Soy-Free Classic Banh Mi Sandwich
Discover the vibrant flavors of a Soy-Free Classic Banh Mi Sandwich, a mouthwatering twist on the beloved Vietnamese street food. This recipe swaps out soy-based ingredients for aromatic alternatives like fish sauce and lime juice, ensuring a delicious soy-free experience without compromising on flavor. Tender marinated chicken strips are nestled between lightly toasted baguettes, alongside crisp cucumber, spicy jalapeños, and tangy pickled carrot and daikon radish. A swipe of creamy mayonnaise and a fragrant sprinkle of fresh cilantro complete this bold and satisfying sandwich. Ready in under an hour, this recipe is perfect for lunch or dinner, offering a restaurant-quality meal that’s both customizable and easy to prepare. Whether you’re hosting or looking for a quick weeknight treat, this soy-free Banh Mi recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound boneless chicken breasts
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 garlic cloves
- 1 carrot
- 1 daikon radish
- 1 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 baguette
- 4 tablespoons mayonnaise
- 1 cucumber
- 2 jalapeños
- 1 bunch fresh cilantro
- 1 teaspoon black pepper
Instructions
Start by preparing the chicken: Slice the boneless chicken breasts into thin strips. In a bowl, combine the chicken with 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and mince 2 garlic cloves. Mix well, cover, and let marinate in the refrigerator for at least 15 minutes.
Meanwhile, prepare the pickled vegetables: Peel and julienne the carrot and the daikon radish. In a bowl, mix 1 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Add the carrot and daikon, ensuring they are fully submerged. Let them marinate while you prepare the rest of the ingredients.
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 7-8 minutes, or until the chicken is cooked through. Remove from heat and set aside.
Preheat the oven to 350°F (175°C) and lightly toast the baguettes for about 5 minutes until crisp on the outside.
To assemble the sandwiches, slice the baguettes in half lengthwise. Spread about 1 tablespoon of mayonnaise on each half.
Thinly slice the cucumber and jalapeños. Lay a few slices of cucumber on the bottom half of the baguette, followed by a few slices of jalapeño.
Divide the cooked chicken between the sandwiches, then top with a generous amount of the pickled carrot and daikon.
Garnish with a few sprigs of fresh cilantro, and sprinkle with black pepper to taste.
Close the sandwiches with the top half of the baguette and press lightly to secure the filling.
Slice the sandwiches in half for easier handling and serve immediately.
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 9554 mg | 415% | |
| Total Carbohydrate | 404.6 g | 147% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 67.6 g | ||
| Protein | 217.5 g | 435% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 550 mg | 42% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3298 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
