Instead of potato chips, try serving this sandwich with bánh phong tôm, which are also called krupuk or shrimp chips. You can find them packaged like potato chips in Asian markets (try H-Mart in Aurora) or better yet, purchase a box to fry in hot oil. The hard, plastic-like chips will crackle and quickly puff up. As always with frying, make sure the oil is hot enough so the chips don’t become greasy. Recipe by Lynne Char Bennett. Serves 2.
Ingredients
1 medium jalapeño
1/4 cup freshly squeezed lime juice, about 2 juicy limes
2 tablespoons tamari
2 teaspoons agave nectar or granulated sugar, or to taste
1/2 teaspoon balsamic vinegar, or to taste
1/2 teaspoon Asian fish sauce
3 to 4 ounces napa cabbage, cut crosswise into ribbons about 1/4-inch wide
2 medium carrots thinly shredded, about 1 cup
2 sandwich rolls, about 6 inches long
Mayonnaise
1 poached chicken breast, about 6-8 ounces, cut into 1/4-inch slices
Kosher salt and black pepper to taste
2 tablespoons chopped cilantro, or to taste (optional garnish)
Directions
Mince 1/2 teaspoon jalapeno and cut remainder into paper-thin rings; set aside. Whisk together minced jalapeno, lime juice, tamari, agave nectar or sugar, vinegar and fish sauce; set aside. In a medium bowl, combine cabbage, carrot and enough jalapeño dressing to coat to taste. Let sit about 5-10 minutes before assembling sandwich.
Assembly: Slice rolls in half horizontally and toast. Spread both halves with mayonnaise. Layer bottom half with chicken; season with salt and pepper. Add some of the salad, garnish with cilantro and if desired, some of the reserved jalapeno rings. Cover with the top of the roll. Cut in half and serve.
Per serving: 435 calories, 33 g protein, 51 g carbohydrate, 11 g fat (4 g saturated), 64 mg cholesterol, 889 mg sodium, 5 g fiber.
