2 Reviews

Although I experienced a lot of confusion with this recipe (I don't know what's the matter with me lately), I believe I kept to the spirit of it and the end result was a fabulous flavor experience! I didn't understand how 4 oz. of chicken would work in a sandwich for 6, so I ended up using 1 lb. of thin-sliced chicken breasts, that I marinated as instructed. For the carrots, I shredded them into ribbons with the vegetable peeler and pickled them with the onion liquid (and the onions). For the cucumber, I sliced it very thinly and tossed it with a generous amount of chopped cilantro. For the sauce, I combined generous amounts of both mayo and sriracha. When the chicken had marinated for an hour, I removed it from the bag and grilled it on the outdoor grill. However, a lot of the shallots were clinging to them, so I wasn't sure how to put the shallots on after the chicken was flipped, as the recipe instructed. I just grilled them as I could, but lost some of the shallots in the process. When the chicken was done, I set all the components on the counter, and assembled sandwiches individually. The flavor was outstanding, and each component stood out without competing with each other. This so different and was a welcome change of pace. Thanks for sharing (and hopefully someday I will be able to figure out the instructions)!

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JackieOhNo! January 30, 2013

This was delicious!! The flavors came together beautifully... spicy, tangy, salty... refreshing touches from the cucumber and cilantro. Wonderful! Thanks for sharing! ZWT9

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Starrynews August 20, 2013
Spicy Vietnamese Chicken Sandwiches