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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours. DON'T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked! Ingredients:
1/2 cup fish sauce |
1/2 cup lime juice |
1/4 cup sugar |
3 -4 cloves garlic, minced |
1 chopped jalapeno |
1 1/2 teaspoons salt |
1 1/4 lbs boneless skinless chicken breasts (3-4 breasts) |
1/2 cup hot tap water |
1/4 cup rice vinegar |
1/4 cup sugar |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
2 carrots, sliced thin on the bias |
2 daikon radishes, sliced thin on the bias |
6 soft sub rolls |
1/3 cup mayonnaise |
1/2 a cucumber, sliced thin |
1 cup cilantro leaf (or mint) |
1 sliced jalapeno, for extra heat (optional) |
Directions:
1. Mix the first six ingredients in a baking dish. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
2. Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
3. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side. Remove from heat and cover them with foil to rest for 5 minutes.
4. Open the sub rolls and grill the insides for about 1-3 minute—until toasted.
5. Drain the pickled veggies. Slice the chicken into thin pieces.
6. Spread mayo over in the sub rolls. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeños in the rolls.
7. Serve immediately!
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