Tofu or Chicken Banh Mi

January 30, 2014 Eric Eisenberg



  • ½  pound daikon, peeled
  • ½ pound carrot, peeled
  • ½ red onion, cut into thin slices
  • ½  cup rice vinegar (not seasoned)
  • 1 tablespoon sugar
  • ½ teaspoon salt

  • 4  TBSP vegetable oil
  • 2  TBSP Asian fish sauce
  • 1  TBSP soy sauce
  • 1 Pinch white pepper
  • 1 tsp light brown sugar
  • 1 (24-inch) soft baguette ( or 4 each demi Baguette or French Roll)
  • cilantro sprigs on stem
  • 4 chicken breasts that have been pounded lightly and seasoned with Salt and pepper
  • OR 1 loaf of tofu drained and pat dry.
  • 4 green leaf Lettuce leaves
  • 2 tablespoons mayonnaise
  • 2 oz Mae Ploy Thai chili sauce
  • 2 ea lime wedges

  1. In a medium bowl mix together oil, fish sauce, brown sugar  and soy sauce for marinade.  Set 1/3 aside. Place chicken  OR Tofu in the remaining marinade
  2. Shred Daikon and carrot in a food processor fitted with medium shredding disk or on a mandoline
  3. Stir together vinegar, sugar, and 1/2 teaspoon salt and toss with shredded vegetables. Let slaw stand, stirring occasionally, 15 minutes.
  4. While slaw marinates Grill Chicken breasts until internal temperature of 165 degrees is reached. Set aside.
  5. TOFU NOTE: If using tofu you can grill it but you will get a great result l if you bake it in a 400 degree oven on a lightly oiled pyrex baking dish for 30 minutes. This step can be done ahead. Slice tofu into ¼ inch slices.
  6. Drain slaw in a colander. Cut off and discard round ends, then split baguette pieces in half.
  7. Brush the reserved  marinade on the bottom layer of  the bread .
  8. Put lettuce & red onion slices on the bottom layer, arrange chicken, slaw and arrange cilantro springs on top. Spread top layer of bread with mayonnaise and top sandwich with it.
  9. Garnish with a dish of the Thai Chili Sauce and the lime wedges

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