Best Spicy Vietnamese Chicken Sandwiches Recipes

Spicy Vietnamese Chicken Sandwiches image

Provided by LifeIsGood

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 lb boneless skinless chicken breast, sliced 1/4 inch thick (or pounded out)
2 tablespoons low sodium soy sauce
1 tablespoon mayonnaise, plus more for spreading (I prefer Hellmans)
2 large shallots, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
1/2 cup cocktail-size pickled onion, sliced, plus
1/4 cup pickling liquid, from the jar
10 ounces baguette, split lengthwise and toasted (or any good bread)
sriracha sauce, for spreading
1 kirby cucumber, very thinly sliced lengthwise
fresh cilantro stem (optional)

Steps:

Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
Cut the sandwich crosswise into 6 pieces and serve!

Spicy Vietnamese Chicken Sandwiches image

Provided by @MakeItYours

Number Of Ingredients 10

3/4 pound skinless, boneless chicken breast, sliced 1/4 inch thick
2 tablespoons soy sauce
1 tablespoon mayonnaise, plus more for spreading
1 large shallot, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
1/2 cup pickled cocktail onions, halved, plus 1/4 cup of the pickling liquid from the jar
One 10-ounce baguette, split lengthwise and toasted
Sriracha or other hot sauce, for spreading
1 Kirby cucumber, very thinly sliced lengthwise
Cilantro sprigs

Steps:

In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the shallot. Cover and refrigerate for 1 hour.
Meanwhile, in another bowl, mix the carrots with the pickled onions and their liquid and let stand for 1 hour.
Heat a grill pan. Grill the chicken and shallot slices over high heat until charred and the chicken is just cooked through, about 2 minutes per side.
Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, onions and cucumber, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich. Cut crosswise into 6 pieces and serve.