vietnamese chicken banh mi sandwiches
Chicken
Vietnamese Chicken Banh Mi Sandwiches
My version of the classic Vietnamese sandwich combines the satisfying flavor of chicken sausage with tangy vegetables pickled in rice vinegar. Stuff the ingredients in a hoagie bun and lunch is ready to go!
Ingredients
- 1 package (12 ounces) fully cooked spicy chicken sausage links
- 2 teaspoons olive oil, divided
- 1/3 cup hoisin sauce
- 1 tablespoon honey
- 2 teaspoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/4 teaspoon chinese five-spice powder
- 1 medium onion, thinly sliced
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 teaspoons rice vinegar
- 4 hoagie buns, split
- 4 lettuce leaves
Directions
- Cut each sausage in half lengthwise. In a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
- Add the hoisin, honey, soy sauce, garlic and five-spice powder to the skillet. Bring to a boil. Cook and stir until garlic is tender and sauce is thickened. Return sausages to pan; toss to coat.
- In a small skillet, saute the onion, cabbage and carrots in remaining oil until crisp-tender. Stir in vinegar. Serve sausage in buns with lettuce and onion mixture.
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