Name: Banh Mi Salad
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4
Cuisine: American, Asian
Ingredients: 1/2 cup distilled white vinegar; 1/2 cup water; 1/4 cup granulated sugar; 1/2 teaspoon salt; 2 medium carrots; 1 (6-ounce) piece daikon (no more than 2 inches wide); 2 tablespoons minced lemongrass; 2 cloves garlic, minced; 1 tablespoon sugar; 1 tablespoon olive oil; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds boneless skinless chicken thighs; Juice of 1 medium lime (about 2 tablespoons); 2 tablespoon mayonnaise; 2 tablespoons olive oil; 1 small or 1/2 medium jalapeño pepper, seeded and minced (about 1 tablespoon); 1 clove garlic, minced; 1/4 teaspoon kosher salt; 2 medium romaine lettuce hearts (about 8 ounces total), chopped or sliced; 2 Persian cucumbers (about 6 ounces total), thinly sliced; 1/2 cup fresh cilantro leaves; French baguette, for serving (optional)

Banh Mi Salad

Turn the classic Vietnamese sandwich into a salad that’s full of color, crunch, and vibrant flavor. Bánh mì salad makes an impressive lunch or a low-key, fresh-tasting dinner.

1 hr 10 min total 20 min prep 20 min cook 4 486 cal

Instructions

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1 Combine the vinegar, water, sugar, and salt in a medium bowl and stir until fully dissolved. Cut the carrots and daikon into 3-inch long, 1/8-inch thick matchsticks (about 1 cup each). Add to the bowl and stir to combine. Gently push down any vegetables that aren’t submerged in the pickling liquid and let the mixture sit for at least 30 minutes.
2 Combine the lemongrass, garlic, sugar, olive oil, fish sauce, soy sauce, and black pepper in an 8x8-inch baking dish. Add the chicken thighs, toss to coat, and spread in an even layer. Transfer to the refrigerator to marinate for at least 15 minutes while the oven preheats, or cover and let marinate up to overnight in the fridge.
3 While the chicken is marinating, arrange a rack in the middle of the oven and heat the oven to 425°F. Whisk together the lime juice, mayonnaise, olive oil, jalapeño, garlic, and salt in a small bowl until combined and emulsified.
4 Transfer the chicken to the oven and bake until it reaches an internal temperature of 165°F, 20 to 25 minutes. Use two forks to shred the chicken into large pieces and toss to coat in the pan juices.
5 Drain the dồ chua. Place the lettuce in a large bowl and toss with 1/4 cup of the dressing. Divide the lettuce among individual shallow bowls or plates then arrange the dồ chua, chicken, and cucumbers in sections on top of the dressed lettuce. Drizzle with the remaining dressing and garnish with the cilantro. Serve with torn pieces of French baguette, if desired. Love the recipe? Leave us a review and stars below!