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Vietnamese Sandwich

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Adjust Servings:
For chicken
½ cup fish sauce
½ cup fish sauce
½ cup fish sauce
4 cloves garlic (minced)
1 jalapeno (chopped)
1 tsp salt
3-4 medium skinless chicken breasts
Pickled vegetables
½ cup hot water
¼ cup rice vinegar
¼ cup sugar
1 tsp salt
½ tsp crushed red pepper
2 carrots (julienned or thinly sliced)
2 daikon radishes (sliced thinly)
6 soft sub rolls or baguette, cut in 6 parts
½ cup mayo
½ cucumber (thinly sliced)
1 sliced jalapeno

Nutritional information

226.53 g
248.4 g
143.8 g
18719 mg
692 mg

Vietnamese Sandwich

  • Veg
    • 30 mins
    • Serves 4
    • Medium


    • For chicken

    • Pickled vegetables

    • Sandwich

    How to make Vietnamese Sandwich

    For chicken

    • Add all the ingredients for the chicken in a baking dish and add the chicken breasts in the dish and cover. Refrigerate the chicken for an hour.
    • In a medium sized bowl, add hot water along with sugar and stir until sugar dissolves.
    • Add salt, red pepper, vinegar, radishes and carrots in the sugar solution and refrigerate for half an hour.
    • In a medium sized grill, heat some olive oil and grill the chicken along with the seasoning for 5 minutes each side.
    • Remove the chicken from heat and cover it in a foil for 5—10 minutes.
    • Cut open the sub rolls or baguettes and grill them from each side for 1-2 minutes until lightly toasted.
    • Drain away the pickled vegetables.
    • Shred or slice the chicken finely.
    • Spread the mayonnaise in the sub rolls.
    • Layer them with cucumbers, chicken and the pickled vegetables, cilantro leaves, jalapenos. Enjoy the sandwich. Serve with sweet chili sauce and enjoy!


    • Chicken sandwiches are one of the most popular types of sandwiches all over the world followed by chicken burgers.
    • Vietnam is big on selling streets snacks and Banh Mi is found everywhere.
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