Vietnamese · Lunch
Vietnamese Grilled Chicken Sandwich
Grilled chicken thigh marinated in fish sauce, garlic, lemongrass and lime, tucked into a split baguette with pickled carrot and daikon, cucumber, cilantro, jalapeno and mayonnaise. Char comes from a hot grill, the pickle cuts richness, and fresh herbs keep the sandwich bright and fresh-tasting throughout.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
26.8gFat
48.6gCarbs
11.8gSugar
3.9gFiber
1785mgSodium
168mgChol
5.4gSat Fat
740mgPotassium
95mgCalcium
3.6mgIron
0.5mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Trim and flatten the chicken thigh, then mince the garlic and lemongrass. Mix fish sauce, minced garlic, minced lemongrass, sugar and lime juice in a bowl.
2
Marinate
Coat the chicken thigh in the mixture, cover and marinate in the fridge 30 minutes.
3
Grill
Heat a grill pan to medium-high, brush grates with oil, then grill the chicken 5–6 minutes per side until charred and internal temperature reaches 165°F (74°C).
4
Build
Rest the chicken 5 minutes, slice it against the grain, split the baguette, spread mayonnaise mixed with soy sauce inside, then layer in chicken, drained pickled carrot and daikon, cucumber, jalapeno and cilantro. Toss carrot and daikon with rice vinegar and sugar first, letting them pickle 20 minutes at room temperature.
5
Plate
Press the sandwich gently closed and set it on a plate, slicing diagonally in half to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, trimmed and flattened
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp lime juice
- 22 small baguette section, about 6 in (1.9 oz, 55g)
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar-white, for the pickle
- 8-10 cucumber slices
- 4 tbsp4 tbsp cilantro leaves
- 4-6 jalapeno slices
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp vegetable oil, for the grill grate
