Serves 4
Prep time: 45 minutes
Vietnamese Pickled Carrots
1 1/4 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1 tablespoon salt
3-4 carrots, scrubbed and shredded or cut into thin matchsticks, about
1 1/2 cups
Mix water, vinegar, sugar and salt in a saucepan. Bring to a boil, stirring
until the sugar and salt are dissolved.
Fill a sterilized pint jar with the carrots. Pour the liquid over the
carrots and refrigerate for 3-5 days before using.
Will keep a month in the refrigerator.
Hoisin Chicken
1 tablespoon olive oil
3 large skinless boneless chicken breasts
1 cup chicken stock
1/2 cup hoisin sauce
Heat the oil in a skillet and add the chicken breasts. Brown on both sides.
Add the chicken stock and hoisin sauce, Cover and simmer until the chicken
is tender. Slice the chicken and add back to the sauce in the pan.
Banh Mi
Crusty French baguette, cut into 4 pieces or rolls, split
1/4 cup mayonnaise
Hoisin chicken
Basil leaves
Cilantro Leaves
Pickled carrots
Cucumber slices
Soy sauce
Spread the bread with mayonnaise. and divide the chicken among the sandwiches.
Garnish with basil, cilantro, pickled carrots and cucumber slices as desired.
Sprinkle lightly with soy sauce and top with other piece of bread.
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