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Chicken banh mi with smashed cucumbers

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Chicken banh mi with smashed cucumbers

Dairy-Free, Soy-Free, Paleo-Friendly

4 Servings, 610 Calories/Serving

30 – 40 Minutes

We cover all the essential elements of this iconic Vietnamese sandwich in our family- and paleo-friendly take on at-home banh mi, which even includes paleo mayo.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 or 3 red radishes
  • Vietnamese quick-pickle brine (apple cider vinegar - honey - fish sauce)
  • ¼ pound shredded carrots
  • 2 cucumbers
  • 1 or 2 cloves peeled fresh garlic
  • 1 lime
  • 4 to 6 boneless skinless chicken thighs (about 1 pound total)
  • 1½ teaspoons Chinese five-spice powder
  • 4 ciabatta rolls*
  • 1 romaine heart
  • 6 or 7 sprigs fresh cilantro
  • 1 jalapeño (optional)
  • ¼ cup paleo mayo
  • 1 tablespoon sambal oelek (optional)
  • *Not paleo; omit for a paleo-strict version.

Chef's Tip

You can toast the ciabatta rolls in a 400°F oven or toaster oven instead of in a frying pan. Arrange the rolls, cut sides up, on a sheet pan, drizzle with 1 to 2 teaspoons oil, and season with salt and pepper. Toast until lightly browned and crisp, 5 to 7 minutes.

Nutrition per serving

Calories: 610, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 105mg (35% DV), Sodium: 820mg (34% DV), Carbohydrates: 75g (25% DV), Total Sugars: 11g, Added Sugars: (Honey): 3g (6% DV).
Contains: Eggs, Fish, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the radishes and carrots

  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
In a small sauce pot, bring the quick-pickle brine to a boil. Remove from the heat, add the radishes and carrots, and season with salt. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Smash the cucumbers

  • Trim the ends from the cucumbers; cut the cucumbers lengthwise into quarters, then crosswise into 2-inch lengths.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
  • Juice the lime.
In a resealable plastic bag, combine the cucumbers, garlic, and lime juice and season generously with salt. Using a wooden spoon, lightly smash the cucumbers. Let stand while you prepare the rest of the meal.

3

Cook the chicken and toast the rolls

  • Pat the chicken dry with a paper towel; season generously with salt, pepper, and the Chinese five-spice powder.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Return the pan to medium-high heat and warm the residual fat until hot but not smoking. Working in batches, add the rolls, cut sides down, and cook until lightly toasted, 1 to 2 minutes. Transfer to a plate.
While the chicken cooks and cools, prepare the garnishes and sambal mayo.

4

Prep the garnishes and sambal mayo

  • Trim the root end from the romaine heart; separate the leaves. If not using as lettuce cups, tear the leaves.
  • Strip the cilantro leaves from the stems.
  • If using the jalapeño, remove the stem, ribs, and seeds; cut the jalapeño in half lengthwise, then crosswise into thin half-moons. Wash your hands after handling.
In a small bowl, stir together the mayo and as much sambal oelek as you like. Season to taste with salt.

5

Assemble the banh mi

Place the roll bottoms, cut sides up, or romaine leaves on a work surface and slather with as much sambal mayo as you like. Top each with the chicken, pickled radishes and carrots, cilantro, and as much jalapeño as you like. Close with the roll tops.

6

Serve

Transfer the banh mi to individual plates and serve with the smashed cucumbers.

Kids Can!

  • Measure out the garlic.
  • Juice the lime.
  • Smash the cucumbers.
  • Separate the romaine leaves.
  • Strip the cilantro leaves from the stems.

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