Vietnamese Chicken Sandwich and Slaw

  • Yield servings


1/4 cup mayonaise
2 tablespoons Sriracha chile sauce, divided
4 tablespoons finely minced cilantro, divided
1/2 pound daikon radish, julienned
1/2 -- sweet onion, very thinly sliced
1 -- carrot, julienned
1 -- jalepeno, thinly sliced
1/2 cup rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon fish sauce
1 teaspoon soy sauce
Chicken patties:
2 tablespoons vegetable oil
12 ounces ground chicken
1 teaspoon Chinese 5 spice powder
1 -- egg
1/4 cup Panko crumbs
1 clove garlic, minced
1 -- baguette, cut into 4 sections
2 cups mesclan salad
whole cilantro leaves for garnish


  1. Mix mayonaise, 1 Tbs. Sriracha and 2 Tbs. finely minced cilantro in a small bowl and set aside.
  2. In another bowl, mix rice vinegar, sugar, salt, white pepper, fish sauce, 1 Tbs. Sriracha, and soy sauce. Add the julenned radish, sweet onion, julienned carrot and jalepeno and marinate while preparing the chicken patties.
  3. In a saute pan, heat oil over medium-high heat. In a bowl, mix together ground chicken, Chinese 5-spice powder, 1 egg, panko, 2 Tbs. chopped cilantro and garlic. Form into 1/4 cup patties and saute 3 to 4 minutes per side, until lightly browned and cooked through. Drain on paper towels when cooked.
  4. Heat oven to 375 degrees. Split baguettes and lay cut side up on a baking sheet. Spread baguettes with mayonnaise mixture and heat in oven for 5 minutes. Remove from oven and place a layer of mesclan on bottom of baguette. Top each with 2 chicken patties and slaw mixture. Top with whole cilantro and the top baguette. Enjoy!



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