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Banh Mi is the Vietnamese word for bread, but it also refers to a sandwich in Vietnamese cuisine that is stuffed with some very specific ingredients and flavors. When I lived in West Africa, I lived across the street from a Vietnamese restaurant and among other delicious things, they served banh mi sandwiches.
I’ve been thinking about all the veggies and herbs in those sandwiches and decided that actually it was pretty easy to just skip the bread and interpret this sandwich as a simple AIP-friendly meal. In the end I made it as veggie-centric sheet pan meal that covers all the bases and is full of flavor. I hope you enjoy it!
- For Chicken:
- ¼ cup fish sauce
- Juice of 1 lime
- 2 tablespoons coconut palm sugar
- 1 teaspoon dried basil
- 3 garlic cloves, minced
- 1 lb. chicken breast, chopped (about 1 split breast)
- For Veggies:
- 4 cups thinly sliced green cabbage
- 4 cups chopped daikon radish
- 2 cups julienned carrots
- Zest of 1 lime
- 1 teaspoon sea salt
- 2 tablespoons chopped, fresh cilantro
- 2 tablespoons olive oil
- 5 green onions, sliced on the bias
- Fresh cilantro sprigs
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- By hand in a medium bowl, mix all the chicken ingredients together thoroughly. Cover and let marinate in refrigerator for 30 minutes.
- Using a wooden spoon in a large bowl, mix all the veggie ingredients together until all the veggies are well coated with oil and seasonings. Spread veggie mixture out evenly over the baking sheet.
- Drain marinade from chicken and then place pieces evenly spaced among the veggies.
- Roast for 30 minutes. Garnish with green onions and more cilantro. Serve warm.
Additionally, after roasting, you may find a lot of liquid in your baking sheet. You can handle this two ways: 1) Be sure to use a pan with a deep lip and scoop into a serving dish using a slotted spoon, so that excess liquid drains out. or 2) Roast the chicken and veggies on separate baking sheets. I like option 1, because it's less dirty dishes!