Vietnamese Chicken Sandwich Food Network Magazine
Experience the vibrant flavors of Vietnam with this Vietnamese Chicken Sandwich recipe inspired by Food Network Magazine. Tender, marinated chicken thighs are the star of this show, infused with umami-rich soy sauce, fish sauce, garlic, and ginger. Paired with tangy, quick-pickled carrots and daikon radish, fresh cucumber, spicy jalapeños, and aromatic cilantro, this recipe delivers a perfect balance of sweet, savory, and spicy. Served on a crispy-yet-soft baguette slathered with creamy mayonnaise, this banh mi-style sandwich is a crowd-pleasing fusion of textures and flavors. Ready in just 45 minutes and tailored to serve four, it’s an ideal choice for a delicious lunch or dinner. Make your mealtime unforgettable with this quick, fresh twist on a Vietnamese classic!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 cloves minced garlic
- 1 teaspoon minced fresh ginger
- 1 cup carrots, julienned
- 1 cup daikon radish, julienned
- 1 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 4 small baguettes
- 0.25 cup mayonnaise
- 0.5 cucumber, thinly sliced
- 0.5 cup fresh cilantro
- 1 sliced jalapeños
Instructions
In a medium bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, and minced ginger to create the marinade.
Place the chicken thighs in a zip-top bag, pour the marinade over them, and refrigerate for at least 30 minutes (or up to 4 hours for stronger flavor).
In another bowl, mix rice vinegar, sugar, and kosher salt until the sugar is dissolved. Add the julienned carrots and daikon radish and let them pickle for at least 15 minutes.
Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing thinly.
Toast the baguettes in the oven or on a skillet until crispy on the outside but soft inside.
Spread a layer of mayonnaise on one side of each baguette.
Layer the sliced chicken, pickled vegetables, cucumber slices, fresh cilantro, and sliced jalapeños evenly among the sandwiches.
Close the sandwiches and serve immediately. Enjoy your Vietnamese Chicken Sandwich!
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 8558 mg | 372% | |
| Total Carbohydrate | 527.3 g | 192% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 51.4 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 398 mg | 31% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3782 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
