Bánh mì

Instructions

1. 1 Combine the minced lemongrass, fish sauce, sugar, and garlic in a bowl. Add the chicken thighs and turn to coat evenly, then cover and marinate in the refrigerator for at least three hours or preferably overnight for maximum flavour.
2. 2 Prepare the quick pickles by dissolving the sugar and salt in the warm water and rice vinegar. Add the julienned daikon and carrots, toss well, and refrigerate for at least one hour, stirring occasionally to ensure even pickling.
3. 3 Preheat a grill pan or outdoor grill to medium-high heat and brush lightly with oil. Grill the marinated chicken thighs for five to six minutes per side until lightly charred on the edges and cooked through to an internal temperature of seventy-five degrees.
4. 4 Allow the grilled chicken to rest for three minutes on a cutting board, then slice each thigh on the bias into thin strips about half a centimetre thick. This resting period helps the juices redistribute throughout the meat evenly.
5. 5 Split the baguettes lengthwise without cutting all the way through. If the bread is not already crispy, place cut-side down in a dry skillet or in a hot oven for two to three minutes until the exterior is crackling and warm.
6. 6 Spread a generous tablespoon of mayonnaise on the bottom half of each baguette. Layer the sliced grilled chicken evenly along the length, followed by a generous handful of well-drained pickled daikon and carrot.
7. 7 Top with cucumber strips, several sprigs of fresh cilantro, and sliced jalapeño peppers to taste. Close the sandwich gently and press lightly to compact the fillings without crushing the crispy baguette, then serve immediately.