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Vietnamese Sandwiches

May/June 1996

Your rating: None Average: 3.3 (8 votes)

Leftover cooked chicken breast or pork tenderloin combine with crunchy carrots and onion in this take on banh mi, a traditional Vietnamese sandwich.


Vietnamese Sandwiches Recipe

Makes: 4 sandwiches

Active Time:

Total Time:

Ingredients

  • 1 clove garlic, crushed and peeled
  • 1/2 teaspoon salt
  • 1/4 cup distilled white vinegar
  • 2 teaspoons sugar
  • 1 1/2 cups grated carrots
  • 1/3 cup thinly sliced white onion
  • 1-2 tablespoons finely chopped fresh chiles, preferably red bird chiles
  • 1 16- to 20-inch-long baguette
  • 4 teaspoons reduced-fat mayonnaise
  • 12 ounces cooked boneless skinless chicken breast, or pork tenderloin, thinly sliced
  • 1 tablespoon lime juice
  • 1/2 teaspoon five-spice powder
  • 1/2 cup fresh cilantro leaves

Preparation

  1. Mash garlic and salt into a paste with the flat side of a chef’s knife. Transfer to a mixing bowl and add vinegar and sugar, stirring to dissolve. Add carrots, onions and chiles; toss to coat.
  2. Slice baguette into 4 equal lengths. Split each piece horizontally. Spread the cut sides with mayonnaise. Arrange the meat on the 4 bottom halves. Sprinkle with lime juice and five-spice powder. Top with the carrot salad and cilantro leaves. Cover with the bread tops.

Nutrition

Per serving: 353 calories; 6 g fat (1 g sat, 1 g mono); 74 mg cholesterol; 44 g carbohydrates; 36 g protein; 7 g fiber; 734 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin A (142% daily value), Selenium (34% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 4 very lean meat


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Recipe Categories

Ethnic/Regional
Vietnamese
Asian
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
May/June 1996
20 minute dinner recipes
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