Although this Vietnamese sandwich is usually served hot it also makes an excellent cold take-away lunch for picnics or work. The chicken can be cooked the night before. Or toss cooked chicken in the marinade if you're short of time.
|1/4 cup||lime juice|
|1/4 cup||fish sauce|
|2 cloves||garlic, crushed|
|1 small||chilli, seeded and diced|
|200g||skinned and boned chicken|
|1/4 cup||rice vinegar|
|1/4 cup||hot water|
|A pinch||chilli flakes|
|2||large red radishes|
|2 short||baguettes or long rolls|
|1/4||telegraph cucumber, thinly sliced|
|1/2 cup||mint leaves, sliced|
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- Combine the fish sauce, lime juice, sugar, garlic and chilli. Place the chicken in a small dish and pour the marinade over. Cover and marinate for at least an hour or overnight.
- To pickle the veg, combine the water, rice vinegar, sugar, salt and chilli flakes in a small bowl. Thinly slice the carrots and radishes on an angle. Add to the marinade. Cover and marinate in the fridge for at least an hour or overnight.
- Drain the chicken and grill about for about 6 minutes each side or until cooked. Slice open the rolls and grill the insides until golden.
- Thinly slice the chicken. Spread the mayo over the cut sides of the rolls. Drain the vegetables. Layer the rolls with the thinly sliced chicken, pickled veg and mint.