Best 2 Grilled Vietnamese Chicken Sandwiches Recipes

Embark on a culinary journey to Vietnam with our tantalizing Grilled Vietnamese Chicken Sandwiches. These delectable sandwiches capture the vibrant flavors and aromas of Vietnamese cuisine, offering a harmonious blend of sweet, savory, and tangy notes. Succulent chicken is marinated in a fragrant mixture of lemongrass, ginger, garlic, fish sauce, and soy sauce, then grilled to perfection, resulting in a tender and flavorful protein. The chicken is nestled between two toasted baguette slices, complemented by a refreshing medley of pickled carrots and daikon, crisp cucumber, and cilantro. A drizzle of creamy and tangy Sriracha mayo adds an extra layer of richness and spice, elevating the sandwich to an unforgettable taste experience. Get ready to tantalize your taste buds with this authentic Vietnamese sandwich that will transport you to the bustling streets of Saigon.

Let's cook with our recipes!

VIETNAMESE CHICKEN SANDWICH (BáNH Mì)

Vietnamese Chicken Sandwich (Bánh Mì) image

A homemade version of the ever so popular Banh Mi sandwich! This Vietnamese chicken sandwich is stuffed with tender sliced chicken, pickled carrots and daikon radish, cucumbers, and topped with sliced jalapeños, and cilantro. It is to DIE for!

Provided by Marzia

Categories Chicken

Time 1h15m

Number Of Ingredients 13

Ingredients

1/2 cup EACH: water, rice vinegar, AND granulated sugar
2 teaspoons salt
6 ounces daikon, thinly sliced (about 1/4 inch thick)
6 ounces carrots, thinly sliced (about 1/4 inch thick)
2 Persian cucumbers cut into circles or spears
1 lb. boneless skinless chicken breast
3 cloves garlic, grated or minced
2 tablespoons EACH: fish sauce AND low sodium soy sauce
1 tablespoon EACH: granulated sugar AND mayo (plus more for spreading)
½ teaspoon lime zest
1-2 teaspoons sriracha (optional)
4-5 Vietnamese bread rolls or french baguettes
sliced jalapeños or serranos + fresh cilantro

Steps:

PICKLED VEGETABLES: Combine the water, rice vinegar, sugar, and salt and stir until the sugar dissolves. Add the daikon, carrots, and cucumbers to a large mason jar. Pour the pickling liquid over veggies, screw on the lid, and allow the vegetables to pickle in the refrigerator for at least one hour and up to 24 hours in advance.
CHICKEN: Combine the garlic, fish sauce, soy sauce, sugar, mayo, lime zest, and sriracha (if using) in a medium bowl. Add the chicken, cover, and allow to marinate for at least 20 minutes or up to 24 hours. Cook the chicken on an indoor grill or a skillet until cooked through. The time will vary depending on the thickness of the chicken breasts. Allow chicken to rest for 5 minutes before slicing thinly on the bias.
ASSEMBLE BANH MI: Toast the baguettes if desired, spread mayonnaise on bread and top with chicken slices, pickled vegetables, cilantro leaves, and jalapeño slices. Serve warm.

GRILLED VIETNAMESE CHICKEN

Grilled Vietnamese Chicken image

I love this Grilled Vietnamese Chicken in Pho, on rice or in salads. The marinade permeates the chicken to make it succulent and delicious.

Provided by Cheryl

Categories Main Course

Time 44m

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken thighs ((or breasts))
garnish (optional) - 2-3 green onions
1 1/2 tablespoon lime juice ((about 1 small lime))
1 1/2 tablespoon neutral or vegetable oil ((vegetable, canola, olive oil-but not extra virgin))
2 tablespoon soy sauce ((low sodium is fine))
1/2 tablespoon Fish sauce (Note 1)
2 tablespoon brown sugar
2 teaspoon minced garlic ((2 garlic cloves))
1 teaspoon fresh grated ginger - or more if you like ((or pinch of ground ginger))
1/4 teaspoon red chili flakes ((medium to medium-mild heat))
1 tablespoon cilantro ((and more for garnish if desired))

Steps:

PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
HEAT GRILL to medium-high. Oil grill with paper towel or spray.
GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.

Nutrition Facts : Calories 429 kcal, Carbohydrate 15 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 1569 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

Tips:

Use fresh ingredients: The fresher the ingredients, the better the sandwich will taste. This is especially important for the chicken, vegetables, and herbs.
Marinate the chicken: Marinating the chicken in a flavorful mixture of spices and herbs will help to tenderize it and give it more flavor.
Cook the chicken over medium-high heat: This will help to create a nice char on the outside of the chicken while keeping the inside juicy.
Use a variety of vegetables: The more vegetables you use, the more colorful and flavorful your sandwich will be. Some good options include carrots, cucumbers, radishes, and cilantro.
Don't forget the sauce: The sauce is what really brings the sandwich together. Be sure to use a flavorful sauce that complements the other ingredients.

Conclusion:

Grilled Vietnamese chicken sandwiches are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. With a few fresh ingredients and a little bit of time, you can create a sandwich that is sure to impress your family and friends. So what are you waiting for? Fire up the grill and get started!