Thai Chicken Bahn Mi

Banh Mi refers to a Vietnamese snack featuring a baguette with assorted fillings.


Pickled Carrots
1 qt. Matchstick-cut carrots
1/2 cups Kosher salt
1/2 cups Warm water
1 cups Brown sugar
1/2 cups Rice wine vinegar
Spicy Coconut Sauce
1-3/4 qt. Coconut milk
2 cups Sweet chili sauce
1 cups Sriracha sauce (hot chili sauce)
1 each Egg whites, lightly beaten
1 cups Nam pla (fish sauce)
1-1/2 cups Dijon mustard
1-1/2 cups Soy sauce
1/4 cups Panko bread crumbs
2 cups Unsalted dry roasted peanuts, chopped
2 cups Serrano chiles, seeded, chopped
1 cups Minced garlic
1 cups Lemon grass, chopped
1 each Scallions, chopped
1-1/2 cups Minced gingerroot
12 lb. Ground chicken
1 each Baguettes (24-inch), ends trimmed, partially split, and cut crosswise into quarters
1 qt. Bean sprouts
1 qt. Fresh Thai basil leaves


Preparation Steps
  • Pickled Carrots:
  • Toss
    Carrots with salt in colander; let drain 1 hour. Rinse carrots; drain well. Stir water and sugar until dissolved; mix in vinegar. Pour over carrots in large bowl. Refrigerate at least 3 hours or up to 24 hours.
  • Spicy Coconut Sauce:
  • Cook
    Coconut milk in saucepan on medium-low heat until reduced to about 3 cups (or until reduced to about 1/2 cup for trial recipe), stirring frequently. Remove from heat; whisk in sweet chili and sriracha sauces. Cool completely. Whisk in mayonnaise. Refrigerate until ready to use.
  • Meatballs:
  • Combine
    All ingredients, except chicken, in food processor. Pulse until finely chopped. Add to chicken; mix lightly. Shape into 96 (1-oz. [30-g]) meatballs (or 16 meatballs for trial recipe) using #40 scoop. Place on sheet pans. Refrigerate 1 hour.
  • Bake
    In 400ºF (200ºC) convection oven 20 min. or until done (165ºF [74ºC]).
  • For each serving:
  • Spread
    Cut sides of 1 baguette piece with 1/4 cup (50 mL) Spicy Coconut Sauce; fill with 4 Meatballs and 1/4 cup (50 mL) each bean sprouts, drained Pickled Carrots and basil.
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