The Pioneer Woman Tasty Kitchen
Profile Photo

Vietnamese Lemongrass Chicken Meatloaf Banh Mi

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I love a Vietnamese sandwich, but when stuffed with something even more wonderful such as this Vietnamese style chicken meatloaf, things just get a whole lot better!

Ingredients

  • FOR THE PICKLED CARROTS AND DAIKON:
  • ½ cups Rice Wine Vinegar
  • 1 cup Water
  • ½ Tablespoons Salt
  • ¼ cups Sugar
  • 2 whole Carrots, Shredded
  • 1 whole Daikon, Shredded
  • FOR THE CHICKEN MEATLOAF:
  • 2 pounds Chicken, Boneless And Skinless (or Buy Ground)
  • 3 slices White Bread, Crusts Removed, Cut Into Small Cubes
  • ¼ cups Milk
  • 4 stalks Lemongrass, Trimmed, Minced
  • 1 cup Fresh Cilantro, Chopped
  • 6 cloves Garlic, Minced
  • 1 Tablespoon Sugar
  • 1 whole Shallot, Roughly Chopped
  • 1 Tablespoon Ginger, Chopped
  • 1 whole Onion, Minced
  • 2 Tablespoons Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 2 whole Eggs
  • ½ Tablespoons Cracked Black Pepper
  • FOR THE BANH MI:
  • Soft But Crusty French Bread, Cut To Your Liking
  • 2 cups Mayonnaise, Or As Needed
  • 1 whole Jalapeno, Thinly Sliced
  • 1 whole English Cucumber, Cut Lengthwise Into Strips
  • 1 bunch Fresh Cilantro, Chopped

Preparation

I know it seems like a lot, but trust me, it’s not. The meatloaf, as I have used it here in sandwiches, was also used as a riff on Dan Dan noodles for leftovers a couple of days later, and trust me that one was a hit as well. Sometimes I just love the leftovers, and other times not so much.

I make this a day ahead of time as I like to let the pickling work the carrots and daikon overnight, as well as letting the chicken take on all of those awesome flavors from the marinade. Your call, but overnight works really well.

Start by making the pickled carrots and daikon. Set vinegar, water, salt, and sugar in a pot and bring to a simmer. Turn off heat and let the salt and sugar dissolve. Once cooled, add shredded carrots and daikon to a Mason jar or sealable bowl, and pour in the liquid. Cover, shake, and place in the refrigerator for up to one week.

Next, you can either grind your own chicken, which I did, or use ground chicken. Whatever you choose, add the mixture to a large bowl. In a separate bowl, add the bread and top with milk. This is your panade, the secret to moist loaves of meat. Thank me later.

Using a blender or food processor, break down that lemongrass. It’s fibrous so you want to break it down into as much of a paste as you can. This may take a few minutes. Add lemongrass, cilantro, garlic, sugar, shallot, ginger, and onion to a food processor. Pulse and continue to pulse or blend until you have a smoother paste. Nothing too chunky. Scrape the mixture into the bowl of chicken, then add fish sauce, soy sauce, eggs, and bread and milk mixture. Season with pepper. Get your hands in there and get mixing, much like you would do for meatballs or meatloaf.

Form this in a bread pan. Let marinate overnight.

Preheat oven to 400ºF. Cover pan with aluminum foil and place in preheated oven for 45 minutes or until internal temperature reaches 165ºF. Remove from the oven and let cool for about 15 minutes.

Get banh mi ingredients ready. Heat a large skillet on medium heat. Add 1 tablespoon of canola oil and swirl it around.

Cut one slice of the meatloaf and place it into the hot skillet. The goal is to get a nice sear on the loaf. Meanwhile, lightly toast bread.

Lather mayonnaise on both top and bottom slices of bread, about 1/4 cup for each sandwich, or as desired. Lay on the meatloaf. If it crumbles, which it may, it’s okay.

Add jalapenos to your liking, cucumber, pickled carrots and daikon, and cilantro. Fold everything in, tuck it in like a baby, open wide, and get to town.

This meatloaf makes about 8 to 10 sandwiches, depending on how large the bread. I used the half for sandwiches and the other half as part of a leftover Dan Dan style noodle. However you slice it, it will be sure to please.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Sheet Pan Chicken and Brussels Sprouts
Profile Photo by Karen Kelly in Main Courses
I know you are all super busy so I have a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


One-Pan Oven-Baked Shrimp
Profile Photo by Chanda | My Farmhouse Table in Main Courses
This One-Pan Oven-Baked Shrimp recipe is spicy and garlicky. A simple...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Low Carb Caprese Panini
Profile Photo by Jennifer Banz in Main Courses
Thick slices of mozzarella cheese and a marinated tomato salad, layered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Skillet Tilapia with Tomatoes
Profile Photo by Karen Kelly in Main Courses
Quick, easy and full of healthy veggies this Skillet Tilapia with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Pan Seared Mahi Mahi
Profile Photo by Tamara Johnson in Main Courses
This buttery mahi-mahi dish is quick and absolutely delicious. Perfect for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy