Prep 40 mins
Cook 30 mins
Tasty sandwiches in the Vietnamese French style.
For the Chicken
- 1 cup reduced-sodium chicken broth
- 1⁄2 cup reduced sodium soy sauce
- 2 tablespoons light corn syrup
- 1⁄2 teaspoon Chinese five spice powder
- 1 tablespoon minced ginger
- 1 lb boneless skinless chicken thighs
For the Sandwiches
- 4 (6 inch) French baguettes, split and toasted
- 4 tablespoons mayonnaise
- prepared pork pate (Cha Lua, optional) (optional) or vietnamese pate (Cha Lua) (optional)
- fresh cilantro stem (optional)
- mint leaf (optional)
- Thai basil (optional)
- sliced jalapeno
- nuoc cham sauce (Vietnamese Spicy Fish Sauce recipe here #25375)
- marinated daikon radish
- marinated carrot (Japanese Pickled Daikon and Carrot Salad recipe here #29119)
- Place broth, soy sauce, corn syrup, spice powder and ginger in large saucepan; stir over medium heat until mixture starts to simmer.
- Remove from heat and add chicken.
- Return to medium heat; simmer until chicken is thoroughly cooked, about 20 minutes, turning chicken after 10 minutes.
- Cover and remove from heat; allow chicken to sit in sauce for 15 minutes.
- Remove chicken from sauce; cut or shred chicken into bite-size pieces; place in refrigerator to chill.
- Spread each bottom piece of bread with 1 tablespoon of mayonnaise.
- Spread a generous amount of pork pate over the mayonnaise.
- Place 1/4 of the chicken on top of this and top with some well-drained daikon and carrot salad.
- Top with some jalapeno slices and your choice of the fresh herbs.
- Drizzle the top half of the baguette with Nuoc Cham sauce and press down lightly.
- Slice into serving size pieces and serve.
If your bored with ordinary sandwiches, these are going to change your sandwich experience.