 | Chicken Bánh MìChef Brad Kent, Co-founder of Original Sunshine |
Ingredients for Chicken Bánh Mì:
• 8″–10″ piece French baguette, warmed and crisped in the oven
• 1 ½ oz. Chai Sesame Miso Spread
• ½ oz. mixed greens
• 3 oz. breaded chicken tenders
• 2 oz. Chai Cardamom Pickled Vegetables
• 6–8 pieces fresh sliced jalapeño
• 2 ea. fresh cilantro sprigs
Ingredients for Chai Sesame Miso Spread:
• 1 ½ parts The Perfect Purée Chai Cardamom Syrup
• 1 ½ parts crushed roasted sesame seeds
• 1 part white miso paste
Ingredients for Chai Cardamom Pickle Marinade:
• 2 parts The Perfect Purée Chai Cardamom Syrup
• 1 part salt
• 6 parts rice vinegar
• 1 part granulated sugar
Ingredients for Chai Cardamom Pickled Vegetables:
• 1 oz. Chai Cardamom Pickle Marinade
• 1 oz. julienne carrots, raw
• 1 ½ oz. julienne daikon, raw
Ingredients for Chai Cardamom Pickle Marinade:
• 2 parts The Perfect Purée Chai Cardamom Syrup
• 1 part salt
• 6 parts rice vinegar
• 1 part granulated sugar
Method for Chai Cardamom Pickle Marinade:
Combine all ingredients and mix well. Reserve until ready to use.
Method for Chai Cardamom Pickled Vegetables:
Combine carrots and daikon with the Chai Cardamom Pickle Marinade. Allow to pickle for at least 1 hour before serving.
Method for Chai Sesame Miso Spread:
Combine all ingredients and mix well. Reserve until ready to use.
Method for Chai Cardamom Pickle Marinade:
Combine all ingredients and mix well. Reserve until ready to use.
Method for Chicken Bánh Mì:
Spread Chai Sesame Miso Spread on the inside of the warmed baguette. Layer with mixed greens, chicken tenders, and Chai Cardamom Pickled Vegetables. Top with fresh jalapeño slices and cilantro sprigs.