We found Vietnam Sub & Grill by luck when we were driving around Country Hills this one weekend, and saw it from the corner of our eye. It's in a little corner location a bit tucked away, but it's not a busy strip mall when we went - in fact, it was a Saturday afternoon and we were the only ones in there.
I decided I wanted to check out vintage things and so I ended up at Crossroads Market which is a place I like to go time to time. I went there as I heard they had a new grand re-opening, so I wanted to check it out. It was really quite fun, and as it was still cold, not all the fresh produce markets was out in full force. However, the newer side was bright and offers a lot more food concessions. I just got hungry during our visit and went to stop by at Vietnamese Deli which oddly isn't even listed as one of the food vendors. Regardless, I ate there and it was okay... but I hate to say... there's a reason why they had no line!
I really love Vietnamese Submarines, and these days, it seems to be hard to find some in the city - for a reasonable price. I had to make a few modifications as I didn't have all the ingredients, but the sandwich sure tasted great! Ingredients: 1 French Roll or similar bun (crusty outside, soft inside) 1 chicken breast or 2 chicken thighs (boneless and skinless) 1 tbsp mayonnaise 1 or 2 slices of cucumbers cilantro pickled carrots chili pepper (optional) onions soy sauce fish sauce white soft cheese (I use mozzarella cheese) To make this, I actually made my own pickled carrots, which is really simple to do. Some people have a mixture of pickled daikon and carrots, but I opted for just carrots as that's the way I'm use to! If you're making it, make this step at least an hour ahead of time. Pan sear the chicken thigh or breast with some oil, salt and pepper. Once it's cooked, take off the stove and let it rest. In the mean time, cut your bun, spread one side with mayonnaise and the other side with a few shakes of soy sauce and fish sauce, and salt and pepper. Place the meat on the bun, and top it with some cheese and bake until the cheese melts in a 350F oven, which takes a few minutes. Then, take the submarine out of the oven, and top it off with the pickled carrots, cilantro and other fresh vegetables. (I usually don't put the raw onions on as I'm worried about onion breath at work - if I'm having this for lunch) Put the top of the sandwich on and you're ready to enjoy!