Chicken Banh Mi Sandwich
This is enough to fill two baguettes
For the Chicken:
1 ½ – 2 lbs. boneless skinless chicken thigh
½ cup white wine
5 Tbs. soy sauce
3 whole star anise
2 sticks cinnamon
3 Tbs. granulated sugar
1-2T fish sauce
For the Pickled Vegetables:
½ cup distilled white vinegar
½ cup granulated sugar
½ tsp. kosher salt
3 cups julienned carrots (about 1/8 inch thick)
To Finish the Sandwiches:
2 thin-crusted baguettes, partially split lengthwise
mayonnaise
1 small cucumber, preferably Kirby, cut into 1/8-inch-thick julienne strips
Scallions
6 leaves green leaf lettuce
Sriracha sauce
To Cook the Chicken:
- Place the chicken in a 2-qt. saucepan. Add the wine, soy sauce, star anise, cinnamon, sugar, fish sauce, and enough water to come halfway up the chicken. Bring to a light boil, and lower the heat to a simmer
- Simmer the chicken, uncovered, until almost tender, about 20 minutes (it shouldn’t be so tender that it’s falling apart). Its internal temperature should be between 160° and 170°
- Let the chicken cool to room temperature. Reserve the simmering liquid
Make the pickled vegetables:
- Whisk the vinegar, sugar, and salt together until dissolved. Add the carrots and toss well
- Marinate for at least 30 minutes, or up to one day. Drain the carrots well before putting them in the sandwich
To make the sandwiches:
- Spread the mayonnaise on the top half of the baguettes.
- Slice the chicken on a slight diagonal, as thinly as possible. Divide the chicken evenly between the two baguettes
- Top the chicken with the well-drained pickled carrots, cucumber, scallions, lettuce, and a squirt of Sriracha
- Drizzle the braising liquid over the sandwich filling. Cut each baguette crosswise into halves or thirds and serve