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Author Notes: I love banh mi sandwiches, and I thought they'd make great appetizers. The components can be made ahead and the appetizers assembled just before serving so the crostini are warm and crisp. —Leith Devine
- 1 daikon radish, cut into matchsticks
- 3 carrots, cut into matchsticks
- 1/4 cup white vinegar
- 1/4 cup unseasoned rice vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 2 pounds boneless chicken thighs
- 2 tablespoons shaoxing wine or sherry
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 2 teaspoons sugar
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1/2 tablespoon lemongrass paste
- 1 cup mayonnaise
- 2 tablespoons sriracha, or more for added spice
- 2 teaspoons Maggi seasoning
- 1 english cucumber, chopped
- 1 jalapeno peppers, chopped
- 1 bunch cilantro, chopped
- 1 baguette, sliced
- Make the pickled vegetables (called do chua): Put the white vinegar, rice vinegar, water, sugar, and salt into a canning jar or container with a lid and stir until the sugar is dissolved. Add the daikon radish and carrot matchsticks. Make sure all the vegetables are covered. Refrigerate up to a month.
- Thai chicken marinade:: Add wine, soy sauce, fish sauce, sugar, garlic, ginger and lemongrass to a heavy duty zip top bag. Mix thoroughly in bag. Add the chicken thighs and coat them with marinade. Refrigerate.
- Make the "special" sauce: Mix mayonnaise, sriracha and Maggi seasoning together until combined. Refrigerate. I put the finished sauce in a squirt bottle for convenience. Maggi sauce is available at grocery stores and is widely used in Asian recipes.
- Chop up cucumbers and jalapeno into bite sized pieces. If you like it spicy, leave the seeds in the jalapeno. Set aside.
- Chop up cilantro, including stems, and set aside.
- To cook the chicken, remove from the marinade and put on a foil covered baking sheet with a rack. Broil or bake the chicken until the internal temperature is 165 degrees, approximately 20-30 minutes. Cool, then chop chicken into bite sized pieces. Set aside.
- Remove 1 cup of the pickled vegetables and chop into small pieces. Save the rest for sandwiches and other dishes.
- Bake the bread slices in a 350 degree oven until mostly crisp. They are difficult to eat if they're too crispy.
- To assemble the banh mi crostinis: Line up the bread slices. Add a little "special" sauce, the chopped chicken, then the chopped pickled vegetables. Add a few chopped cucumbers and jalapenos, and then add the chopped cilantro. Squirt or place approximately 1/4 tsp. more "special" sauce on top and serve!
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best Mash-Up Recipe