Page 130 - Food Network Magazine ( PDFDrive )_Neat

Weekend
Cooking

GRILLED VIETNAMESE CHICKEN SANDWICHES ACTIVE: 40 min l TOTAL: 3 hr 15 min l SERVES: 4
1 cup rice vinegar 1. Combine the vinegar, sugar, ½ cup water, 1 teaspoon salt and the
½ cup sugar ginger in a small saucepan and bring to a boil. Cook, stirring, until
Kosher salt the sugar dissolves, about 2 minutes. Let cool.
1 2-inch piece peeled fresh ginger, sliced 2. Transfer half of the vinegar mixture to a large bowl and add the
2 carrots, cut into matchsticks (about 1 cup) carrots and daikon; cover and refrigerate until ready to serve.
½ small daikon radish, cut into matchsticks (about 1 cup) 3. Transfer the remaining vinegar mixture to a shallow baking dish;
4 stalks lemongrass, finely chopped stir in the lemongrass, shallot, soy sauce and fish sauce. Add the
1 shallot, thinly sliced chicken thighs and toss to coat. Cover and refrigerate 2 hours,
3 tablespoons soy sauce flipping the chicken halfway through.
3 tablespoons fish sauce 4. Preheat a grill to medium high and brush the grates with
4 large skinless, boneless chicken thighs (1¼ to 1½ pounds) vegetable oil. Remove the chicken from the marinade, scraping off
Vegetable oil, for the grill the lemongrass and shallot; season with salt. Grill the chicken until
1 cup fresh cilantro well marked and cooked through, about 5 minutes per side. Remove
1 loaf soft French bread, split and cut into four 6-inch pieces to a cutting board.
¼ cup mayonnaise, preferably Japanese (such as Kewpie) 5. Drain the carrots and daikon; stir in the cilantro. Cut the
2 Persian or other small cucumbers, thinly sliced chicken thighs in half. Toast the bread on the grill and spread
1 jalapeño pepper, thinly sliced the mayonnaise on both sides; sandwich with the sliced cucumber,
Sriracha, for serving chicken, carrot mixture and jalapeño. Serve with Sriracha.

130 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016