Street food at it's finest: this popular Vietnamese sandwich combines sweet, sour, crunchy and soft in one delicious—and portable—package.
Course Lunch, Sandwich
Cuisine Vietnamese
Keyword Culinary 4
Ingredients
For Marinated Vegetables
½cuprice vinegar
¼cupwater
¼cupwhite sugar
¼cupcarrotcut into 1/16-inch-thick matchsticks
¼cupwhitedaikon radish, cut into 1/16-inch-thick matchsticks
¼cupthinly sliced white onion
For Chicken
1skinlessboneless chicken breast half
garlic salt to taste
ground black pepper to taste
For Assembly
112 inch French baguette
4tablespoonsmayonnaise
¼cupthinly sliced cucumberlengthwise, to create long strips
1tablespoonfresh cilantro leaveshand torn
1small jalapeno pepperseeded and cut into 1/16-inch-thick matchsticks
1wedge lime
Instructions
Marinade Vegetables
Place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Allow the mixture to cool.
Pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
While the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Lightly oil a slotted broiler pan.
Prepare Chicken
Sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. Remove the broiled chicken, and slice into bite-size pieces.
Assemble
Slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. Place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
Spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. Squeeze a wedge of lime over the filling, and top with the other half of the baguette.