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
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Ingredients
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1
daikon radish, cut into matchsticks
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3
carrots, cut into matchsticks
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1/4 cup
white vinegar
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1/4 cup
unseasoned rice vinegar
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1 cup
water
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1/4 cup
sugar
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1 tablespoon
salt
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2 pounds
boneless chicken thighs
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2 tablespoons
shaoxing wine or sherry
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3 tablespoons
soy sauce
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3 tablespoons
fish sauce
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2 teaspoons
sugar
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1 tablespoon
minced garlic
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1 teaspoon
ginger
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1/2 tablespoon
lemongrass paste
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1 cup
mayonnaise
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2 tablespoons
sriracha, or more for added spice
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2 teaspoons
Maggi seasoning
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1
english cucumber, chopped
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1
jalapeno peppers, chopped
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1 bunch
cilantro, chopped
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1
baguette, sliced
Directions
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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.
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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.
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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.
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Chop up cucumbers and jalapeno into bite sized pieces. If you like it spicy, leave the seeds in the jalapeno. Set aside.
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Chop up cilantro, including stems, and set aside.
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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.
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Remove 1 cup of the pickled vegetables and chop into small pieces. Save the rest for sandwiches and other dishes.
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Bake the bread slices in a 350 degree oven until mostly crisp. They are difficult to eat if they're too crispy.
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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!
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