Te banh mi is a Vietnamese sandwich. It can be made with a variety of fillings and condiments; our version has sliced chicken, shredded cabbage and carrots, and a salty, garlicky, citrusy dressing. Use the best bread you can find – we recommend a light, airy French baguette with a thin crust. Serve immediately otherwise the bread can get soggy.
1 tablespoon freshly squeezed lime juice
2 teaspoons Thai sh sauce (nam pla)
2 teaspoons cannaoil
1 teaspoon toasted sesame oil
1 small garlic clove, minced
1 teaspoon soy sauce
1 tablespoon sugar
2 6-inch-long slices baguette, split in half lengthwise
2 rotisserie chicken breasts, thinly sliced
1⁄4 cup shredded napa cabbage
1⁄4 cup shredded carrots
6 cilantro sprigs
- In a small bowl, whisk together the water, lime juice, fish sauce, cannaoil, sesame oil, garlic, soy sauce, and sugar until the sugar is dissolved and the dressing is well combined.
- Drizzle the dressing over the cut sides of the bread. Arrange the sliced chicken on the sandwich and top with the shredded vegetables and cilantro sprigs. Use a spatula to spoon any sauce remaining in the bowl on top.