Bahn Mi Chicken and Rice
Our Bahn Mi captures the essence of Vietnamese street food flavors and balances those flavors out with U.S.-grown rice. From sweet, sour, to umami this recipe is balanced with the addition of the rice makes for a full entrée of greatness on one plate.
This recipe stars U.S.-grown white rice and comes to us from Chef Reggie Sloan of USA Rice’s K-12 Chef Advisory Board.
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Servings25
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Serving Size1 cup rice + 3oz. chicken
Ingredients
Steamed White Rice
- 4 lbs cooked rice
- 2 oz. margarine
- 1 gal water
Bahn Mi:
- 4 lbs teriyaki chicken, diced
- 13 oz. shredded carrots
- 1 lbs cucumber, julienne sliced
- 13 oz. radish
- ¾ quart water
- ¾ quart rice vinegar or distilled vinegar
- 1.5 cups sugar
Directions
Steamed White Rice
- Spray 4" full-sized steamtable pans with non-stick spray. Mix 4 lbs of rice, 1 gallon of water, and 2 oz of margarine in each 4" full-size steam table pan. (Each 4 lbs quantity provides 50-54 – ½ cup servings)
- Place in steamer UNCOVERED for 25 minutes. Stir and return to steamer for an additional 5 minutes.
- Remove from steamer. Cover with plastic wrap but PERFORATE WITH SEVERAL HOLES. This prevents rice from continuing to cook and swell.
Note: Each steamtable pan prepared with 4 lb. of rice provides approx.
50-54 (½ cup or #8 scoop) servings.
Bahn Mi
- Combine the water, vinegar, sugar and stir to dissolve.
- Pour the liquid over the Shredded carrots, sliced cucumbers and shredded radishes and set overnight in the cooler or at least one hour before preparing.
- Spread chicken over a parchment lined sheet pan and bake for 15-20 min or until sauce is caramelized and internal temp. is 165 for at least 15 seconds.
- Cook the rice fully until tender in the steamer. Place 1 cup of rice in a bowl
- Using a 4 oz spoodle at chicken to the rice.
- Top with 1 ounce of cucumbers, carrots, and radishes.
- Garnish with cilantro
