Prep time: 1 hour active, 4-24 hours inactive | Cook time: 30 minutes
Makes 4 Servings, with extra daikon pickle
Bahn Mi, or Vietnamese style sandwiches, are such a mind-blowing treat with the addition of cilantro, jalapeno, and pickled daikon and carrots. Gochujang is Korea’s answer to ketchup. Tangy, sweet, and a tad bit spicy, it’s a great marinade for chicken. This sandwich takes a little bit of effort but is well worth the payoff. Serve with extra daikon pickle on the side, along with Sriracha, hoisin, and fresh lime.
Ingredients for the Daikon Pickle:
2 carrots, peeled and sliced into matchsticks (about 2 cups)
1 pound daikon radish, peeled and sliced into matchsticks (about 4 cups)
1-4 jalapenos, halved lengthwise
1 cup vinegar (rice or distilled white)
½ cup water
¼ cup sugar
1 tsp. salt
Place vegetables in a glass bowl or jar. Boil the vinegar, water, sugar, and salt until dissolved, pour over vegetables. Cool and cover in fridge for 4 hours or overnight. Pickle will keep for 2 weeks.
Ingredients for Gochujang Chicken:
4 small chicken breasts
1 tbsp. olive oil
1 tsp. sesame oil
2 tbsp. gochujang paste
1 tsp. soy sauce or tamari
1 tsp. sugar
1 tbsp. rice vinegar
1 tsp chopped fresh ginger
Mix all of the above in a bowl, cover and marinate for 30 minutes to 1 hour in the fridge. You can bake the chicken in a 375 degree oven for 25 minutes, until the internal temperature reaches 165 degrees, or place on a hot grill for 5 minutes per side.
Ingredients for Banh Mi:
8 slices Alvarado Street Bakery Sprouted Wheat California Style Bread, toasted
Fresh cilantro sprigs
Fresh mint (optional)
Sliced jalapenos (optional)
Lime wedges (optional)
Place 4 slices of CA Style bread on a platter. Spread a thin layer of mayo on each slice, top with gochujang chicken and ¼ cup of the daikon pickle, drained. Customize each banh mi as desired, top with the remaining 4 slices.