Open-Faced Spicy Chicken Bánh Mì with Sesame Cabbage Slaw

Open-Faced Spicy Chicken Bánh Mì

with Sesame Cabbage Slaw

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving

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
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the spicy mayonnaise:
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.

Pickle the vegetables:
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.

Make the slaw:
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.

Cook & chop the chicken:
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.

Toast the baguette:
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.

Finish the báhn mì & plate your dish:
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Pickle the vegetables:
Make the slaw:
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.

Cook & chop the chicken:
Toast the baguette:
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!

Finish the báhn mì & plate your dish: