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Vietnamese Grilled Chicken Sandwiches
with Carrot and Daikon Relish

Vietnamese Grilled Chicken Sandwiches with Carrot and Daikon Relish

 

From Vancouver to San Diego, these sandwiches (known as banh mi ga) have developed a devoted following. True fusion food from the French occupation of Indochina, the combination of French bread, grilled chicken, a sweet-and-sour crunchy relish (known as do chua) and aromatic cilantro make this an ideal hot-weather dish.

Tip
Be an efficient barbecuer. Wrap and freeze leftover grilled chicken for later use in dishes like this one.

  • Carrot and Daikon Relish
  • 1/2 cup (125 mL) rice vinegar
  • 1 tbsp (15 mL) granulated sugar
  • 1/2 tsp (2 mL) salt
  • 1 carrot, julienned
  • 1 small daikon radish, peeled and julienned
  • 4 10-inch (25 cm) baguettes, sliced almost in half lengthwise
  • Softened butter or mayonnaise
  • 4 grilled chicken breasts, sliced
  • 1 jalapeño pepper, seeded and very thinly sliced lengthwise into strips
  • 8 sprigs fresh cilantro

1. Prepare the relish: In a bowl, whisk together vinegar, sugar and salt. Stir in carrot and radish. Let stand at room temperature for 30 minutes.

2. Spread the cut sides of each baguette with butter. Arrange chicken on one half of the baguette and top with relish, jalapeño and cilantro. Close the baguette and press gently so that the juices permeate the bread. Serve immediately.

 
  • from:
    300 Big & Bold Barbecue & Grilling Recipes
  • by Karen Adler and Judith Fertig
  • Photography by Alberto Cassio
  • Robert Rose 2009
  • $24.95/trade paperback
  • ISBN-10: 0778802124
  • ISBN-13: 978-0-7788-0212-9
  • Recipe reprinted by permission.

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This page created June 2009


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