Vietnamese French Bread Sandwich

Vietnamese French Bread Sandwich

(Banh Mi Ga)

A lot of you probably know what this is and many (if you live in an area like L.A.or Northern VA) probably eat this often at one of the local bahn mi shops.  However, what most people don't realize is just how easy it is to make this on your own. 

Remember the Grilled Lemongrass Chicken we made?  Well, guess what else you could do with it?  You got it!  Bahn Mi!  In this case, Banh Mi Ga.  Traditional Bahn Mi sandwiches use cucumbers and julienne carrots and daikon soaked in vinegar and sugar.  I'll show you how to do that later, but for now, since you've got leftover lemongrass chicken and veggies from the last meal, we're going to use that to introduce you to one of the best sandwiches you'll ever eat.  All the ingredients you have leftover from the last meal except for the rice, will be needed here. 

Traditional bahn mi is made from those cute little baguettes.  They are crunchy on the outside and soft on the inside.  It's not easy to find these.  The ones I come across at popular grocery stores are too chewy, too light or too heavy.  If you can't find true Vietnamese baguettes or don't live near a Vietnamese grocery store, then your best bet is to buy a french loaf and slice it in long diagonals like the picture above. 

On this sandwich I made a fresh garlic aioli spread which was DIVINE!  But you can use regular mayo if you don't have the time or desire to make the aioli.



STEP 1: Cut bread in half horizontally and place in oven for 5-10 minutes at 375.

STEP 2:  Make aioli.  I like to use the double boiler and whipping technique for mine.   I just think the heat and the whipping makes it thicker.  You need a heat resistant bowl to place over a pot with simmering (not boiling) water. Spray bowl with non-stick spray and place the following ingredients in the bowl. 

3 egg yolks

2 1/2 Tablespoon Canola or Vegetable oil

1/2 teaspoon salt
1 medium sized garlic clove micro-grated

Once the water begins steaming, place bowl over pot and use hand blender to blend ingredients together. Blend for a few minutes until the yolks look paler and you have a thicker mayo-like consistency.  Just make sure not to let the water boil or you will start to have scrambled eggs instead.  Remove bowl from heat and set aside.

STEP 3:  In a bowl, toss cabbage, carrots and cucumbers with fish sauce mix. 

STEP 4:  Warm up the chicken.

STEP 5:  Spread a nice thick layer of aioli and scallions on both slices of the bread.  Add chicken, veggies and lots of cilantro, include the stalks this time.  You can also drizzle on more fish sauce at this point.  I also like to cut up a Thai chili pepper to top off the sandwich.

Yummy! Eat and enjoy!