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Crunchy, creamy, coconutty, spicy, this bahn mi has a bit of everything.

Open Faced Coconut Cashew Bahn Mi

The refreshing flavors of lemongrass, ginger, and coconut shine in our take on a classic sandwich. The pickles add a refreshing crunch, and marinated chicken thighs are juicy and hearty. Balanced with fresh herbs, jalapeno, and lime juice, this easy bahn mi is a flavor powerhouse.

Chef Tip: Making the pickles first ensures you have a nice vinegary pop. You can use any leftovers to top a rice bowl or pep up a salad.


1 cup shredded carrots

½ cup rice wine vinegar



4-5 boneless chicken thighs

Haven’s Kitchen Coconut Cashew Sauce


1 baguette, cut into 4 equal pieces

½ cup mayonnaise

1 lime

1 bunch cilantro, leaves picked

1 jalapeno, thinly sliced



Make the pickled carrots by adding the carrots to a medium bowl and tossing them with the vinegar, a tablespoon of sugar and a pinch of salt. Set aside


In a large bowl, squeeze half of the Coconut cashew sauce pouch onto the chicken and lightly toss with salt. Let it marinate for about 30 minutes.


Heat a skillet or a grill over medium-high heat. Add a drizzle of oil and once the oil shimmers, add the marinated chicken. Cook, without disturbing, for 5 minutes on each side. Remove the chicken and set it aside


In a small bowl, whisk together the remaining coconut cashew sauce with the mayonnaise and add the zest of the lime and a pinch of salt to taste


To assemble the sandwiches, open each piece of bread, and spread the mayonnaise on each side. Add the pickled carrots. Slice the cooked chicken, and add it to the sandwiches, along with sliced jalapeños and cilantro

Coconut Cashew Sauce

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