Grilled Vietnamese Chicken Sandwiches
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 536
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 23
- Protein
- 20
- Cholesterol
- 75
- Sodium
- 1612
- Total: 3 hr 15 min (includes marinating time)
- Active: 40 min
Ingredients
1 cup rice vinegar
1/2 cup sugar
Kosher salt
1 2-inch piece peeled fresh ginger, sliced
2 carrots, cut into matchsticks (about 1 cup)
1/2 small daikon radish, cut into matchsticks (about 1 cup)
4 stalks lemongrass, finely chopped
1 shallot, thinly sliced
3 tablespoons soy sauce
3 tablespoons fish sauce
4 large skinless, boneless chicken thighs (1 1/4 to 1 1/2 pounds)
Vegetable oil, for the grill
1 cup fresh cilantro
1 loaf soft French bread, split and cut into four 6-inch pieces
1/4 cup mayonnaise, preferably Japanese (such as Kewpie)
2 Persian or other small cucumbers, thinly sliced
1 jalapeno pepper, thinly sliced
Sriracha, for serving
Directions
- Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
- Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
- Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.
- Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
- Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.