Saigon Sub

Saigon Sub
Saigon Sub

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    cup caster sugar

  • 3/4

    cup white vinegar

  • 3

    carrots, cut into thin matchsticks or grated

  • 900

    g skinless chicken thigh fillets

  • 1/2

    cup whole-egg mayonnaise

  • 2

    baguettes, cut into thirds and split

  • 2

    long red chillies, seeds removed, cut into thin strips

  • 1

    telegraph cucumber, thinly sliced into ribbons

  • 1/2

    red onion, very thinly sliced

  • 1/2

    cup coriander leaves

  • Marinade:

  • 1/4

    cup soy

  • 5

    garlic cloves, finely chopped

  • 4

    eschalots, finely chopped

  • 2

    tbs fish sauce

  • 1

    tbs caster sugar

  • 4

    corainder stalks, bruised

  • 2

    tsp five-spice powder

Directions

1. Combine sugar, vinegar and 1/2 tsp salt in a bowl, stirring until sugar and salt dissolve. 2. Add carrots and toss to coat. Stand at room temperature for at least two hours or overnight. Drain. 2. Combine all the marinade ingredients in a large bowl with 1 tsp black pepper. Add chicken, turning to coat. Cover and marinate in the fridge for 1 1/2 hours turning frequently. 3. Lightly oil a barbeque or chargrill and pre-heat it to medium high. Remove chicken from marinade and grill, in batches for six-eight minutes, turning, until cooked through. Slice on an angle and keep warm. 4. Spread mayonnaise on bottom half of baguettes, then fill with carrot, chilli, cucumber, chicken, onion and coriander. Serve immediately.

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