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 Unlike normal bánh mì, it is round in shape and is filled with cotton meat originally made from chicken (hence the name), mayonnaise, carrot and green papaya pickle.

How to make “Bánh mì gà”

Ingredients: Cotton meat, chili sauce, mayonnaise, carrot and green papaya pickle, bread roll.

Make the pickles:

Cut carrot and green papaya into julienne strips.

In a container, combine sugar, the vinegar, and water (1:1:1 ratio) and stir to dissolve the sugar.
Add in the carrot and green papaya strips. The brine should cover the vegetables.
Let the vegetables marinate in the brine for at least 3 hours before eating.
You can keep it in the refrigerator for a week to use for other dishes as well.

Make home-made mayonnaise:

Separate 2 egg yolks from the white.
While constantly whisking the yolk, add 200ml oil VERY slowly. Sprinkle with some salt and pepper to enrich the flavor.

As the mixture thickens, add a few drops of lime juice.

Everything is ready: Cotton meat (available in Asian markets), cucumber (cut into long strips), chili sauce, mayonnaise, carrot and green papaya pickle, bread roll .

Assemble the “product” the way they do it in Danang:

Slice to open the bread roll wide enough.
Spread generous portions of mayonnaise and a bit chili sauce on either side of the bread roll
Add a few cucumber strips and the pickles.
And finally the cotton meat!

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