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Vietnamese Chicken Sandwich

Name: Vietnamese Chicken Sandwich
Prep time: 4800 s
Total time: 5100 s
Yield: 6
Ingredients: 125 grams Beverages water tap well; 1/2 cup Vinegar distilled; 1/2 cup Sugars granulated; 2 teaspoons Salt table; 6 ounces Radishes oriental raw; 6 ounces Carrots raw; 2 Units Pickles cucumber sour; 1 pound Chicken broiler or fryers breast skinless boneless meat only cooked grilled; 3 Cloves Garlic raw; 2 tablespoons Sauce fish ready-to-serve; 2 tablespoons Soy sauce made from soy and wheat (shoyu) low sodium; 30 grams Sugars granulated; 1 tablespoon Salad dressing mayonnaise regular; 1/2 teaspoon Lemon peel raw; 1 teaspoon Sauce hot chile sriracha; 12 slices Bread french or vienna (includes sourdough); 1 Unit Peppers jalapeno raw; 30 grams Coriander (cilantro) leaves raw

85'

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This recipe guides you through making a flavorful Vietnamese sandwich featuring marinated chicken and pickled vegetables, served on a crispy baguette.

Not included in this recipe

Treenut

Peanuts

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Beverages, water, tap, well

125 grams Beverages, water, tap, well

Vinegar, distilled

1/2 cup Vinegar, distilled

Sugars, granulated

1/2 cup Sugars, granulated

Salt, table

2 teaspoons Salt, table

Radishes, oriental, raw

6 ounces Radishes, oriental, raw

Carrots, raw

6 ounces Carrots, raw

Pickles, cucumber, sour

2 Units Pickles, cucumber, sour

Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, grilled

1 pound Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, grilled

Garlic, raw

3 Cloves Garlic, raw

Sauce, fish, ready-to-serve

2 tablespoons Sauce, fish, ready-to-serve

Soy sauce made from soy and wheat (shoyu), low sodium

2 tablespoons Soy sauce made from soy and wheat (shoyu), low sodium

Sugars, granulated

30 grams Sugars, granulated

Salad dressing, mayonnaise, regular

1 tablespoon Salad dressing, mayonnaise, regular

Lemon peel, raw

1/2 teaspoon Lemon peel, raw

Sauce, hot chile, sriracha

1 teaspoon Sauce, hot chile, sriracha

Bread, french or vienna (includes sourdough)

12 slices Bread, french or vienna (includes sourdough)

Peppers, jalapeno, raw

1 Unit Peppers, jalapeno, raw

Coriander (cilantro) leaves, raw

30 grams Coriander (cilantro) leaves, raw

Vietnamese Chicken Sandwich

Nutri value

Go to instructions

Instructions

3 Steps

85'

Total

80'

Preparation

Cooking

Waiting

Step by step

1 of 3

60'

Prepare Pickled Vegetables

For the pickled vegetables, mix the water, rice vinegar, sugar, and salt until the sugar is dissolved. Place the daikon, carrots, and cucumbers in a large mason jar. Pour the pickling liquid over the vegetables, secure the lid, and refrigerate for at least one hour and up to 24 hours.

Check

2 of 3

20'

Marinate and Cook Chicken

For the chicken, mix the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or skillet until fully cooked. Let the chicken rest for 5 minutes before slicing thinly on the bias.

Check

3 of 3

Assemble the Banh Mi

To assemble the banh mi, toast the baguettes if desired, spread mayonnaise on the bread, and layer with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

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Serving Suggestion

Pair the sandwich with a side of sweet potato fries or a light salad for a complete meal.