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Vietnamese Style Chicken Sandwich with Sriracha Mayo, Slaw and Coriander

Vietnamese Style Chicken Sandwich with Sriracha Mayo, Slaw and Coriander

5 min prep | Serves 1 | Free 2-month Audible subscription

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Allergens:EggGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time5 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 sachet

Mayonnaise

(ContainsEgg)

½ sachet

Sriracha

1 unit(s)

Seeded Roll

(ContainsGluten)

1 bunch(es)

Coriander

120 grams

Coleslaw Mix

1 pack(s)

Cooked Chicken Slices

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1245 kJ
Energy (kcal)298 kcal
Fat12.0 g
of which saturates1.0 g
Carbohydrate35 g
of which sugars8.0 g
Protein13 g
Salt1.48 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Knife
Cutting board
Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Put the mayo in a bowl and add the sriracha (see ingredients for amount you need, careful - it's hot). Mix together.
b) Halve the seeded roll lengthways and spread a spoonful of your sriracha mayo on the top and bottom of the inside of the roll.

2

a) Roughly tear the coriander bunch into 3 and add to the remaining mayo along with the coleslaw.
b) Mix the slaw together and pop into your roll, followed by the chicken. TIP: If you have any coleslaw left that won't fit in your sandwich, you can have it as a little side salad.

3

a) If you're eating straightaway, pop your sandwich and any leftover coleslaw on a plate and enjoy!
b) If you're eating later, pop into a container and keep in your fridge.
Enjoy!