Vietnamese Chicken Sandwich
I used to live near to New York’s Chinatown, and every so often, I’d walk over from my apartment to shop for greens and fish, and sometimes some gorgeous dragon fruit. On my way back, I always used to stop at this little Vietnamese run deli to have a banh mi sandwich. They were so simple and delicious. Here’s our version for your delight.
- ¼ cup rice or apple cider vinegar
- 2 tablespoons canola or grape seed oil
- 1 teaspoon sesame oil
- 2 tablespoons chopped scallions
- Salt, to taste
- ¾ cup shredded cabbage
- ¼ cup shredded carrot
- ¼ cup julienned cucumber, drained
- ¼ cup julienned daikon radish
- ¼ cup mayonnaise
- 1 tablespoon chili paste, or to taste
- 2 whole wheat heros or ciabattas, cut open
- 1 cup shredded rotisserie chicken
- 2-4 sprigs cilantro, washed
1. In a medium bowl, whisk together the vinegar, oil, sesame oil, chopped scallions and salt. Add in the shredded cabbage, carrots, cucumber and daikon. Taste for seasonings. Let sit for 10 minutes.
2. In a small bowl blend together the mayonnaise and chili paste. Spread onto the bread. Evenly divide the chicken between the sandwiches, then top with the cabbage salad, then a couple sprigs of cilantro. Serve.
This is a delicious way to use up leftover chicken. Cooked chicken will keep in the fridge for up to 3 days.