Chicken Banh Mi Sandwich

Slaw

• 8 oz carrots, peeled and grated or julienned
• 8 oz daikon, peeled (optional) and grated or julienned
• 1/2 c white vinegar
• 1 c water (you can reduce the amount of water to 1/2 c if you want the pickled veggies to taste very pickled)
• 1/4 c sugar
• 1 tsp salt

To make the slaw, in a medium bowl, combine the vinegar, water, sugar, and salt. Add the carrots and daikon, cover, and marinate for at least 1 hour (Note: daikon will get stinky, so be sure to keep it covered). Drain well before assembling sandwiches.

 Chicken

Take 1 1/2 pounds of boneless, skinless chicken thighs and poach them, covered, for 15-20 minutes (or until cooked through) in a large pot of salted, simmering water.  Remove from the water, let cool and then shred or cube.

OR – use cooked and deboned rotisserie chicken from the market – which you shred or cube.

Marinade

• 1/3 c warm water
• 1/4 c fish sauce (we suggest Red Boat)
• 3 T lime juice
• 2 T sugar
• 1 tsp garlic, minced
• 3 thin slices jalapeño peppers

To make the marinade combine the water, fish sauce, lime juice, sugar, garlic and jalapeño.  Stir to dissolve the sugar.  Add the cooked chicken, mix well, then let marinate for at least an hour.

To compose the sandwich

• 6 French rolls or 6 sliced pieces of baguette (soft crust is essential)
• Mayonnaise
• Sriracha Sauce
• 1 bunch cilantro
• Sliced jalapeños (optional); we opt for the jars of “tamed” jalapeños.

On the bottom half of each piece of bread, spread the mayonnaise and sriracha.  Remove the chicken from the marinade and add to the sandwich, then top that with the carrot/daikon slaw and some cilantro and jalapeño.  Spread a little more mayo on the remaining piece of bread and place it on top.