GRILLED VIETNAMESE CHICKEN SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 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.
BANH MI
A Vietnamese sandwich, made with chicken and full of pickled vegetables. My husband works around a lot of Vietnamese restaurants, and I was making him bring me home these tasty sandwiches. Finally I attempted to make one, and found that my recipe was even better than the restaurants, mainly because I used chicken breast and fresher ingredients. I also love the pickled vegetables, so I made sure there was plenty of those.
Provided by metzstar
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- To assemble the bahn mi sandwich, 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.
Nutrition Facts : Calories 657.2 calories, Carbohydrate 85.2 g, Cholesterol 42.8 mg, Fat 25.2 g, Fiber 3.7 g, Protein 24 g, SaturatedFat 4.2 g, Sodium 990 mg, Sugar 30 g
VIETNAMESE SANDWICHES
Make and share this Vietnamese Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- With chef's knife, mash garlic and salt into a paste.
- Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve.
- Add carrots, onions and chilies.
- Toss to coat, set aside.
- Slice baguette into 4 equal lengths.
- Split each piece horizontally.
- Spread cut sides with mayonnaise.
- Arrange the meat on the 4 bottom halves.
- Sprinkle with lime juice and 5-spice powder.
- Top with the carrot salad and a shower of cilantro leaves.
- Cover with bread tops.
VIETNAMESE SANDWICH
Adapted from a recipe by Sonny Chiba at allrecipes.com. He notes "The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine ."
Provided by DrGaellon
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork chops lightly with salt and pepper. Broil in a preheated broiler until medium-rare and browned on the outside, 2-3 minutes on a side.
- Scrape seeds out of cucumber with a spoon. Cut in thin strips, or use the large holes of a shredder. Set aside.
- Spread mayonnaise on both cut surfaces of each baguette. Place one of the cooked pork chops into each roll. Spread chili sauce directly on the meat. Sprinkle with a little lime juice and top with onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Nutrition Facts : Calories 978.5, Fat 24.2, SaturatedFat 7.1, Cholesterol 78.4, Sodium 1710.4, Carbohydrate 140.7, Fiber 8.6, Sugar 3.3, Protein 46.6
VIETNAMESE SANDWICH
While teaching English in Asia the past several years, I've been lucky to exchange some delicious and authentic recipes with local people. This Vietnamese banh mi sandwich is awesome, and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French-influenced Vietnamese cuisine.
Provided by SONNYCHIBA
Categories World Cuisine Recipes Asian Vietnamese
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
- Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 72.1 g, Cholesterol 123.8 mg, Fat 12.1 g, Fiber 3.3 g, Protein 55.3 g, SaturatedFat 3.4 g, Sodium 908.1 mg, Sugar 6.2 g
VIETNAMESE SANDWICH
This Vietnamese Sandwich is awesome and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side.
- Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the met. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice.
VIETNAMESE STEAK SANDWICHES
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together garlic, sugar, red-pepper flakes, vinegar, and water.
- In another bowl, toss together carrots, scallions,and cilantro leaves. Toss with half the vinegar mixture.
- Split and lightly toast hero rolls; dividing evenly, layer with carrot mixture and sliced flank steak. Drizzle with remaining vinegar mixture, if desired.
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