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The banh mi is a Vietnamese sandwich known for its balance of texture and flavor. This version combines sliced chicken, you can use a rotisserie chicken to make life easier, with crisp cabbage and carrots, tossed in a salty, garlicky, citrus-forward sauce.
A cannabis infusion adds a delightful inclusion, without overshadowing the fresh, clean elements. Use the best baguette you can find—light, airy, and with a thin crust that won’t turn soggy. Assemble just before eating for the right contrast of crunch and tenderness. It’s a straightforward way to enjoy a classic, with a discreet modern twist.
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I infused the oil with one of the most beloved hybrids, Blue Dream. I find it to be as promised, balanced and uplifting. I taste citrus and sweet, kind of like berries, or maybe I’m just high! You can substitute sliced pork or firm tofu if that’s how you roll.
Ingredients
- 2
tablespoons water
- 1
tablespoon freshly squeezed lime juice
- 2
teaspoons Thai fish sauce (nam pla)
- 2
teaspoons cannaoil, or your preferred infusion method
- 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
- 0.25
cup shredded napa cabbage
- 0.25
cup shredded carrots
- 6
cilantro sprigs
- 2
tablespoons water
- 1
tablespoon freshly squeezed lime juice
- 2
teaspoons Thai fish sauce (nam pla)
- 2
teaspoons cannaoil, or your preferred infusion method
- 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
- 0.25
cup shredded napa cabbage
- 0.25
cup shredded carrots
- 6
cilantro sprigs
Method
- 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.
- Spoon any sauce, remaining in the bowl, on top.
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