We seem to be on a Vietnamese kick lately. After only eating two pieces of our grilled lemongrass ginger chicken from earlier in the week, we tucked the remaining four pieces away in the fridge for a second meal.
Enter: a French-Vietnamese Baguette. Usually made with a combination of rice and wheat flour, it’s light, airy and flaky, which makes it the perfect vessel for capturing some leftover meat.
Let me be clear. Today’s post is not-at-all intended to represent a true Vietnamese banh-mi; it’s just a poor man’s version that makes use of our leftovers. In fact, our sandwich also included leftover homemade mayonnaise from last week’s moules frites.
But it’s still delicious.
There’s a lot on the internet that’s been written about the Vietnamese banh mi. I don’t have anything intelligent to add, so I’ll just refer you to these peeps; they know what they’re taking about.
Have you tried a real banh mi?
Grilled Lemongrass and Ginger Chicken Banh Mi Sandwiches
~ Serves 2 ~
~ Ingredients ~
- 2 pieces leftover grilled lemongrass ginger chicken
- ½ Vietnamese-French baguette
- 2 tablespoon house mayonnaise
- Handful cilantro leaves
~ Preparation ~
Total Preparation Time: 15 minutes
Preheat oven to 350˚F.
Cut baguette in half; set one half aside for different use. Cut remaining piece in half again. Then slice open.
Spread bottom of each baguette with house mayonnaise; then stuff with chicken.
Heat in oven for 7-8 minutes; until baguette is golden and hot.
Stuff cilantro leaves in sandwich, then serve immediately.
Nutrition content per serving: 678 calories, 18g carbs, 64.5g protein, 36.5g fat, 1g fiber
Cost per serving: $1.38 – $1.62
Source: Rustic Garden Bistro
P.S. For dessert, a garden-fresh strawberry. Large enough to split in half for the both of us to share. Ground to mouth in about 20 seconds flat.