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Chicken Banh Mi (Vietnam)

Name: Chicken Banh Mi (Vietnam)
Total time: 25 min
Yield: serves 2
Ingredients: 2 filets Chicken; 2 Bread; 1 Carrot; 1/2 Cucumber; 1 bunch Fresh cilantro; 1 Chili pepper; 1 tbsp Soy sauce; 2 tbsp Rice vinegar; 1 tbsp Sugar; 20 g Butter

Preparation time: 25 min
Servings: serves 2

Ingredients

serves 2

Chicken — to buy2 filets
Bread — to buy2
Carrot — to buy1
Cucumber — to buy1/2
Fresh cilantro — to buy1 bunch
Chili pepper — to buy1
Soy sauce — to buy1 tbsp
Rice vinegar — to buy2 tbsp
Sugar — to buy1 tbsp
Butter — to buy20 g

Preparation

Cut the carrot and cucumber into thin sticks. Marinate the carrot for 15 minutes in the rice vinegar and sugar — this is the đồ chua, the quick pickle that gives banh mi its signature tangy crunch.
Cut the chicken into thin strips and marinate for 10 minutes with the soy sauce and a little sliced chili.
Heat a very hot pan with a little oil and brown the marinated chicken for 5-6 minutes, stirring, until nicely coloured and cooked through.
Split the rolls open without separating them completely, pass them a few seconds in the oven or a dry pan so they regain some crispness, then spread with butter.
Fill with the hot chicken, the drained pickled carrot, cucumber, fresh chili and cilantro.
Serve immediately, while the bread is still a little crisp and the chicken hot — banh mi doesn't keep, eat it as soon as it's assembled.