Ingredients with Measurements:
- 1 baguette, sliced into small pieces
- 1 lb. boneless, skinless chicken breast, sliced into thin strips
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 cup sliced jalapeño
- 1/2 cup sliced red onion
- 1/2 cup chopped roasted peanuts
Special equipment needed:
- Large mixing bowl
- Whisk
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large mixing bowl, whisk together rice vinegar, sugar, fish sauce, lime juice, soy sauce, and vegetable oil.
3. Add sliced chicken to the bowl and toss to coat with the marinade. Let sit for 10 minutes.
4. Grill chicken for 5-7 minutes on each side, until cooked through.
5. In a separate bowl, combine chopped cilantro, mint, and basil.
6. Add sliced carrots, cucumber, jalapeño, and red onion to the bowl with the herbs and toss to combine.
7. Add grilled chicken to the bowl with the vegetables and herbs and toss to combine.
8. Serve salad over sliced baguette and top with chopped roasted peanuts.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 26g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Rice vinegar can be substituted with apple cider vinegar.
- Fish sauce can be substituted with soy sauce.
- Baguette can be substituted with any crusty bread.
Variations:
- Add sliced avocado to the salad.
- Use different herbs, such as Thai basil or parsley.
- Add sliced mango or pineapple for a sweet twist.
Tips and tricks:
- Make sure to slice the chicken thinly to ensure even cooking.
- If using tofu, press it to remove excess water before marinating.
- Toast the baguette slices for added crunch.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or on the stovetop before serving.
Presentation ideas:
Serve salad over a bed of lettuce for added color.
Garnishes:
Garnish with additional chopped herbs or sliced jalapeño.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of rice or quinoa.
Troubleshooting advice:
If the chicken is sticking to the grill, brush it with oil before grilling.
Food safety advice:
Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bánh Mì is a Vietnamese sandwich that typically consists of a baguette filled with meat, pickled vegetables, and herbs.
Flavor profiles:
This salad is tangy, sweet, and savory with a hint of spice from the jalapeño.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese