Recipe by Enduring Gastronomy
Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003)
Top Review by Jewelies
These are very fresh tasting, light and yummy. Just like the Vietnamese rolls served at our local chinese bakery (except our bakery also adds a layer of pate). Perfect for our hot weather picnic. Instead of chicken I used chinese BBQ pork and I also added some mint leaves. You definitely must serve this with Pickled Carrot & Radish Recipe #126799 which does needs 2 hours to marinate. Thanks for posting a fabulous recipe.
- 1 teaspoon lime juice or 1 teaspoon lemon juice
- 1⁄2 teaspoon fish sauce
- 1 (12 inch) baguette, halved lengthwise
- 1⁄2 cup cucumber, thingly sliced
- 1 cup cooked chicken, thinly sliced
- 1 shallots or 2 scallions, thinly sliced
- 1 serrano chili, seeded and finely chopped (1 Tbsp)
- 2 sprigs fresh cilantro or 2 sprigs basil leaves
- 2 teaspoons reduced-fat mayonnaise (or Ginger-Miso Tofu Dressing)
Directions See How It's Made
- Make "Pickled Carrot & Radish" (2 hrs & 20 min).
- Combine lime juice and fish sauce in a small bowl.
- On the bottom half of baguette, put two layers of cucumber slices.
- Then Pickled Carrot & Radish.
- Then chicken slices.
- Sprinkle with shallot and chiles.
- Dribble fish sauce mixture.
- Top with cilantro.
- On the top half of the baguette, spread mayo.
- Replace the top and cut into two 6-inch sandwiches.