Go Back
–+ servings
Two assembled Vietnamese Subs with Lemongrass Chicken, carrot, cucumber and cilantro

Vietnamese Sub (Lemongrass Chicken Sandwich)

This Lemongrass Chicken Sandwich, a Vietnamese Sub, is my gluten free version of the classic Vietnamese sandwich with fresh cilantro.
Print Pin
Course: Main Course
Cuisine: Vietnamese
Keyword: Vietnamese Lemongrass Chicken Sandwich, Vietnamese Sub gluten free
Servings: 6 subs
Author: Cinde Little

Ingredients

THE SANDWICH

  • 6 gluten free hot dog buns (or sub buns)
  • 3 cups cooked, cubed lemongrass chicken (recipe below)
  • 6 tablespoon mayonnaise (or Miracle Whip)
  • 2 tablespoon Sriracha hot sauce
  • 1½ cups long pieces of julienned cucumber
  • 1½ cups julienned or shredded carrot
  • 12 long pieces of cilantro on the stem

OPTIONAL

  • thinly sliced onion and/or jalapeno

LEMONGRASS CHICKEN MARINADE

  • 6 tablespoon lemon juice
  • 4 tablespoon fish sauce
  • 2 tablespoon GF soy sauce
  • 3 tablespoon sugar
  • 1 teaspoon chile sauce (I like Sambal oelek)
  • ½ teaspoon black pepper
  • 3 cloves garlic, minced
  • 3 tablespoon chopped ginger
  • 2 tablespoon frozen, chopped lemongrass (or 2 fresh stalks trimmed and finely chopped)
  • 8 boneless, skinless chicken thighs

Instructions

LEMONGRASS CHICKEN

  • Combine marinade ingredients and pour over chicken. Marinate at least 30 minutes or overnight. Grill until cooked through, 4-6 minutes per side depending on the thickness.
  • Cube or cut to fit the buns. Serve warm or at room temperature.

Make Sriracha Mayo

  • Combine mayonnaise and Sriracha. Set aside.

ASSEMBLY

  • Lightly toast buns. Spread one side with butter and the other with the Sriracha-mayo.
  • Add lemongrass chicken, cucumber, carrot and cilantro. Top with onion and jalapeno if using. Serve warm.

Notes

I always plan to make these subs with leftover Lemongrass Chicken.