Ingredients
- 1 1/2 pounds chicken thighs, boneless, skinless, excess fat trimmed
- 3 tablespoons shallot or yellow onion, coarsely chopped (1 ounce)
- 2 tablespoon vegetable oil
- 1 tablespoon Vietnamese fish sauce
- 1 garlic clove, large, coarsely chopped (1/2 teaspoon)
- 3/4 teaspoon sugar
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon black pepper, freshly ground, plus more as needed
- 3 avocados, medium, firm-ripe, pitted, thinly sliced
- 24 chile, medium hot, such as jalapeño or Fresno, thin slices
- 1 1/2 cups Do Chua (#recipe45107)
- 1 1/2 cups mint leaves, torn
How to Make
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Step 1: Make the chicken: In the bowl of a small food processor, add the shallot or onion, oil, fish sauce, garlic, sugar, salt, and black pepper; process until smooth, pausing to scrape down the sides as needed. Transfer to a medium bowl, add the chicken, and toss well to coat. Cover and let marinate at room temperature for 30 minutes, or refrigerate for up to 1 day.
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Step 2: About 25 minutes before serving the sandwiches, grill the chicken: Preheat a grill to medium heat, or a grill pan to medium-high heat. Add the chicken and cook, turning several times with tongs, until the meat is evenly charred and cooked.
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Step 3: Remove the chicken and let cool for 10 minutes, then slice thinly against the grain. Transfer to a clean bowl along with any juices.
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Step 4: Make the sandwiches: Divide the avocado slices among the rolls, pressing them gently onto one of the cut sides with the back of a spoon so they adhere to the bread. Season with kosher salt and black pepper, then add 1/2 cup of chicken to each sandwich. Divide the chile slices, the pickled carrots and daikon, and the mint leaves among the sandwiches, then serve immediately.
We hope you enjoy this recipe!
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