June 2, 2020

Vietnamese Chicken Sandwich with Pickled Vegetables and Sriracha Mayonnaise

Now that the weather is finally starting to warm up here in the Hudson Valley, I’m really craving light, summery sandwiches. This Vietnamese Chicken Sandwich, filled with carrots and cucumbers in a spicy lime dressing, and topped with a creamy sriracha mayonnaise, is perfect for lunch or dinner on a sunny late spring day. It’s substantial enough to be a meal, but still light enough not to weigh you down on a hot day.

I really like Vietnamese food, but sadly we have no Vietnamese restaurants nearby, so I’ve really been enjoying making things at home, like this sandwich.

This is also a great make ahead recipe, because you can poach the chicken, pickle the vegetables, and make the mayonnaise mixture early in the day or even the night before.

Vietnamese Chicken and Pickled Vegetable Sandwich with Sriracha Mayonnaise

Tender chicken drizzled with a rich sriracha mayonnaise and crispy pickled vegetables.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Vietnamese

Servings

Ingredients

2 chicken breasts, boneless and skinless
2 cups chicken broth
2 carrots, grated
1 radish, thinly sliced
1 cup peeled and thinly sliced cucumber
½ red onion, thinly sliced
2 tbsp. chopped mint
½ cup lime juice
1 tsp. fish sauce
¼ tsp. red pepper flakes
2 tbsp. brown sugar
2 tbsp. chopped cilantro
½ cup mayonnaise
2 tsp. sriracha
½ tsp. sugar
4 club rolls
2 tbsp. butter

Instructions

Place the chicken breasts in a 3 quart saucepan and cover with 2 cups of chicken broth. Bring the pot to a boil and then cover pot and reduce the heat to low. Simmer the chicken until fully cooked, about 25 minutes. Thinly slice the chicken and set aside.
Prepare the sriracha mayonnaise by stirring together the mayonnaise, sriracha, and sugar.
Prepare the pickled vegetables, by mixing together the lime juice, fish sauce, red pepper flakes, and brown sugar. Add the carrots, radish, cucumber, red onion, and mint.
Melt the butter in the skillet, and brown the insides of the rolls.
To assemble the rolls: spread them with the sriracha mayonnaise, and cover with layers of chicken and pickled vegetables. Sprinkle some cilantro on each sandwich and serve.