Name: Banh Mi Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: For the dồ chua -; 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) -; For the chicken -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Banh Mi Salad

1. For the dồ chua -

2. 1/2 cup distilled white vinegar -

3. 1/2 cup water -

4. 1/4 cup granulated sugar -

5. 1/2 teaspoon salt -

6. 2 medium carrots -

7. 1 (6-ounce) piece daikon (no more than 2 inches wide) -

8. For the chicken -

9. 2 tablespoons minced lemongrass -

10. 2 cloves garlic, minced -

11. 1 tablespoon sugar -

12. 1 tablespoon olive oil -

13. 1 tablespoon fish sauce -

14. 1 tablespoon soy sauce -

15. 1/2 teaspoon freshly ground black pepper -

16. 1 1/2 pounds boneless skinless chicken thighs -

How to cook deliciously - Banh Mi Salad

1. Stage

Prepare the dồ chua: 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. Stage

Marinate the chicken: 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. Stage

Preheat the oven and make the dressing: 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. Stage

Bake the chicken: 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. Stage

Assemble the salad: 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!