Banh mi ga

By Helen Le Published: May 15, 2011

  • Prep: 30 mins

  • Yield: 4- 6 Servings

Bánh mì gà, literally "chicken bread", is a unique version of bánh mì in Da Nang. Unlike normal bánh mì, it is round in shape and is filled with cotton meat originally made from chicken (hence the name), mayonnaise, carrot and green papaya pickle. Bánh mì gà is very inexpensive and simple, yet super tasty and addictive. Who can resist the sweet and salty taste of cotton meat, sourness of carrot and papaya pickle, spiciness of chilli sauce, and fatness of mayonnaise... all combined in a crispy hot bread roll? I know I can't. In Da Nang, you can find many "bánh mì gà" stands along Lê Lợi (near Trung Vuong theatre) or any other street

  • To make the pickles, combine the shredded green papaya, carrots, sugar, vingegar and salt together. Mix well and it’s ready to eat in 15 minutes. You can keep it in the refrigerator for a few weeks to use for other dishes as well
  • To make home-made mayonnaise, separate the egg yolks from the white. While constantly whisking the yolk, add vegetable oil VERY slowly. Sprinkle with some salt and pepper to enrich the flavor. As the mixture thickens, add a few drops of lime juice.
  • To assemble the sandwich, slit the bread roll lengthwise to open. Spread the inside (both upper and lower halves) with 1-2 tbsp mayonnaise and some chili sauce. Add a few cucumber slices and some of the pickles. And finally the cotton meat!