Vietnamese-Style Pulled Chicken Sandwiches

Inspired by the Vietnamese sandwich called banh mi, this pared-down version offers many of the same flavors but without the long list of ingredients typically found in many recipes.

October 3, 2016
Vietnamese-Style Pulled Chicken Sandwiches
Mitch Mandel

Adapted from Runner's World Meals on the Run

Inspired by the Vietnamese sandwich called banh mi, this pared-down version offers many of the same flavors but without the long list of ingredients typically found in many recipes.

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More: 7 Gut-Healing Foods That Tame Inflammation

If you prefer less spice, use mild kimchi (fermented cabbage). It's packed with flavor and good-for-you probiotic bacteria. Look for it in the produce section of most grocery stores.

Vietnamese-Style Pulled Chicken Sandwiches
(Makes 4 servings)
Per serving: 361 calories, 38 g carbs, 3 g fiber, 23 g protein, 11 g total fat, 2 g saturated fat, 1,084 mg sodium
Total time: 20 minutes

Ingredients:

  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon fish sauce
  • 1/2 teaspoon soy sauce
  • 4 soft hoagie, Portuguese, or Cuban rolls (5 inches long), split
  • 1/4 red onion, cut into 1/4 -inch-thick rings
  • 1/4 cup fresh cilantro leaves
  • 1 1/2 cups shredded rotisserie chicken breast (without skin)
  • 1 cup kimchi, drained
  • 4 butter lettuce or Bibb lettuce leaves
  • 2 Tablespoons mayonnaise

Directions:
1. Heat a large skillet over medium heat.

2. In a small bowl, mix together the sesame oil, fish sauce, and soy sauce and brush on the cut sides of the rolls.

3. Place the rolls, cut side down, in the skillet (if all 4 rolls do not fit, do this in batches). Toast for 3 minutes, or until golden and crispy.

4. Arrange the red onion, cilantro, chicken, kimchi, and lettuce on the bottom half of the rolls. Spread the top half of the rolls with the mayonnaise.

5. Close up the sandwiches and serve.