Vietnamese chicken sandwich

Vietnamese chicken sandwich

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  • 5 sandwiches
  • Chicken
  • 700 gr thick chicken paillards
  • 1 cup fish sauce
  • 1/4 cup lemongrass paste (Thai Heritage brand)
  • 1 tablespoon grated ginger
  • 2 tablespoons shallot or finely chopped red onion
  • 3 tablespoons muscovado sugar
  • 3 garlic cloves crushed
  • Pepper to taste
  • Pickled carrots and onions
  • 1 carrot in small sticks
  • ½ red onion in very thin slices
  • ½ cup water
  • 1 cup white vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds
  • 2 sprigs of thyme
  • To serve
  • 5 soft small baguettes
  • Cucumber sticks
  • 2 cups cilantro leaves
  • Pickled carrot and onion
  • Mayonnaise
  • 1/2 cup spring onions
  • Slices of jalapeno to serve


    To make the pickle, boil all the ingredients except the onion and carrot for 5 minutes
    Let cool and add the vegetable for 30 minutes
    Pour into a glass jar and close
    Refrigerate minimum 1 day and maximum 3
    Mix all the ingredients of the marinade and add to a ziplock bag
    Add the chicken to the bag and let stand for two hours, turning it every half hour so that all the chicken marinates well
    Heat a skillet and wait until it is very hot
    Add some oil and roast the chicken until golden brown
    Cut the chicken in strips
    Assemble the sandwiches with mayonnaise, carrot and pickled onion, cilantro, spring onion stalks and jalapeño for those who eat chili


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