Jul 14 2026
Restaurants›NU Kitchen Worcester›Banh Mi Recipe

Banh Mi Recipe

Inspired by NU Kitchen Worcester
Time1h 30m
Serves2

Roasted chicken or seared Angus steak, pickled carrot + daikon, fresh cilantro, crispy shallots, and tamari aioli in a crusty baguette.

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Ingredients

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Protein

Pickled Vegetables

Sauce

Baguette

Garnish

Method

Protein Preparation

  1. 1

    Roast or Sear the Protein

    If using chicken, roast in a preheated oven at 375°F (190°C) for about 25-30 minutes until fully cooked. If using steak, sear in a hot skillet for 3-4 minutes per side for medium-rare. Let rest before slicing.

Pickling Vegetables

  1. 2

    Prepare Pickled Carrot and Daikon

    In a bowl, combine the julienned carrot and daikon. In a separate bowl, mix together rice vinegar, sugar, and salt until dissolved. Pour the mixture over the vegetables and let sit for at least 30 minutes, or refrigerate for a few hours for stronger flavor.

Sauce Preparation

  1. 3

    Make Tamari Aioli

    In a mixing bowl, combine mayonnaise, tamari sauce, and minced garlic. Mix well until smooth and creamy. Set aside.

Assembly

  1. 4

    Assemble the Banh Mi

    Slice the baguettes in half lengthwise. Spread a generous layer of tamari aioli on both sides of the baguette. Layer the roasted chicken or seared steak, followed by the pickled carrot and daikon. Top with fresh cilantro and crispy shallots. Close the baguette and press gently.

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