Vietnamese Sandwiches

June 11, 2007 at 2:41 pm · Filed under Chicken and Turkey, Sandwiches, Vietnamese

View my experience with this recipe.

Ingredients:

Marinated daikon and carrots:

  • 3/4 cup sugar
  • 3/4 cup distilled white vinegar
  • 1/4 teaspoon (rounded) salt
  • 3 cups matchstick-size pieces daikon (Japanese white radish)
  • 3 cups matchstick-size pieces peeled carrots

Chicken:

  • 1/4 cup soy sauce
  • 6 garlic c:loves, minced
  • 4 shallots, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 2 teaspoons five-spice powder
  • 2 whole star anise, ground in spice mill
  • 6 large skinless boneless chicken thighs

Sandwiches:

  • Vegetable oil
  • 6 6-inch-long pieces baguette, split lengthwise, some of soft centers removed
  • Mayonnaise
  • 1 English hothouse cucumber, cut into 6-inch-long 1/4-inch-thick slices
  • 1/2 red onion, halved through stem, thinly sliced crosswise, rinsed, drained well
  • 12 fresh cilantro sprigs
  • 2 jalapenos, thinly sliced crosswise
  • Additional soy sauce

Directions:

Marinated daikon and carrots:
Whisk first 3 ingredients in large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature 2 hours. (Can be prepared 5 days ahead. Cover and chill.) Drain well.

Chicken:
Mix first 8 ingredients in 13x9x2-inch baking dish. Add chicken; turn to coat. Let marinate at room temperature 1 hour, turning often.

Prepare barbecue (medium-high heat) or preheat broiler. Brush grill rack with oil. Remove chicken from marinade, leaving some still clinging to chicken. Grill or broil chicken until cooked through, about 6 minutes per side. Transfer to plate; tent with foil to keep warm.

Grill or broil cut sides of bread until lightly toasted. Spread mayonnaise on bottom half of baguette pieces. Top with cucumber slices. Top each with 1 chicken thigh, drained daikon and carrots, then onion slices and cilantro sprigs. Sprinkle with jalapeno slices, soy sauce, and ground black pepper. Place top baguette piece over, pressing to compact, and serve immediately.

Makes 6 sandwiches.

Nutrition:

Substitutions:

I did not use the star anise in the chicken marinated, and also used boneless, skinless chicken breast instead of thighs. I didn’t add the cilantro or jalapenos to the sandwiches.

Recipe courtesy of www.epicurious.com

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