Vietnamese Ban-mi Sandwich with Chicken kebab

In Vietnam, Ban-mi is called sandwiches from elongated buns, or baguettes with various fillings. These baguettes are great for the size for the barbecue, and so that the snack does not turn into a simple kebab sandwich, fry Asian-style kebabs topping their vibrant Vietnamese snacks. For this chicken thighs marinated in a mixture of ginger, lemongrass, soy and fish sauce, lime juice and garlic. Soaked in exotic flavors and aromas pieces of meat are mounted on skewers along with slices of daikon and hot jalapenos and grilled. Serve bang-mi with spicy майонезом и маринованными овощами. Time: 5 час.Difficulty: medium Quantity: 4-6 kebabs In recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Kebab

• 3 cloves of garlic
• 1 small shallot, cut into 4 pieces
• 4 cm. Ginger root, peeled and chopped into large in pieces
• 2 lemongrass stalks, trimmed and chopped
• 1/4 Art. fresh cilantro (leaves and tender stems)
• Juice and grated zest of 1 lime
• 1/4 Art. fish sauce
• 2 tbsp. l soy sauce
• 2 tbsp. l Sahara
• 1 tbsp. l vegetable oil + optional to grease grill
• 1 kg. skinless chicken thighs and bones, cut into pieces of 5 cm.
• Half a small daikon, peeled, cut in half and thinly sliced
• 4 jalapenos, each cut into 8 pieces

Pickled vegetables

• 3/4 Art. rice vinegar
• 1/4 Art. Sahara
• 2 carrots, cut into strips
• Julienne cut seedless cucumber
• 0.5 tbsp. fresh cilantro

Spicy mayonnaise

• 0.5 tbsp. mayonnaise
• Half lime juice and grated zest
• 1.5 tsp siracha sauce
• Sliced fresh cilantro, Thai basil, sliced baguette and lime slices, for serving

Recipes with similar ingredients: garlic, shallots, ginger root, lemon grass, cilantro, lime, fish sauce, soy sauce, sugar, chicken thighs, daikon radish, jalapenos, rice vinegar, carrots, cucumbers, mayonnaise, sriracha sauce, basil, baguette

Recipe preparation:

1. Cook the kebabs:

   Combine garlic, shallots, ginger, lemongrass in a food processor and cilantro and chop. Add zest and lime juice, fish sauce, soy sauce, sugar and vegetable oil and grind to form coarse paste. Put the chicken in a large bowl and add the ginger paste; mix to cover all pieces. Cover and refrigerate for 4-6 hours.

2. Meanwhile, cook the pickled vegetables:

   In a small saucepan over medium heat, stirring, heat vinegar, 1/4 Art. water, sugar and 1 tsp. salt and cook until sugar and salt will dissolve. Allow to cool slightly. Mix carrots and cucumber in a small bowl and pour the marinade; press vegetables to immerse them in liquid. Refrigerate for 1-4 hours. Drain, add cilantro to the vegetables.

3. Make hot mayonnaise: In a small bowl, mix mayonnaise, zest and lime juice and siraca sauce; salt it. Put in refrigerator until ready to serve.
4. Preheat the grill to moderate heat. Get the chicken out marinade, shaking off large pieces of ginger paste. Plant the chicken daikon and jalapenos for ten skewers 30 cm long. Sprinkle with salt.
5. Lubricate the grill with vegetable oil. Fry kebabs, often turning until chicken is cooked and covered grilled marks from the grill, 12-15 minutes. Put on a dish and sprinkle with cilantro and Thai basil. Serve on baguettes with pickled vegetables, spicy mayonnaise and lime slices.
   

   Note

   If you use wooden skewers, soak them first in water for at least 30 minutes so that they do not burn.