A “street food” staple in Vietnam, originally eaten at breakfast, now enjoyed any time of the day. The baguette is from the influence of the French Colonial era.
Preparation Time: about 30 minutes
Marinating Time: 30 minutes or up to 4 hours
Cooking Time: 30 minutes
Serves 4
Pickled Vegetables:
Half Ontario Greenhouse Cucumber
- 1 Ontario Carrot, coarsely shredded (about 1 cup/250 mL)
1/4 cup (50 mL) rice vinegar
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) grated fresh gingerroot
1 tsp (5 mL) salt
Chicken Filling:
4 skinless boneless Ontario Chicken Thighs, trimmed
(about 1 lb/500 g)
2 cloves Ontario Garlic, minced
1/4 cup (50 mL) sweet Asian chili sauce
2 tbsp (25 mL) sodium-reduced soy sauce
1 tbsp (15 mL) each fish sauce and vegetable oil
1/2 tsp (2 mL) Chinese five-spice powder (optional)
1/4 tsp (1 mL) pepper
Chili Mayonnaise:
1/4 cup (50 mL) low-fat or regular mayonnaise
2 tsp (10 mL) Asian chili garlic sauce
1 tsp (5 mL) fresh lime juice
1 baguette (about 24-inches/60 cm), cut into 4 pieces
Fresh Ontario Coriander Leaves
Sriracha hot sauce (optional)
Pickled Vegetables: Cut cucumber in half lengthwise and remove most of the seeds. Cut into matchsticks (you should have about 1 cup/250 mL) and place in small bowl with shredded carrot. In separate small bowl, combine vinegar, sugar, ginger and salt; stir to dissolve sugar. Pour over vegetables and let stand at least 30 minutes or up to 4 hours, stirring occasionally; drain.
Chicken Filling: Place chicken thighs in re-sealable plastic bag. In small bowl combine garlic, sweet chili sauce, soy sauce, fish sauce, oil, five-spice powder (if using) and pepper; reserving 2 tbsp (25 mL). Pour remaining marinade over chicken and turn to coat evenly. Marinate in refrigerator for 30 minutes or up to 4 hours. Remove chicken from marinade and discard marinade. Place chicken on rack in baking pan. Bake in 425°F (220°C) for 25 to 30 minutes or until cooked through, basting once with reserved marinade. Let stand for a few minutes before slicing.
In small bowl, combine mayonnaise, chili garlic sauce and lime juice. Cut baguette pieces in half lengthwise and spread both sides with chili mayonnaise. Fill evenly with chicken slices, drained pickled vegetables, coriander leaves and sriracha (if using).
Tips: Marinate and cook chicken ahead of time and assemble just before serving.
Cover and refrigerate marinated pickled vegetables overnight.
Nutritional Information:
1 Serving
PROTEIN: 30 grams
FAT: 13 grams
CARBOHYDRATE: 49 grams
CALORIES: 436
FIBRE: 3 gramsSODIUM: 1425 mg
