The Best Chopped Salad Sandwich

5 from 2 votes

This is my chopped bánh mì sandwich and it is unbelievably delicious. Every bite is bursting with flavour and honestly, it’s so easy to make.

Prep Time30

Cook Time10

Total Time40

Course: Main Course, Salad, Snack

Cuisine: Vietnamese

Servings: people

Calories: 695kcal

In three separate jars or bowls, combine your cucumber, carrot, and red onion with your pickle solution. For this, in a jug, combine the water, rice wine vinegar, sugar, and salt. Give it a mix until the sugar has dissolved. Pour the solution equally into each jar or bowl with the individual ingredient. Leave for 20 minutes minimum to pickle.
In a bowl, combine your chicken thighs with your marinade ingredients. Toss and then leave to marinate for 10 minutes minimum (up to 24 hours in the fridge).
Place a frying pan on medium heat with a drizzle of oil. Add in your chicken thighs and fry on each side for 4 minutes or until golden and slightly charred.
Get a large chopping board and add on all of your ingredients (chicken thighs, pickles, coriander, mint, sriracha mayo, chilli oil).
Chop all of the ingredients until they're roughly chopped.
Form the chopped salad into a rectangle the shape of your baguette.
Slice your baguette in half and place the bottom piece on top of the filling (face down), and then scoop (using a knife) the filling onto the bread. Spread pate onto the top half of the bread, then combine the two. Enjoy!!

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4 people.