Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Open-Faced Spicy Chicken Bánh Mì
with Sesame Cabbage Slaw
40 MIN
2 Servings
From the Test Kitchen
Tonight’s chicken bánh mì features all the classic components of the celebrated Vietnamese sandwich: pickled vegetables, juicy chicken, spicy sauce and a perfectly crusty baguette. To prepare the vegetables, you’ll cook hearty carrot directly in the sweet and tangy pickling liquid, before pouring it all over delicate slices of cucumber, seamlessly melding the flavors and locking in a their signature crunchy texture. Hoisin-dressed red cabbage slaw and a sprinkling of cilantro complete the meal.
Get Cooking-
NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the spicy mayonnaise:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrot and thinly slice into rounds. Thinly slice the cucumber into rounds and place in a large, heatproof bowl. Cut out and discard the cabbage core; thinly slice the leaves. Halve the baguette. Roughly chop the cilantro leaves and stems. In a bowl, combine ¾ of the mayonnaise, half the rice vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
2
Pickle the vegetables:
In a small pot, combine the carrot, a big pinch of salt, half the sugar, the remaining rice vinegar and 2 tablespoons of water. Season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring frequently, 30 seconds to 1 minute, or until the sugar has dissolved. Carefully pour into the bowl of cucumber. Set aside to pickle, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Make the slaw:
While the vegetables pickle, in a large bowl, combine the cabbage, sesame oil, hoisin sauce, red wine vinegar, remaining mayonnaise and remaining sugar. Stir to combine and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Cook & chop the chicken:
While the slaw marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and add ¾ cup of water (be careful, as the water may splatter). Cook 6 to 8 minutes, or until the chicken is cooked through and the water has cooked off. Transfer to a cutting board. When cool enough to handle, roughly chop the cooked chicken.
5
Toast the baguette:
While the chicken cooks, place the baguette on a sheet pan, cut sides up. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a clean, dry work surface.
6
Finish the báhn mì & plate your dish:
Spread a thin layer of the spicy mayonnaise onto the cut sides of the toasted baguette. Top with the chopped chicken and pickled vegetables (draining before adding). Garnish with the cilantro. Divide the finished báhn mì and slaw between 2 dishes. Enjoy!
1
Prepare the ingredients & make the spicy mayonnaise:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrot and thinly slice into rounds. Thinly slice the cucumber into rounds and place in a large, heatproof bowl. Cut out and discard the cabbage core; thinly slice the leaves. Halve the baguette. Roughly chop the cilantro leaves and stems. In a bowl, combine ¾ of the mayonnaise, half the rice vinegar and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
2
Pickle the vegetables:
In a small pot, combine the carrot, a big pinch of salt, half the sugar, the remaining rice vinegar and 2 tablespoons of water. Season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring frequently, 30 seconds to 1 minute, or until the sugar has dissolved. Carefully pour into the bowl of cucumber. Set aside to pickle, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Make the slaw:
While the vegetables pickle, in a large bowl, combine the cabbage, sesame oil, hoisin sauce, red wine vinegar, remaining mayonnaise and remaining sugar. Stir to combine and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Cook & chop the chicken:
While the slaw marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and add ¾ cup of water (be careful, as the water may splatter). Cook 6 to 8 minutes, or until the chicken is cooked through and the water has cooked off. Transfer to a cutting board. When cool enough to handle, roughly chop the cooked chicken.
5
Toast the baguette:
While the chicken cooks, place the baguette on a sheet pan, cut sides up. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a clean, dry work surface.
6
Finish the báhn mì & plate your dish:
Spread a thin layer of the spicy mayonnaise onto the cut sides of the toasted baguette. Top with the chopped chicken and pickled vegetables (draining before adding). Garnish with the cilantro. Divide the finished báhn mì and slaw between 2 dishes. Enjoy!
Tips from Home Chefs