Banh mi sandwiches are a popular sandwich served in Vietnamese restaurants. They can be served with different types of meat, such as pork, beef or chicken. This recipe uses chicken, with flavors of soy sauce, ginger, garlic and brown sugar to give a depth of flavor. To top off this sandwich and give it texture, a flavorful, crunchy coleslaw is added. For a more authentic flavor, use sriracha, a hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Be sure not to skimp on the hot sauce, as this makes the sandwich particularly good.
12.5 lbs. white meat chicken strips
3 cups soy sauce
1 lb. fresh ginger, minced
1 lb. fresh garlic, minced
1/4 cup brown sugar
6 lb. coleslaw mix
3 bunches fresh cilantro, finely chopped
3 bunches scallions, thinly sliced
1 cup apple cider vinegar
1/4 cup white sugar
2 Tbsp. salt
3 qts. mayonnaise
2 cups hot sauce
100 each 6" whole wheat sub rolls
Mix together soy sauce, ginger, garlic and brown sugar until sugar has dissolved. Place chicken in deep hotel pan and cover with marinade. Mix well, cover with food service film and set aside for at least an hour to allow flavors to develop (This step can be done a day ahead of time so that the chicken marinates overnight. Longer to marinate = more flavor!)
Place covered hotel pan with chicken in steamer and cook until heated through. Internal temperature of chicken should be 165 degrees F. Hold hot in warmer.
In a large mixing bowl, combine coleslaw mix, cilantro, scallions, apple cider vinegar, sugar and salt.
In a separate bowl, mix together mayonnaise and hot sauce to make spicy mayo.
Make sandwiches by spreading 1 oz. spicy mayo on sub roll, adding 2 oz. of chicken and topping with 1/3 cup prepared coleslaw mix.
Calories 485 Saturated Fat 5.9% Sodium 1,108 mg
2 oz. meat/meat alternative
2 grain/bread servings