A twist on the traditional Vietnamese sandwich recipe, this chicken sausage bahn mi is made with pickled vegetables, fresh cilantro and a spicy mayo.
Summer has arrived in all it’s glory and I am loving the ease and simplicity of meal time and entertaining.
With the back yard available once again for hosting friends and family, I couldn’t wait to invite a few of my best girlfriends over for a backyard BBQ to try out Al Fresco‘s new Sweet & Smoky BBQ Chicken Sausage.
Lucky for me, I enlisted the help of my beautiful and crazy talented friend Abby to help stage the event.
Many of us are moms and it’s not every day we get to put on nice clothes and eat a meal without being interrupted so we made the most of the occasion!
The star of the menu? These flavor-packed chicken sausage bahn mi sandwiches made with a creamy, spicy mayo, fresh cilantro and quick-pickled vegetables.
If you’re not familiar with bahn mi, it’s a traditional Vietnamese sandwich served in a crusty baguette and often served by street vendors. Because let’s be real, street food is usually the most delicious food.
If you have a chance to entertain friends or family this summer, I encourage you to do so. Most of the mess is kept outdoors and likely you can enlist a friend to help pick up a bouquet of flowers or bring over her famous salad.
Whatever you do, be sure to add this Chicken Sausage Vietnamese Bahn Mi to your menu. Your guests will love the combination of sweet, spicy and tangy flavors and I promise they’ll be asking for the recipe.
Using Al Fresco’s pre-cooked chicken sausages makes it fast, easy and a total no-brainer. Don’t worry, your guests will never know how easy it was to prepare.
No forks required.
- 1 baguette
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 links Al Fresco Sweet & Smoky BBQ Chicken Sausage fully cooked
- 1 cup cilantro sprigs
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha
Pre-heat grill to high heat and split the baguette open in half, the wide way; set aside.
Place the carrots and daikon in a medium bowl and toss with vinegar, sugar and salt. Let side for 15 minutes to quick-pickle (or up to overnight.)
Heat the pre-cooked chicken sausages on the grill and cook until warmed through, about 2-3 minutes per side. Remove from heat and set aside.
While the chicken is grilling, whisk together the mayo and the Sriracha to create a spicy mayo; set aside.
Place the baguette halves on the grill to gently toast, about 2 minutes; remove from grill.
To assemble the bahn mi, spread 1/4 cup of the spicy mayo on each baguette half.
Slice the chicken sausages in half and lay in a single layer on top of the spicy mayo.
Top with pickled vegetables and cilantro sprigs before replacing the top half of the baguette. Press down firmly before slicing to serve.
Disclosure: Al Fresco has compensated me for my time to develop this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
For more great Asian recipes check out my Pinterest board!