질문하기
A lighter banh mi with poached chicken instead of pork and light mayo instead of regular. Same Vietnamese flavor explosion, fewer calories.
Prepare a deep skillet or saucepan with enough water to comfortably submerge chicken breasts. Add 0.5 teaspoon salt and bring to a gentle simmer—not a boil—for precise poaching.
Add chicken breasts to the water; maintain the water at a gentle simmer (180–190°F). Poach for 14–16 minutes, turning once halfway, until just cooked through. Immediately transfer to a plate and cover loosely to rest and retain moisture.
While the chicken cooks, julienne carrot and daikon. Toss with rice vinegar, sugar, and 0.5 teaspoon salt in a bowl. Let sit for at least 10–15 minutes to lightly pickle, stirring occasionally.
Slice baguettes lengthwise but not all the way through. Lightly toast the cut sides if desired for texture. Evenly spread 1 tablespoon of light mayonnaise on each baguette half.
Thinly slice cucumber, jalapeño, and poached chicken. Layer cucumber, pickled carrot/daikon, sliced chicken, jalapeño, cilantro, and finish with a sprinkle of black pepper and a drizzle of soy sauce per sandwich. Serve immediately for optimal bread texture.
