medium heat. Add the chicken and cook, breaking up lumps with the back of a spoon, for 5 minutes. Add the garlic, fish sauce, 2 teaspoons Sriracha and 1 tablespoon sugar and cook, stirring, for another 2 minutes, or until the chicken is cooked through.
To prepare the Sriracha mayo: In a small bowl, mix together the mayonnaise and 1 tablespoon Sriracha.
To assemble sandwich: Spread the mayo on both sides of roll or cut baguette. Divide the meat among the rolls. Top with the pickled vegetables, mint, cilantro sprigs and jalapeño, if using.
Nutrition information per serving:
Calories 400 Fat 14 g Sodium 1,070 mg
Carbohydrates 47 g Saturated fat 3 g Total sugars 12 g
Protein 22 g Cholesterol 65 mg Dietary fiber 2 g
Exchanges per serving: 2 starch, 1 carb, 2 medium-fat protein, 1 fat.