To make sandwiches you will need a long French baguette sliced into 4 pieces. Each piece of bread is cut to the side, spread with mayonnaise and begins with a delicious chicken filling grilled Vietnamese and vegetables. Special taste for this gives the sandwich an Asian marinade based on rice vinegar, ginger and sugar. It is divided into two parts: pickled in one carrots with daikon, and in the other pieces are soaked before frying chicken with lemongrass, shallots and fish sauce. WITH such a filling sandwiches are very juicy, satisfying and наполненными интересными вкусами. 
Time: 3 час. 15 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large chicken thighs without skin and bones (0.5 – 0.7 kg.)
- 1 tbsp. rice vinegar
- 0.5 tbsp. Sahara
- 5 cm. Peeled ginger root, finely chopped
- 2 carrots, cut into strips (about 1 tbsp.)
- Half a small daikon cut into strips (approximately 1 Art.)
- 4 stalks of lemongrass finely chopped
- 1 shallot, finely chopped
- 3 tbsp. l soy sauce
- 3 tbsp. l fish sauce
- Vegetable oil, for grilling
- 1 tbsp. fresh cilantro
- 1 side loaf of soft French bread horizontally and cut into 4 pieces of 15 cm.
- 1/4 Art. mayonnaise, preferably Japanese (e.g. Kewpie)
- 2 small cucumbers, thinly sliced
- 1 thinly sliced jalapeno pod
- Syrach sauce, for serving
Recipes with similar ingredients: chicken thighs, baguette, shallots, carrots, jalapenos, cucumbers, lemon grass, ginger root, radish daikon, rice vinegar, soy sauce, mayonnaise
Recipe preparation:
- In a small saucepan, mix vinegar, sugar, 0.5 tbsp. water, 1 hour l salt and ginger and bring to a boil. Cook while stirring sugar will not dissolve, about 2 minutes. Allow to cool.
- Pour half the vinegar mixture into a large bowl, add carrots and daikon, cover and refrigerate marinate until ready to serve.
- Pour the remaining vinegar mixture into a shallow form for bake, add lemongrass, shallots, soy sauce and fish sauce. Put the chicken thighs and mix. Cover and place in refrigerator for 2 hours, 1 time during this time, turning the chicken over.
- Preheat the grill to moderate heat and grease the grills vegetable oil. Take the chicken out of the marinade, shake it off the remnants of onions and lemongrass, salt. Grill the chicken until readiness and the appearance of clear marks from the grid, about 5 each minutes on each side. Lay on a cutting board.
- Drain the liquid from the carrots and daikon, add cilantro. Cut chicken thighs in half. Grill the bread and spread both half with mayonnaise. Lay in the middle cucumbers, chicken, carrot mixture and jalapenos. Serve with siraca sauce.
