Grilled Chicken and Avocado Banh Mi Sandwiches Recipe | Saveur

Name: Grilled Chicken and Avocado Banh Mi Sandwiches Recipe | Saveur
Ingredients: 3 Tbsp. (1 oz.) coarsely chopped shallot or yellow onion; 2 Tbsp. vegetable oil; 1 Tbsp. Vietnamese fish sauce; 1 large garlic clove, coarsely chopped (½ tsp.); ¾ tsp. sugar; ½ tsp. kosher salt, plus more as needed; ¼ tsp. freshly ground black pepper, plus more as needed; 1½ lb. boneless, skinless chicken thighs, excess fat trimmed; Six 9-in. hero rolls, split lengthwise, connected on one side like a hinge; 3 medium firm-ripe avocados, pitted and thinly sliced; 24 thin slices medium-hot chile, such as jalapeño or Fresno; 1½ cups (½ batch) Do Chua (Vietnamese Pickled Carrots and Daikon) , drained; 1½ cups torn mint leaves

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Juicy flame-kissed chicken thighs are teamed with avocado, jalapeño, Vietnamese pickles, and plenty of fresh mint in this colorful banh mi.

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Ingredients

3 Tbsp. (1 oz.) coarsely chopped shallot or yellow onion
2 Tbsp. vegetable oil
1 Tbsp. Vietnamese fish sauce
1 large garlic clove, coarsely chopped (½ tsp.)
¾ tsp. sugar
½ tsp. kosher salt, plus more as needed
¼ tsp. freshly ground black pepper, plus more as needed
1½ lb. boneless, skinless chicken thighs, excess fat trimmed
Six 9-in. hero rolls, split lengthwise, connected on one side like a hinge
3 medium firm-ripe avocados, pitted and thinly sliced
24 thin slices medium-hot chile, such as jalapeño or Fresno
1½ cups (½ batch) <a href="https://www.saveur.com/vietnamese-daikon-carrot-pickles-recipe/">Do Chua (Vietnamese Pickled Carrots and Daikon)</a>, drained
1½ cups torn mint leaves