18 December, 2020
Another Daikon radish hopped into my basket and then, on my way home, I saw a Vietnamese sub shop and I knew why I had it in my bag! I love it when a plan comes together….I didn’t have a plan, but that’s beside the point.
When I make Vietnamese subs, I make them like I’ve had them from a sub shop – satay chicken with Cilantro, cucumber, mayonnaise, pickled carrots & Daikon and peppers. I meant to go get the cilantro and cucumber….I didn’t get there and I’m not sorry.
If you choose to make these the way I do, it’ll take some time – not all day, but some time. There’s veggie prep, there’s cooking the chicken and there’s making the buns. None of these take a great deal of time, but they do take some.
I did remember to take the chicken out of the freezer, so that helped. It was not completely thawed but thawed mostly. I cut them in half so the pieces were thinner and they would bake faster. They went in the oven at 375 – most of the pieces took 20 minutes, but a couple had to be flipped and put back in for another 10 minutes. I didn’t add anything to them, flavour-wise – they are simply the vehicle to get the satay into my belly.
- 2 carrots, peeled & matchsticked (or I’ve seen them cut into thin circles and left that way)
- 1/2 Daikon radish (it was about a foot long), cleaned, chopped and matchsticked (again, can be left in thin half circles depending on diameter of the radish)
- 1/2 cup of water
- 1/4 cup of rice vinegar
- up to 1/4 cup of sugar (I used about 1/8 of a cup but I like them a little more vinegar than sweet)
Mix the water, vinegar & sugar until the sugar is dissolved then add the veg. You’re going to have to mix around everything every 15 minutes or so to make sure all the veg get some time in the vinegar.
- 1/2 cup peanut butter or nut butter of your choice – I used Kraft smooth
- 1-2 Tbsp soy sauce or tamari or coconut aminos
- red pepper flakes – I used about 1/2 tsp but you can adjust to your heat preference. You could also use a Thai chili, or chili sauce
- 2-3 TB lime juice
- rice vinegar to thin the mixture – should drip off a spoon but not run
Put the ingredients in a bowl and mix – nice & simple
Sub buns – I had intended to buy some and forgot, so this is a recipe I found on the interwebs quite a few years ago. I can’t even credit where I got it because I wrote down a smarty-pants name for them instead of the actual name.
- 1 1/4 cup warm milk (I used warm water)
- 2 TB yeast
- 2 TB sugar (this feeds the yeast and needs to be added)
- 1/3 cup melted butter (I used olive oil)
- 1 tsp salt (I only used a pinch)
- 3 1/4 – 3 1/2 cups flour (today, it was 3 1/4 but other days it’s been almost 4 cups – depends on humidity or lack thereof)
Put the water, yeast and sugar in a bowl, give it a mix and let it bloom for 10 minutes (this is a great way to make sure your yeast is good without blowing all your ingredients)
Once it has bloomed, add the butter/oil, one cup of flour and the salt. (I always add the salt after I’ve added some flour because salt can kill your yeast).
Give it a mix. Add another cup of flour. Mix. Add the last full cup of flour and mix. Start adding extra flour til the dough is smooth and happy. I ended up adding the last quarter cup and dumping the works out on the counter to knead it.
Get a baking sheet ready (I just used a cookie sheet with a silpat on top). Cut the dough into 6 mostly equal pieces and shape them like a sub bun….do the best you can, they don’t need to be perfect.
Put them onto the cookie sheet and let them sit to rise while the chicken finishes cooking (about 10 minutes). Pop the buns into the oven and let them cook for 20 minutes because of their size. Check them at the 20 minute mark and add some time if you need to. They should be toasty brown on top and sound hollow if you knock on them. When they are done, take them out and let them cool a couple minutes before you call the horde for dinner.
While the buns were cooling, I chopped up some lettuce and parsley, and chopped the chicken into smaller pieces – by no means is this necessary, but it worked to get chicken to every corner of the bun. Cooling time also gave me time to go grab a jar of home canned banana peppers – woohoo!
Then it’s just assemble and nom!
Keek says “awesome, another meal I can’t have”.
If you skipped the bun and added this to a salad, it would be low carb. If you subbed sugar free sweetener in the vegetable marinade, it could be keto compliant.