BANH MI BUTTER RECIPES

Steps:

• Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
• Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
• While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
• Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
• Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• To assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.

Steps:

• Slice halfway into the side of each small baguette or section of a large one, leaving one long side attached.
• Set up a little assembly line, placing the 4 little loaves on a cutting board, handy to all the ingredients and condiments.
• Generously spread both sides of each loaf with mayonnaise or butter or both.
• Spread a nice dollop of pâté, if using, thinly over the top half of each sandwich.
• Place 3 slices of cold cuts on the bottom half of each sandwich and top with cucumber strips.
• Divide pickled carrots among the 4 sandwiches, spreading over meat and cucumber and adding a spoonful of the brine to each serving.
• Lay several jalapeño slices along each row of filling.
• Top with 6 cilantro sprigs.
• Close each sandwich, pressing gently to bring the flavors together, and serve at room temperature.
• Or wrap each sandwich tightly in waxed paper, plastic wrap or foil, and set aside until serving time.
• In a small saucepan over medium heat, combine water, vinegar, sugar and salt.
• Cook, swirling once or twice, until sugar and salt dissolve and brine is clear and smooth, 3 to 4 minutes.
• Transfer to a bowl and let cool to room temperature. (Pour brine into a cake pan, pie pan or a metal bowl and place it in the freezer briefly if you’re in a hurry.)
• Add shredded carrots to cooled brine, toss well and set aside for 20 to 30 minutes.
• Serve at room temperature or transfer to a jar, cover and refrigerate until serving time.
• Scoop out carrots from the brine as you need them and store the remainder in the refrigerator for up to 5 days.