Additionally, you might pick up brown sugar and cream soda notes.

Coconut Chutney, store-bought or homemade.Pan-fried serrano chiles (optional).

In a saucepan, combine the potatoes and enough water to cover by 3 inches.Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 15 to 20 minutes, depending on size of potato.Drain, and let cool enough to handle, about 15 minutes.

Using your fingers, peel off the skin.Place the potatoes in a medium bowl and mash them with a fork until they are mostly mashed but still slightly chunky (you will need about 1 3/4 cups mashed potatoes)..

In a medium sauté pan, heat 2 tablespoons of oil over medium-high until the oil glistens.

Add the mustard seeds and cumin seeds and sauté until they begin to hiss, about 1 minute.Garnish with the cilantro sprigs and jalapeño.

Close the sandwiches and serve.. With leftovers, make the Vietnamese chicken salad.In a large bowl, whisk the reserved 1/4 cup of marinade with the vegetable oil.

Slice the 2 reserved grilled chicken-breast halves 1/3-inch thick.Add the reserved pickled carrots and daikon (1 cup total) as well as the cabbage, chicken, shallot, chopped mint and cilantro, and toss well.