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Chicken Bánh Mì

Chicken Bánh Mì with Gochujang Mayo and Crunchy Slaw

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Recipe Details

Story

Layering the French baguette with hearty meats and Vietnamese flavors, bánh mì are the stuff of sandwich dreams. Here, Chef Grace puts a spin on the classic by adding gochujang, a rich, spicy Korean chile paste. It's used two ways: Some is used to season the ground chicken filling, while the rest is stirred with mayonnaise for a creamy, umami-packed spread for the baguettes. A crunchy, tangy slaw adds bright crunch.

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    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Grace

    By Chef Grace

    Nutritional info

    • Calories 960
    • Protein 44g
    • Total Carb 105g
    • Total Fat 39g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • English cucumber
      1
      English cucumber
    • cilantro
      1/4 ounce
      cilantro
    • lime
      1
      lime
    • garlic
      2 cloves
      garlic
    • demi-baguettes
      2
      demi-baguettes
    • vegetarian Worcestershire
      1 tablespoon
      vegetarian Worcestershire
    • dark brown sugar
      2 teaspoons
      dark brown sugar
    • rice wine vinegar
      3 tablespoons
      rice wine vinegar
    • shredded green cabbage
      1/2 cup
      shredded green cabbage
    • shredded red cabbage
      1/2 cup
      shredded red cabbage
    • mayonnaise
      2 packets
      mayonnaise
    • gochujang
      2 tablespoons
      gochujang
    • shredded carrots
      1/2 cup
      shredded carrots
    • ground chicken
      12 ounces
      ground chicken
    • dark soy sauce
      2 tablespoons
      dark soy sauce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • aluminum foil
    • 10" medium pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Rinse all produce. Halve cucumber lengthwise, then thinly slice crosswise into half-moons. Roughly chop cilantro leaves and stems. Halve lime. Mince garlic. Slice baguettes open horizontally, splitting partway but leaving 1 edge intact.

    2. Make slaw

      Make slaw

      In a large bowl, whisk together Worcestershire, brown sugar, rice wine vinegar, juice of 1 lime, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to fully combine. Add slaw mix and cucumber and toss to coat; set aside to marinate until ready to serve.

    3. Toast baguettes and make gochujang mayo

      Toast baguettes and make gochujang mayo

      Loosely wrap baguettes in foil, then transfer to oven to warm through for 6-8 minutes. Meanwhile, in a small bowl, whisk together mayonnaise, 1 teaspoon gochujang (it's spicy—feel free to use less), half of garlic, and ⅛ teaspoon salt to combine; set aside for Step 5.

    4. Cook chicken

      Cook chicken

      Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken, remaining garlic, ½ teaspoon salt, and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Add soy sauce and remaining gochujang; cook, stirring, until mixture is fully combined and liquid is reduced by half, 1-2 minutes more. Remove pan from heat.

    5. Assemble and plate bánh mì

      Assemble and plate bánh mì

      Divide toasted baguettes between serving plates. Spread cut sides with gochujang mayo, then top each with a handful of crunchy slaw. Spoon over chicken, dividing evenly, and finish with cilantro. Halve chicken bánh mì crosswise and serve with remaining slaw. Enjoy!

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