Ingredients
1 c. Asian fish sauce
1 c. fresh lime juice
1/2 c. sugar
8 clove garlic
4 red Thai chiles
1 tbsp. kosher salt
8 skinless, boneless chicken breast halves
1/2 c. water
1/4 c. rice vinegar
1/4 c. sugar
1/2 tsp. kosher salt
1 pinch crushed red pepper
3 large carrots
1/4 lb. daikon radish
4 baguettes
1/4 c. mayonnaise
1 cucumber
10 large cilantro sprigs
1 jalapeño
Preparation
Step 1Make the marinade: In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, Thai chiles, and salt. Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade. Reserve the remaining marinade for the Vietnamese Chicken Salad. Seal the bag and refrigerate the chicken for 3 hours.Step 2Pickle the vegetables: In a small saucepan, bring the water, vinegar, sugar, salt, and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.Step 3Make the bánh mì: Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.Step 4Drain 1 cup of the pickled vegetables. Slice 6 of the chicken breasts. Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese Chicken Salad.Step 5Spread the cut sides of the baguettes with mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve.
