This was a decent sandwich. I liked that it was filled with veggies and on the lighter side. I found the Vietnamese flavors to be kind of drained out. The second sandwich I had I poured some of the hoisin mixture onto the bread and it really helped it come alive.
Vietnamese Chicken Sandwiches
Dougboy Posted: 01/06/14
LoraT1 Posted: 04/05/13
I just made this for dinner; my husband got the sandwich, and - because I'm trying to lose a few pounds - I made mine as a salad on a bed of chopped romaine.. We both agreed it was delicious. I added sliced jalapeno to the pickled veggies. I also brined the chicken breasts in saltwater with garlic cloves overnight. I pounded them thin then grilled them.
Meboli Posted: 01/02/13
Great recipe. Easy. Fresh flavors and fun.
mammaof2 Posted: 01/07/13
This was a very satisfying meal. I loved the contrasting sweet/savory/spicy. Simply delightful. My two preschoolers ate their entire portion. I used boneless skinless thighs trimmed of fat. My husband's only gripe was that there were no leftovers. We both don't get home until well after 5:00, and are always looking for quick and yummy. This will make it into the rotation.
ESmith6 Posted: 01/07/13
Lots of good flavors that mix well together. I thought it was a little dry so we added a little extra hoisin sauce on the bread. It's also a bit messy. I will make this again, possibly using chicken tenders, as suggested by another reviewer.
hilty1 Posted: 01/01/13
Another fabulous Cooking Light recipe. Wonderful flavors and actually fun to eat. I used chicken tenders (strips) which worked great. Cooking the chicken takes longer than the recipe calls for and a bit time consuming overall but way worth it!
colaly Posted: 02/26/13
Delicious! Easily adapted to use tofu. Drain an extra firm 1lb block, cut in half lengthwise and then into 1/4 inch slabs. Dry on a papertowel, pressing lighting with another towel from above. Then follow the recipe, sprinkling with pepper and cooking until golden on both sides. I also just left the carrot/radish mixture in the vinegar in the fridge between sandwiches and drizzled two tablespoons of the vinegar over the bread before making the sandwich to keep it from being dry. Really enjoyed.
steponme Posted: 01/18/13Missouri City, TX
Tried this with wheat french bread and felt the bread was overwhelming, smothering all those great veggies. The next day I tried the left overs in a corn tortilla that I warmed on my gas range burner....score! I'll def. be making again, minus the bread, instead with a corn or flour tortilla or wrap.
starshine93078 Posted: 06/28/13
Loved, loved, loved this. I don't really care much for radishes, but this was crazy good. I love the pickled veggies and actually was munching on some of the carrots (and yes) even the radishes while I was cooking the chicken. I think next time I might conceivably leave the chicken cutlet whole instead of cutting it up, because at the end of the sandwich I had nothing but a few veggies and a little bit of lettuce. I did forget the Romaine on this (but I had iceburg lettuce in the fridge) so I used that instead. Next time I'll definitely do the Romaine. And there will be most certainly be a next time.
MeechelleM Posted: 08/03/13
Yummy!! Made exactly as directed. Delicious!
JLBrooks321 Posted: 01/08/14
Wow. This was simply excellent. I don't know why, but I tend to shy away from sandwiches for dinner, which is silly because every one I've made from Cooking Light has been great. The only beef I have with this recipe is how many dishes I ended up having to clean. I have a tiny kitchen with crap counterspace, so the multiple steps and pots were challenging.