Grilled Chicken and Avocado Banh Mi Sandwiches Recipe
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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Cooking tools:
- Food processor
- Grill
- Grill pan
- Tongs
- Chef's knife
- Cutting board
- Bread knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Plate
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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