Vietnamese · Lunch
Vietnamese Shredded Chicken Sandwich
Poached chicken breast shredded and tossed with pickled carrot and daikon, cilantro, and a fish sauce lime dressing, layered into a crusty baguette with mayonnaise, cucumber, jalapeno, and pâté-style richness. Built as a Vietnamese banh mi variant, it balances tangy pickle, herbal lift, and savoury shredded chicken in one handheld sandwich.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
618Calories
47.3gProtein
15.9gFat
68.5gCarbs
11.8gSugar
5.5gFiber
2187mgSodium
140mgChol
3gSat Fat
785mgPotassium
96mgCalcium
3.8mgIron
0.4mcgVitamin B12
23mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Julienne the carrot and daikon into thin matchsticks and set aside. Mince the garlic and slice the jalapeno thinly.
2
Pickle
Whisk the rice vinegar, sugar, and salt together in a bowl with the carrot and daikon. Let sit 20 minutes until tangy-sweet.
3
Poach
Lower the chicken breast into a small pot of water over medium heat and poach 12-14 minutes until the internal temperature reaches 165F.
4
Rest
Lift the chicken onto a plate and let cool 5 minutes, then shred it into thin strands using two forks.
5
Toss
Combine the shredded chicken with the fish sauce, lime juice, minced garlic, and half the jalapeno in a bowl; toss until coated.
6
Toast
Split the baguette roll and toast it cut-side up under a grill on medium-high heat 2-3 minutes until the crust crisps and edges turn golden.
7
Build
Spread mayonnaise over both cut sides of the toasted baguette. Layer in the cucumber slices, drained pickled carrot and daikon, dressed chicken, remaining jalapeno, cilantro, and black pepper.
8
Plate
Press the sandwich closed, slice it in half on a diagonal, and set it on a plate to serve immediately while the bread is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2/3 cup70g carrot
- 2/3 cup70g daikon
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 22 small clove garlic
- 11 jalapeno
- 1/2 cup12g cilantro leaves
- 88 cucumber slices
- 22 individual baguette roll (about 5.3 oz/150g)
- 2 tbsp2 tbsp mayonnaise
- 1/4 tsp1/4 tsp black pepper
